Strawberry Freezer Jam
recipe from MCP Fruit Pectin
- 3 1/4 cups crushed strawberries (about 3/4 big carton from Costco)
- 1/4 cup lemon juice
- 1 box of MCP Fruit Pectin
- 4 1/2 cups sugar
- 1 cup light corn syrup
- about 8 (1 cup) freezer jam containers
Wash strawberries and remove stems.
Crush strawberries using a potato masher...don't puree - it should be a little chunky.
Combine 3 1/4 cups crushed fruit and lemon juice. Gradually stir pectin into the fruit. Mix thoroughly. Set aside 30 minutes, stirring every 5 minutes to dissolve pectin.
Pour 1 cup corn syrup into the fruit mixture. Mix well. Stir in sugar gradually. Stir constantly until sugar is completely dissolved and no longer grainy. Pour into clean containers, leaving 1/2 inch space at the top for expansion.
Let stand at room temperature 24 hours until set. Refrigerate up to 3 weeks or store in freezer for up to 1 year (if it lasts that long).