QUICK & EASY ZUCCHINI-CHERRY JAM

Yes, even busy cooks can make homemade jam to give as gifts or to enjoy with family and friends.

1 large zucchini
1/2 cup fresh lemon juice
1 can (20-oz) crushed pineapple
6 cups sugar
1 pkg (3-oz) cherry gelatin

Peel and shred the zucchini.  In a 2-quart saucepan, bring the zucchini and lemon juice to a simmer and cook for 30 minutes.  Stir in the pineapple and the sugar.  Bring the mixture to a boil, stirring until sugar is dissolved.  Cook for 5 minutes; remove from the heat.  Stir in the gelatin until dissolved.

Ladle the hot jam mixture into hot sterilized pint or half-pint jars; leave a half inch of space at the top.  Seal with hot two-piece lids.  Process in a boiling water bath for 5 minutes.

Yield: 2 pints or 4 half pints

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STRAWBERRY JAM IN A JIFFY

4 cups fresh strawberries, hulled

4 cups sugar
3/4 cup water
1 pkg (1 3/4-oz) powdered fruit pectin

Rinse 5 1-cup freezer-safe containers and lids with boiling water. Dry thoroughly.

Thoroughly crush strawberries, 1 cup at a time, to measure exactly 2 cups; transfer to a large bowl. Stir in the sugar; let stand 10 minutes, stirring occasionally.

In a small saucepan, mix water and pectin; bring to a boil over high heat, stirring constantly. Boil 1 minute longer. Add to the strawberry mixture, stirring until sugar is dissolved, about 3 minutes. It is okay if a few sugar crystals remain.

Immediately fill the containers to within 1/2-inch of the tops. Wipe off top edges of containers and immediately cover with the lids.

Let jam stand at room temperature for 24 hours.

Jam is now ready for use. May be refrigerated for up to 3 weeks or frozen for up to 1 year.

Note: Thaw frozen jam in the refrigerator.

Per 2 tbsp: 91 calories, 23g carbs, trace fiber, trace protein

Source: TOH 2014

PEACH FREEZER JAM

1 bag (16-oz) frozen peach slices, thawed

1 pkg (3-oz) peach-flavored gelatin
2 tbsps lemon juice
1/2 tsp ascorbic powder (used to preserve the fruit color)
4 1/2 cups granulated sugar
3/4 cup water
1 pkg (1 3/4-oz) pectin powder

In food processor combine peach slices, gelatin, juice, and ascorbic acid; pulse until peaches are finely chopped.

In a large bowl combine the sugar and peach mixture; allow to stand for 10 minutes.

In a 1-quart microwave-safe bowl or measuring cup, combine the water and pectin powder; microwave on high for 2 to 2 1/2 minutes or until mixture boils.  Microwave another 45 seconds; stir then microwave another 15 seconds.  Stir mixture then pour the hot water/pectin mixture into the fruit mixture and stir for 3 minutes.

Pour the jam into clean jelly jars to within 1/2-inch of the top.  Wipe off the lips of the jars then screw on the lids.  Allow jam to set at room temperature for 24 hours before storing in the freezer.

To use, remove from the freezer and place in the refrigerator an hour before serving time.

Notes:

• It is okay to refreeze this jam.
• Will keep up to 3 weeks in the refrigerator.
• May be kept in the freezer for a year.

Yield: approximately 6 1/2 cups