Jeanette’s jam recipe
Jeanette’s Jam recipe
- One 16-ounce package mixed frozen blueberries, strawberries, and raspberries
- 1/2 cup of sugar
- 1/2 package (1 ounce) powdered fruit pectin
- 2 Tablespoons Cherry Kirsch, any kind of brandy, or lemon juice
Use on fresh homemade bread, French toast, or between layers of pound cake.
This works perfect in your bread machine under the “Jam” setting. Or, bring to boil in a sauce pan on the stove and simmer for 30 minutes. Refrigerate. Use other combinations of frozen or fresh fruit.
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