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#1: Jams sweetened with frit juice

Posted on 2006-07-14 21:30:48 by Anny Middon

These are from the Ball Complete Book of Home Preserving, where they're
called Spreadable Fieldberries. I haven't made any of these, so I can't
personally attest to how good they are.

Basic Procedure:

Put all ingedients in large, deep, heavy stainless steel saucepan. Bring to
a boil over medium high heat, stirring constantly. Reduce heat to a slow
boil and cook, stirring frequently for time stated. Test for gel. If it
gels, skim foam and ladle into hot jars, leaving 1/4 inch headspace.

BWB process for 10 minutes.

(I've condensed instructions. Use standard Ball jam instructions for
preparing jars, removing air bubbles, and processing.)

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Cherry-Berries

5 tart apples, peeled, cored and chopped
6 cups halved, hulled strawberries
3 cups chopped, pitted cherries
3 cups raspberries
2 cans (12 oz. each) undiluted frozen, unsweeted apple juice concentrate,
thawed

Cooking time: 45 minutes
Yield: Seven 8-oz. jars

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Blueberries

4 tart apples, peeled, cored and chopped
10 cups blueberries
2 cans (12 oz. each) undiluted frozen, unsweeted grape juice concentrate,
thawed

Cooking time: 60 minutes
Yield: Six 8-oz. jars

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Strawberries

5 tart apples, peeled, cored and chopped
12 cups halved, hulled strawberries
2 cans (12 oz. each) undiluted frozen, unsweeted grape juice concentrate,
thawed

Cooking time: 30 minutes
Yield: Seven 8-oz. jars

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Rhuberries

4 tart apples, peeled, cored and chopped
5 cups halved, hulled strawberries
2 cups finely chopped rhubarb
2 cans (12 oz. each) undiluted frozen, unsweeted apple juice concentrate,
thawed

Cooking time: 50 minutes
Yield: Six 8-oz. jars

----------------------------------

Spicy Peaches

4 tart apples, peeled, cored and chopped
5 cups chopped, pitted peeled peaches
1 cans (12 oz. each) undiluted frozen, unsweeted apple juice concentrate,
thawed
1/2 tsp grated lemon zest
2 tblsp lemon juice
1/2 tsp ground nutmeg
1/2 tsp ground ginger

Cooking time: 30 minutes
Yield: Five 8-oz. jars

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