On April 25, Aileen in Canada requested some recipes for jams made with
concentrated fruit juices. I'd made some once and knew I'd find the
recipes somewhere. . . . :-) I hope she sees these. I'll try to
email them to her, too.

Caveat: Note the uncommon instructions for cook time - 20 minutes.
(Except for the blueberry stuff - 15 minutes.) It's been several years
since I made the stuff and my recollection is that it was with a rather
poor outcome - the stuff was like brick mortar, IIRC (and I might not).
I have also included processing for a boiling water bath, rather than
the inversion method they stated at the time.

Strawberry Fruit Spread

Source: Posted to r.f.preserving by Barb Schaller, 5-22-06; recipe from
SureJell, 1994.

Strawberry Fruit Spread

4 cups prepared fruit (about 2 quarts fully ripe strawberries)
2 cans (12 ounces each) frozen concentrated sweetened white grape juice,
thawed
1 box Sure€Jell For Lower Sugar Recipes� fruit pectin powder
1/2 tsp margarine or butter

Stem and thoroughly crush berries, one layer at a time. Measure 4 cups
into a 6- or 8-quart saucepot. (Do not use a smaller saucepot or fruit
spread will not set.) Stir in juice concentrate.

Stir fruit pectin gradually into fruit mixture in saucepot. Add
margarine. Bring mixture to full rolling boil on high heat, stirring
constantly. Boil exactly 20 minutes, stirring constantly. (It is
important to stir constantly for 20 minutes to get a good set.) Remove
from heat. Skim off any foam with a metal spoon.

Ladle quickly into prepared jars, filling to within 1/8 inch of tops.
Wipe jar rims and threads. Cover with two-piece lids. Process in a
boiling water bath for 10 minutes.

Makes about 5 half pint jars,

Note: Spread sets slowly; allow 1 week.

Comment: I'm not responsible for the outcome of this recipe if you try
it. :-)

Peach Fruit Spread

Source: Posted to r.f.preserving by Barb Schaller, 5-22-06; recipe from
SureJell, 1994.

Peach Fruit Spread

4 cups prepared fruit (about 2-1/2 pounds fully ripe peaches)
2 cans (12 ounces each) frozen concentrated sweetened white grape juice,
thawed
1 tsp Ever-Fresh® Fruit Protector (optional) to discourage darkening of
peaches
1 box SureJell For Lower Sugar Recipes fruit pectin powder
1/2 tsp margarine or butter

Peel, pit and finely chop peaches. Measure 4 cups into a 6- or 8-quart
saucepot. (Do not use a smaller saucepot or fruit spread will not set.)
Stir in juice concentrate and fruit protector.

Stir fruit pectin gradually into fruit mixture in saucepot. Add
margarine. Bring mixture to full rolling boil on high heat, stirring
constantly. Boil exactly 20 minutes, stirring constantly. (It is
important to stir constantly for 20 minutes to get a good set.) Remove
from heat. Skim off any foam with a metal spoon.

Ladle quickly into prepared jars, filling to within 1/8 inch of tops.
Wipe jar rims and threads. Cover with two-piece lids. Process in a
boiling water bath for 10 minutes.

Makes about 4 half pint jars,

Comment: I'm not responsible for the outcome of this recipe if you try
it. :-)



Peach Melba Fruit Spread

Source: Posted to r.f.preserving by Barb Schaller, 5-22-06; recipe from
SureJell, 1994.

Peach Melba Fruit Spread

4 cups prepared fruit (about 2 pounds fully ripe peaches or frozen
unsweetened peaches, thawed; and 1 pint fully ripe red raspberries)
2 cans (12 ounces each) frozen concentrated sweetened white grape juice,
thawed
1 box SureJell For Lower Sugar Recipes fruit pectin powder
1/2 tsp margarine or butter

Peel, pit and finely chop peaches. Measure 3cups into a 6- or 8-quart
saucepot. Crush raspberries thoroughly, one layer at a time. Measure 1
cup into peaches in saucepot. (Do not use a smaller saucepot or fruit
spread will not set.) Stir in juice concentrate.

Stir fruit pectin gradually into fruit mixture in saucepot. Add
margarine. Bring mixture to full rolling boil on high heat, stirring
constantly. Boil exactly 20 minutes, stirring constantly. (It is
important to stir constantly for 20 minutes to get a good set.) Remove
from heat. Skim off any foam with a metal spoon.

Ladle quickly into prepared jars, filling to within 1/8 inch of tops.
Wipe jar rims and threads. Cover with two-piece lids. Process in a
boiling water bath for 10 minutes.

Makes about 4 half pint jars,

Comment: I'm not responsible for the outcome of this recipe if you try
it. :-)



Blueberry Fruit Spread

Source: Posted to r.f.preserving by Barb Schaller, 5-22-06; recipe from
SureJell, 1994.

Blueberry Fruit Spread

4 cups prepared fruit (about 3 pints fully ripe blueberries)
2 cans (12 ounces each) frozen concentrated sweetened white grape juice,
thawed
1 tsp Ever-Fresh Fruit Protector (optional) to discourage darkening of
peaches
1 box SureJell For Lower Sugar Recipes fruit pectin powder
1/2 tsp margarine or butter

Wash and thoroughly crush blueberries,m one layer at a tine. . Measure
4 cups into a 6- or 8-quart saucepot. (Do not use a smaller saucepot or
fruit spread will not set.) Stir in juice concentrate.

Stir fruit pectin gradually into fruit mixture in saucepot. Add
margarine. Bring mixture to full rolling boil on high heat, stirring
constantly. Boil exactly 15 minutes, stirring constantly. (It is
important to stir constantly for 20 minutes to get a good set.) Remove
from heat. Skim off any foam with a metal spoon.

Ladle quickly into prepared jars, filling to within 1/8 inch of tops.
Wipe jar rims and threads. Cover with two-piece lids. Screw bands
tightly. Process in a boiling water bath for 10 minutes.

Makes about 5 half pint jars,

Comment: I'm not responsible for the outcome of this recipe if you try
it. :-)

Do you love me or what!!? LOL!!
--
-Barb
<http://jamlady.eboard.com> Updated 5/20/2006
"If it's not worth doing to excess, it's not worth doing at all."