Strawberry or Raspberry Freezer Jam
Disclaimer-don’t know how it will turn out with other pectins (MCP Pectin)
Ingredients:
3 1/2 cup crushed berries
4 1/2 cups sugar
1 cup light corn syrup
1 box pectin
Preparation:
Wash and rinse jars or plastic containers. Rinse berries, drain well. Put berries in food processor to consistency you like. measure 3 1/2 cups berries, put in large bowl. Gradually stir pectin into the fruit. Mix thoroughly, set aside 30 minutes stirring every 5 minutes to dissolve pectin thoroughly. Pre-measure sugar, set aside. Pour in cup of syrup into fruit mixture, mix well. Gradually add sugar to fruit mixture. Stir until sugar is completely dissolved. Pour jam into containers leaving half inch space at the top. Let stand at room temp for 24 hours to set. Refrigerate up to three weeks. Freeze up to a year.
Raspberries, sieve half the seeds out.
Yields about 7 cups
