Friday, March 29, 2013

Freezer Jam


What You Need

3-1/4 cups  prepared fruit (raspberry or strawberries)

1/4 cup  lemon juice

1 box  MCP Pectin (Must be MCP Pectin this is the secret)

1cup  corn syrup

4-1/2 cups  sugar, measured into separate bowl

Make It

RINSE clean plastic containers and lids. 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.
* How to Measure Precisely:To get exact level cup measures of sugar, spoon sugar into dry metal or plastic measuring cups, then level by scraping excess sugar from top of cup with straight-edged knife. 
** Best canning/freezing supplies are at Allen Grocery. (Springville Utah)
***DO NOT DOUBLE RECIPE*** (the pectin will not set properly if doubled)

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