No Cook Freezer Jam
By: Anonymous
Published: Sunday, December 27, 2009 - 12:30am

Preparation

1 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) 2 For all of above, use: 1 cup light corn syrup 4 1/2 c. sugar 3 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. 4 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. 5 After sugar is thoroughly dissolved pour jam into containers and seal. Freeze. Yields 7 jars.