Jul 9, 2012

Strawberry Freezer Jam

Confession. I haven't made this recipe myself, but I have eaten the end result. My neighbors, Joe and Lisa Nielsen, gave me a jar of this delicious concoction, and I HAD to have the recipe! This is so delicious on homemade bread or toast! I'm going to have to make a batch of this sometime soon. It doesn't look hard at all. The original recipe comes from MCP, a manufacturer of pectin.

3 1/4 cups prepared fruit (buy about 2 quarts fully ripe strawberries)
1/4 cup fresh lemon juice
1 box 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 minutes, stirring every 5 minutes. Stir in corn syrup. Gradually add sugar, stirring until well blended. Stir an additional 3 minutes, 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 the top. 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. Makes about 7 one-cup containers.

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