Jams and Relishes
Tomato Juice
q
LightFt
Cut out stems, white cores and any soft spots in tomatoes. Fill Osterizer blender
container with quartered tomatoes. Cover and process at ON until smooth. Pour
through strainer to remove seeds. Measure juice and pour into saucepan. Add
2 tablespoons
(30mL) lemon juice and 1 teaspoon (5mL) salt for each quart (liter)
of juice. Bring to boiling point and remove from heat. Remove foam. Fill hot,
sterilized canning jars, leaving I-inch
(O&m) headspace; seal. Process in boiling
water bath canner 40 minutes for pints
(500mL), 45 minutes for quarts (liters).
Note: Approximately 21h-3 pounds (1.2-1.5 kg) tomatoes yield 1 quart
(1
liter) juice.
NUlRlllONAL INFORNAllON PER SERVING
Serving size
1
cup Fat
0.79 Sodium
Calories 67 Cholesterol Omg
161mg
Protein
3g
Peach Jam
3
I)$-~)
fim
5%
cup
(5oml) lemon juka
7
cups
(1.75
ItIers)
auger
1 botll&‘6 ounces or i7Og)
Wash, peel, pit and quarter peaches. Put 3 or 4 peach pieces into Osterizer
blender container. Cover and process at PULSE. Empty into kettle. Repeat process
with remaining peaches. Add sugar and lemon juice. Bring to rolling boil and boil
hard for 10 minutes. Add pectin and boil for 1 minute. Remove from heat. Stir and
skim for 5 minutes. Pour into sterilized canning jars and seal.
Prpcess 10 minutes
in boiling water bath canner.
Weld: 8 M-pints (2 liters)
NUlRlllONAL
INFONNAllGN
PER~SENVING
Serving size 1 tablespoon
Fat
.............
Calories
..........
.
...
Sodium
..
.
......
44
Cholesterol
.cO.lg
Omg
0.5mg
........
Protein
............
0.19
Strawberry Freezer Jam
1 qwll(1 Iii)
e
4%
cupa
(1.12
tll)
wger
3
ounoea
(86g)
liiukl
peotin
Put 1 cup (250mL) strawberries into Osterizer blender container. Cover and
process 1 time at PULSE. Remove to a large glass measuring cup. Repeat with
remaining berries. Measure
2%
cups (625mL) strawberries; add water if needed.
Pour into large mixer bowl. Add sugar. Mix well and allow to stand 20 minutes.
Add pectin and stir constantly for 3 minutes. Pour into clean freezer containers
or canning jars, leaving ‘h-inch (2.5cm) headspace. Cover and let stand at room
temperature 24 hours. Freeze or store in refrigerator. If separation occurs, stir
fruit and gelatin together until well mixed.
yield: 3 pints (1.5 liters)
NUTRiTlONAL INFORMAnON PER SERVING
Serving size 1
table-n
Calories 36
Fat
CO.19
Cholesterol
Omg
Sodium
0.4mg
Protein CO.19
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