No-Cook Strawberry Freezer Jam
One of my favorite things on this earth is my Grandma's Strawberry Freezer Jam. Mmm! I hate when I am running low on it! I lived in California until age 9 and even after we moved, we still went back every summer for a couple weeks. My grandma lived about 20 minutes from our house, so my mom, sister, and I would drive over during the day more often than not. My grandma always had the best jam and toast as a snack when we came to visit. If you haven't made homemade jam yet, you should try it out. It is pretty easy and tastes so much better than store bought! This is my grandma's homemade freezer jam recipe (which is the same as the MCP pectin recipe) and it is DELICIOUS!
First off, some helpful tips for making successful freezer jam:
- Use firm ripe fruit. You don't want to use under-ripe or over-ripe. It will effect the set of your jam.
- Always use clean jars.
- Only use the recipe that your pectin calls for. Mix and matching different pectins and recipes will cause your jam to fail. This is the recipe for MCP brand pectin and it is my favorite.
- Measure ingredients exactly.
NO-COOK STRAWBERRY FREEZER JAM
- 3 1/4 cup crushed strawberries
- 1/4 cup lemon juice
- 1 (2 oz.) box MCP pectin
- 1 cup light Karo Corn Syrup
- 4 1/2 cup sugar
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.
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 inch 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.
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.
Enjoy!
This jam would go perfectly with this Whole Wheat Bread!
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