Oster IZER CLASSIC BLENDER - Manual (Page 51)

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
lemon juice and 1 teaspoon 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
headspace; seal. Process in boiling
water bath canner 40 minutes for pints 45 minutes for quarts (liters).
Approximately pounds (1.2-1.5 kg) tomatoes yield 1 quart liter) juice.
PER SERVING
Serving size cup Fat Sodium
C a l o r i e s 6 7 Cholesterol Omg
161mg
Protein
Peach Jam
lemon
7 (1.75 auger
1 ounces or
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.
10 minutes
in boiling water bath canner.
Weld: 8 M-pints (2 liters)
Serving size 1 tablespoon Fat . . . . . . . . . . . . .
Calories . . . . . . . . . . ....
Sodium .. . . . . . . .
4 4
Cholesterol O m g . . . . . . . . Protein . . . . . . . . . . . .
Strawberry Freezer Jam
1 Iii)
(1.12
3
Put 1 cup strawberries into Osterizer blender container. Cover and
process 1 time at PULSE. Remove to a large glass measuring cup. Repeat with
remaining berries. Measure
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
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)
PER SERVING
Serving size 1
Calories 36
Fat
Cholesterol O m g
Sodium
Protein CO.19