"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Freezer Strawberry-Raspberry Jam Recipe

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This recipe for Freezer Strawberry-Raspberry Jam, by , is from A Little Bit of Heaven! , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Mary Jo Long
Added: Thursday, August 7, 2008

Category:
Category:

Ingredients:  
Ingredients:  
2 2/3 cups crushed strawberries
1 1/3 crushed raspberries
1 pkg (2 oz.) powdered pectin
1 cup light corn syrup
5 1/2 cups sugar
2 tablespoons lemon juice

Directions:
Directions:
Place crushed strawberries and raspberries in a 3-quart pan. Stirring vigorously, slowly stir in powdered pectin. Let stand for 30 minutes, stirring occasionally to dissolve pectin completely. Pour in corn syrup and mix well. Gradually heat mixture to 100F (it should be lukewarm and no hotter.) When sugar is thoroughly dissolved, stir lemon juice. Ladle into 8 sterilized half pint jars, cover, and freeze for at least 24 hours.

Number Of Servings:
Number Of Servings:
Makes 8 half pints.
Personal Notes:
Personal Notes:
Strawberry-Apple - Follow preceding instructions, substituting 3/14 cups crushed strawberries and 3/4 cups apple juice for the crushed raspberries.

 

 

 

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