I have plum trees, and we picked about a 1/3 a box yesterday. I bought some canning jars and no sugar added pectin last night (I'm using agave instead of sugar).
So... do I still sterilize the jars before making freezer jam?
If so, can I sterilize them in the oven? I don't have one of those thingies for pulling them out of boiling water, and quite frankly the idea of pulling hot glass out of boiling water freaks me out.
I want to use my food processor, but the instructions in the pectin box says I MUST mash by hand and not puree.
Why? I like my jam smooth, not lumpy.
For peeling and pitting... I want to blanche (sp?) the plums so the peels just slip off... How long do I immerse them in boiling water? How long in ice water?