Thursday, June 18, 2009

Gregg's Freezer JamMakes 4 Pints

Gregg's Freezer Jam
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)

  1. Prepare fruit by cleaning, rinsing and stemming.

  2. Place in a blender and puree until a pulp. Not too thin, Not too thick.

  3. 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.)

  4. Pour prepared fruit into a large mixing bowl and add Lemon Juice.

  5. Gradually stir in package of MCP Pectin stirring constantly and mix thoroughly.

  6. Set aside for 30 minutes, stirring every 5 minutes to completely dissolve Pectin.

  7. Pour in Light Corn Syrup and mix well.

  8. Gradually add Sugar slowly and stirring constantly until sugar is dissolved.

  9. Pour into 4 clean pint size jars and freeze.

  10. Wipe jar lip from any drips and seal with lid.

  11. Freeze at least overnight before using a jar.

  12. Because this is freezer jam there is no need to sterilize the jars.

  13. Just wash them in the dishwasher or wash well by hand.

  14. They well keep frozen for about 2-2 1/2 years.

  15. Once opened, they will keep for about a year in the fridge.

  16. Enjoy

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