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

No-Cook Strawberry Freezer Jam Recipe

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This recipe for No-Cook Strawberry Freezer Jam, by , is from Mark's Cook Book, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Mark Mansfield

Category:
Category:

Ingredients:  
Ingredients:  
this recipe is for MCP pectin only. The last time I ordered the MCP from Amazon as I couldn't find it in a store.

3 1/4 C crushed strawberries
1/4 C lemon juice
1 (2 oz) box MCP pectin
1 C light Karo Corn Syrup
4 1/2 C sugar

Directions:
Directions:
Wash, stem, crush and finely grind strawberries.

Combine exactly measured strawberries and lemon juice into a large bowl.

Measure exact amount of sugar into a separate bowl. (Using less sugar or sugar substitutes will cause failure.)

Gradually stir in 1 box of MCP pectin to berry mixture. Set aside for 30 minutes, stirring every 5 minutes to dissolve pectin completely.

Add light Karo Corn Syrup to berry mixture and mix well. (This prevents sugar crystallization during freezer storage.)

Add sugar gradually. Stir well to dissolve completely until its no longer grainy.

After sugar is thoroughly dissolved, pour jam into containers, leaving a 1/2 space between jam and top to leave room for expansion and cover.

Leave out at room temperature for 24 hours until set. Store in refrigerator up to 3 weeks or store in freezer for up to 1 year.

Personal Notes:
Personal Notes:
I used a potato masher to crush the berries. I should have run them through a blender to make them more consistent.

 

 

 

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