Prep Time: 30 min
Total Time: 24 hr 30 min
Makes: About 7 (1-cup) containers or 112 servings, 1 Tbsp. each
| 3-1/4 cups prepared fruit (buy about 2 qt. fully ripe strawberries) |
| 1/4 cup fresh lemon juice |
| 1 box MCP Pectin |
| 1 cup corn syrup |
| 4-1/2 cups sugar, measured into separate bowl |
| RINSE clean plastic containers and lids with boiling water. Dry thoroughly. |
| CRUSH strawberries thoroughly, one layer at a time. Measure exactly 3-1/4 cups crushed strawberries into large bowl. Stir in lemon juice. Stir in pectin; let stand 30 min., stirring every 5 min. Stir in corn syrup. Gradually add sugar, stirring until well blended. Stir an additional 3 min. or until sugar is completely dissolved and no longer grainy. (A few sugar crystals may remain.) |
| FILL all containers immediately to within 1/2 inch of tops. Wipe off top edges of containers; immediately cover with lids. Let stand at room temperature 24 hours. Jam is now ready to use. Store in refrigerator up to 3 weeks or freeze extra containers up to 1 year. Thaw in refrigerator before using. shared at Meatless Mondays |
This sounds yummy! Pinning to try!
ReplyDeleteVisiting from My Sweet & Savory... I just came home with 15lbs of strawberries and WANT to make strawberry freezer jam, but don't have pectin. :( I thought you could make it without it... oh well, I'll live vicariously through you!
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