Gregg's Freezer Jam
Makes 4 Pints
Makes 4 Pints
- 3 1/4 Cups Prepared Fruit (See Below)
- 1/4 Cup Lemon Juice (Bottled is Fine)
- 1 pkg MCP Pectin (I Recommend MCP)
- 1 Cup Light Corn Syrup
- 4 1/2 Cups Sugar (I Recommend C & H it dissolves best)
Prepare fruit by cleaning, rinsing and stemming.
Place in a blender and puree until a pulp. Not too thin, Not too thick.
For Raspberries and Boysenberries you may want to sieve half of the pulp to remove some seeds.
(Strawberries and Blackberries have soft seeds so sieving is not necessary.)
Pour prepared fruit into a large mixing bowl and add Lemon Juice.
Gradually stir in package of MCP Pectin stirring constantly and mix thoroughly.
Set aside for 30 minutes, stirring every 5 minutes to completely dissolve Pectin.
Pour in Light Corn Syrup and mix well.
Gradually add Sugar slowly and stirring constantly until sugar is dissolved.
Pour into 4 clean pint size jars and freeze. Wipe jar lip from any drips and seal with lid.
Freeze at least overnight before using a jar.
Because this is freezer jam there is no need to sterilize the jars. Just wash them in the dishwasher or wash well by hand. They well keep frozen for about 2-2 1/2 years.
Once opened, they will keep for about a year in the fridge.
Enjoy
3 comments:
Gregg, I don't like jam but yours truly is yummy.
Hi Gregg! I happened upon your blog (off Kelly's) and knew that you had been tutoring everyone on how to make it so I just made some. Easy to do (thank you for the easy directions!) but we'll see how it turns out tomorrow! I never knew you were so handy in the kitchen:)
Hi Rebecca, glad you found the blog. Hope the jam worked out for you. Everyone seems to be enjoying it. We should all get together again for game night and pig out in all this jam!!!
Gregg
Post a Comment