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Show FREEZER JAMS-HOMEMADE FLAVOR THAT TAKES HALF THE TIME Freezer jams and jellies are quick, easy to make treats that many busy homemakers prefer to the longer processing time of regular jam and jelly recipes. If you're in a hurry, but want the goodness of homemade jam, try this recipe from the kitchens of the Ball Corporation home economists. Fresh, frozen or canned peaches packed in water may be used here. 1 teaspoon ascorbic acid 4 cups granulated sugar 1 package (1-34 oz.) powdered pectin 12 cup water 2 teaspoons almond flavoring In a medium-sized saucepan, combine peaches and ascorbic acid, using a fork to crush the fruit. Stir in sugar and let stand for 20 minutes, stirring occasionally. occasion-ally. Cook peach mixture over medium heat long enough to dissolve sugar, or until mixture becomes transparent. In a separate, sep-arate, small saucepan, combine pectin and water and bring mixture mix-ture to a boil for 1 minute, stirring stir-ring constantly. Pour hot pectin into the peach mixture, stirring briskly for 2 minutes. Add almond al-mond flavoring, and pour into clean Ball jars or containers. Seal. Allow mixture to stand at room temperature for about 1 hour, or until fruit has set. Store in freezer for long term; jam will keep well for a few weeks in the refrigerator. Yield: about 4 or 5 cups of freezer peach jam. i EASY FREEZER PEACH JAM 2 cups sliced, frozen unsweetened peaches (16 oz. or 1 lb.) |