Marc isn't too picky with food but after we got married I had to learn how to make strawberry freezer jam. He is a jam snob. I couldn't find the pectin I usually use (MCP) but my mom found this new pectin that says you can use it with your favorite jam recipe. I gave it a try and it turned out great!
3-1/4 cups prepared fruit (buy about 2 qt. fully ripe strawberries, I have also used the frozen strawberries from Costco. Thaw about 6 cups in the fridge the day before.)
1/4 cup fresh lemon juice ( I use the bottled 100% lemon juice)
1 box MCP Pectin (It's 1.75 oz box, I measured the pectin on my kitchen scale, the bottle says about 5 T. = 2 oz. box)
1 cup corn syrup
4-1/2 cups sugar, measured into separate bowl
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.
No comments:
Post a Comment