Lou's Freezer Jam

This is my Aunt's Recipe for Freezer Jam.

5 C. Berries (before crushing)
2 C. Sugar
3 Heaping Tbsp. Gel Stuff
1 Pkg. Kool Aid
1/2 C. White Karo

Crush Berries in a bowl, then mix sugar, Gel and Kool Aid and add to berries. Then add Karo Syrup. Pour into jars and freeze.

Raspberry Plum Jam

4-1/2 cups chopped or coarsely ground peeled pitted fresh plums (2-1/2 pounds)
2 packages (10 ounces each) frozen sweetened raspberries
10 cups sugar
1/2 cup bottled lemon juice
2 pouches (3 ounces each) liquid fruit pectin

In a large pot, combine the plums, raspberries, sugar and lemon juice. Bring to a full rolling boil over high heat, stirring constantly. Quickly stir in pectin; return to a full rolling boil. Boil for 1 minute, stirring constantly.
Remove from the heat; skim off foam. Carefully ladle hot mixture into hot pint jars, leaving 1/4-in. headspace. Remove air bubbles; wipe rims and adjust lids. Process for 10 minutes in a boiling-water canner. Yield: 6 pints.

Raspberry Jam

This recipe comes from my husbands Grandma, and it is nearly fail proof, if you follow the directions it's sure to set up, and it's super easy and very good! There is nothing to make you feel more domestic than canning your own jam, and it is super easy! Hope you enjoy this one as much as we do!

4 Rounded cups of Raspberries
3 Cups of sugar
Bring to a rolling boil (one which cannot be stirred down) and boil for 6 minutes, then add:
1 Cup Sugar
1/4 tsp. vegetable oil
Boil for an additional 2 minutes. Then remove from heat, and skim off any foam on the jam mixture. Then place into jars, and process the jars in a steam canner for 15 minutes to seal.