Ingredients:
1 1/4 Cup Crushed Strawberries
2 Cups finely chopped peaches
1/4 Cup lemon juice
1 (2oz) box MCP Pectin
4 1/2 Cups sugar
1 Cup light corn syrup
Directions:
Wash
your strawberries and peaches. Peel the skin off of your peaches and cut
the greens off of the strawberries. You can mash your fruit with a
potato masher or put in the blender for a few seconds. You don't want to
puree your fruit completely since jam is supposed to have some small
chunks of fruit in it.
Measure
the EXACT amount of fruit and lemon juice that the recipe call for and
place in a large bowl. Add in the 2 oz box of MCP pectin. Stir every 5
minutes for 30 minutes until the pectin has dissolved. Mix in 1 cup of
light corn syrup then gradually add in the 4 1/2 cups of sugar. Stir
until dissolved. Pour jam into washed containers leaving a half inch
space for expansion in the freezer. Make sure they are freezer safe!
Allow jam to sit on the counter at room temperature for 24 hours while
it sets. Store in the fridge for 3 weeks or in the freezer for 1 year.
Recipe calls for 7 cups.
Note- Do
not substitute other pectin's for this recipe. Only use the MCP brand.
Not doing this will result in your jam not fully setting. Also using
substitute sugars or lessoning the amount of sugar will also result in
your jam not fully setting.
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