Uncooked, Frozen Strawberry Jam
Uncooked, Frozen Strawberry Jam
4 cups crushed strawberries
1 package (three and one half ounces) powdered pectin
1 cup light corn syrup
5 1/2 cups sugar
1/4 cup lemon juice
Wash, stem and thoroughly crush enough berries to make four level cups. Pour into large bowl.
Sift pectin in slowly, stirring vigorously. Set aside 30 minutes, stirring occasionally.
Add corn syrup and mix well.
Gradually stir in sugar. (At this point jam may be heated to lukewarm to hasten the dissolving of the sugar. Do not cook.) Stir in lemon juice. When sugar has dissolved, jam is ready to eat.
For storage, turn jam into clean jars and cover with lids, filling to 1/2 inch from top. Freeze in home freezer if jam is to be kept longer than about six weeks.
For storing less than six weeks first place jars of jam in freezer or in refrigerator freezing compartment 24 hours and then in regular part of the refrigerator. Do not try to keep without refrigeration.
4 cups crushed strawberries
1 package (three and one half ounces) powdered pectin
1 cup light corn syrup
5 1/2 cups sugar
1/4 cup lemon juice
Wash, stem and thoroughly crush enough berries to make four level cups. Pour into large bowl.
Sift pectin in slowly, stirring vigorously. Set aside 30 minutes, stirring occasionally.
Add corn syrup and mix well.
Gradually stir in sugar. (At this point jam may be heated to lukewarm to hasten the dissolving of the sugar. Do not cook.) Stir in lemon juice. When sugar has dissolved, jam is ready to eat.
For storage, turn jam into clean jars and cover with lids, filling to 1/2 inch from top. Freeze in home freezer if jam is to be kept longer than about six weeks.
For storing less than six weeks first place jars of jam in freezer or in refrigerator freezing compartment 24 hours and then in regular part of the refrigerator. Do not try to keep without refrigeration.
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