Freezer Salsa Jam Recipes

Steps:

• In a large saucepan, saute the onion, celery, peppers and garlic in oil for 5 minutes or until tender., Stir in the remaining ingredients; bring to a boil. Reduce heat; cover and simmer for 20 minutes, stirring occasionally. Cool completely. , Spoon into freezer containers. Cover and freeze for up to 3 months. Stir before serving.

Steps:

• Peel,core, seed and coarsely chop tomatoes.
• You should have 10 cups.
• Peel and finely chop onions.
• Heat oil in a large pot over medium heat.
• When hot, add onions and garlic.
• Cook, stirring often, until onions are soft.
• Meanwhile, seed and finely chop jalapenos.
• Seed and coarsely chop sweet peppers.
• When onions are soft, stir in tomato paste.
• Add tomatoes, peppers, vinegar, paprika, sugar and salt.
• For extra heat stir in cayenne.
• Bring to boil and lower heat until it gently boils.
• Cook uncovered stirring occasionally until thickened, about 30 minutes.
• Store covered in refrigerator for 1 week or freeze.
• Flavor improves in the refrigerator or freezer.

Steps:

• In a large bowl, mash the blueberries. Add raspberries and mash. Stir in sugar and lemon juice. Let stand for 10 minutes. In a small saucepan, bring water and pectin to a boil. Boil for 1 minute, stirring constantly. Add to fruit mixture; stir for 3 minutes or until sugar is dissolved. , Pour into jars or freezer containers; cool to room temperature, about 30 minutes. Cover and let stand overnight or until set, but not longer than 24 hours. Refrigerate for up to 3 weeks or freeze for up to 1 year.