Patty’s Freezer Jam 1994

PATTY’S FREEZER JAM 1994

Adapted from the 1982 Beth Faddis recipe with more fruit and less sugar 

One batch fills 6 ball jars (8 oz size)

Stir until dissolved:

4C Berries

1/4 C lemon juice 

1 (1.75oz) pkg pectin sure jel light 

Set aside for 30 minutes 

Use potato masher to smash berries, leaving chunks. 

Mix in:

1C light Karo syrup 

2 3/4C sugar 

Bring to warm temperature

Add: 

1 pkg sugar free jello 

Stir until dissolved. Let cool to room temp. Place in jars and freeze.