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
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