8 ounces Strawberries, fresh or IQF
8 ounces Raspberries, fresh or IQF
8 ounces Cherries, fresh or IQF
1 pound Granulated sugar
10 grams Pectin
Citric acid (optional), as needed
Yield: 38 ounces
1. Heat the fruits in a stainless steel pan to 120°F (49°C). Using an immersion blender, chop the softened fruit into small pieces.
2. Blend the sugar with the pectin and add to the fruit. Bring to a boil while stirring constantly. Boil for about 10 minutes. Remove from the heat. Add a small amount of citric acid, if using. Store this jam in the refrigerator because if its reduced sugar content.
3. Yield: 2 lb. 6 oz.
8 ounces Raspberries, fresh or IQF
8 ounces Cherries, fresh or IQF
1 pound Granulated sugar
10 grams Pectin
Citric acid (optional), as needed
Yield: 38 ounces
1. Heat the fruits in a stainless steel pan to 120°F (49°C). Using an immersion blender, chop the softened fruit into small pieces.
2. Blend the sugar with the pectin and add to the fruit. Bring to a boil while stirring constantly. Boil for about 10 minutes. Remove from the heat. Add a small amount of citric acid, if using. Store this jam in the refrigerator because if its reduced sugar content.
3. Yield: 2 lb. 6 oz.
