No Cook Freezer Jam

Photo: flickr user magnio

Preparation

Use one of the following: Plum pulp 3 c. (1/2 c. lemon juice) Peach pulp 3 1/4 c. (1/4 c. lemon juice) Strawberry pulp 3 1/4 c. (1/4 c. lemon juice) Raspberry pulp 3 1/4 c. (1/4 c. lemon juice)

For all of above, use: 1 cup light corn syrup 4 1/2 c. sugar

Fruit Needed: Start with 2 quarts of berries or 3 pounds of fruit. To prepare fruit: Berries; wash, stem and crush or grind finely. All Other Fruit; wash, peel figs, kiwis, or peaches. Pit, slice and finely grind.

Measure prepared pulp and lemon juice. Slowly stir in 1 package MCP Pectin and mix thoroughly. Set aside for 30 minutes, stirring every 5 minutes to dissolve pectin completely. Add light Karo corn syrup and mix well. Add pre-measured sugar gradually. Stir well to dissolve completely, warming to 100 degrees (baby bottle temperature), will hasten dissolving, no hotter.

After sugar is thoroughly dissolved pour jam into containers and seal. Freeze. Yields 7 jars.