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"LIGHT" FREEZER JAM

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No-Cook Grape Jelly

I don't remember where I got this recipe, but it works well. The original recipe says that you can use any fruit juice, so with some experimenting, you may come up with a new family favourite.

1 litre of bottled grape juice
800 ml. sugar
1 box Certo Light Crystals

Yield is 6 cups, so before starting, you will want to have some appropriate jars sterilized and ready to go.

Mix 1/4 cup of the measured sugar with the Certo crystals. Gradually add to the juice, stirring vigorously. Let stand 30 minutes, stirring occasionally. Gradually stir in the remaining sugar, and stir until the sugar is dissolved. Fill jars, leaving 1/2" gap, and apply lids. Let stand overnight, then put in freezer.

Enjoy!

Freezer Peach Jam

I don't remember where this recipe came from, but it is very good. (The liqueur and ascorbic acid are optional.)

Yield: about 7 - 250 ml. jars

1/2 cup chopped or slivered maraschino cherries
3 tablespoons peach Schnapps
75 gram pkg. slivered almonds
2 lb. peeled, pitted, finely chopped ripe peaches (~3 1/2 cups)
1/2 teaspoon ascorbic acid crystals
3 1/4 cups sugar
1 pkg. Certo Light Crystals

Combine cherries, liqueur, nuts, peaches, and ascorbic acid. Combine 1/4 cup of sugar with the Certo Light crystals, and stir into the fruit. Let stand 30 minutes. Gradually stir in the remaining 3 cups of sugar, and continue stirring for 3 minutes. Pour into scalded jars, and cover with tight lids. Let stand at room temperature until set (may take up to 24 hours), then store in the freezer.