No-Cook Peach Jam Recipe

1 lb peaches: peeled, pitted and mashed,; 2 cups
2 cup sugar
3 oz liquid fruit pectin; 1 pouch
2 tablespoon lemon juice

Stir the mashed peaches and sugar together in a large bowl, blending well,
and let stand 10 minutes, stirring occasionally.  Add the liquid fruit
pectin and lemon juice.  Stir, constantly, for 3 minutes.  Spoon into jars
prepared for freezer jams.

YIELD:

3  Eight Ounce Jars

No-Cook Strawberry Freezer Jam

1 3/4 quart fully ripe strawberries
1 3/4 cup sugar
1 pkg sure-jell light fruit pectin
1 cup corn syrup

1.   Hull and thoroughly crush strawberries, one layer at a time. Measure
into a large bowl.  You should have 4 cup.

2.   Measure sugar.  Combine fruit pectin with 1/4 cup of the sugar.
Gradually add pectin mixture to fruit, stirring vigorously.

3.   Set aside for 30 minutes, stirring occasionally.  Add corn syrup; mix
well.  Gradually stir in remaining sugar until dissolved.  Ladle quickly
into scalded containers.  Cover at once with tight lids.  Let stand
overnight, then store in freezer.  Small amounts may be covered and stored
in refrigerator up to 3 weeks.