Yummy and fresh~ I hate how cooked jams ruin the flavor of fruit. It doesn't taste like the fruit much after it's been cooked and all of that sugar is added. So that is why I like freezer so much. It's easier and tastes like summer! MMMmmmm Mmmm!
3 ¼ Cup Crushed Raspberry (or Strawberry)
¼ Cup Lemon Juice
1 Pkg. of Pectin
1 Cup of Light Corn Syrup
4 ½ Cups White Sugar
Prepare fruit: Wash and crush the berries. Remove stems from strawberries.
In a large bowl mix together crushed berries and lemon juice. Add pectin slowly to berry mixture while stirring. Mix well and stir every five minutes for 30 minutes (This is a great job for the kiddos). Add corn syrup to berries and mix well. This prevents sugar crystals from forming later on. Stir in white sugar gradually and continue stirring until all sugar is dissolved. Pour your fresh jam into plastic storage containers leaving about ½ inch space at the top. Wipe off any drips from the lip of the container and put the lids on. Freeze. Don't bother labling the jam with a date. It won't last that long because it's so yummy!
3 ¼ Cup Crushed Raspberry (or Strawberry)¼ Cup Lemon Juice
1 Pkg. of Pectin
1 Cup of Light Corn Syrup
4 ½ Cups White Sugar
Prepare fruit: Wash and crush the berries. Remove stems from strawberries.
In a large bowl mix together crushed berries and lemon juice. Add pectin slowly to berry mixture while stirring. Mix well and stir every five minutes for 30 minutes (This is a great job for the kiddos). Add corn syrup to berries and mix well. This prevents sugar crystals from forming later on. Stir in white sugar gradually and continue stirring until all sugar is dissolved. Pour your fresh jam into plastic storage containers leaving about ½ inch space at the top. Wipe off any drips from the lip of the container and put the lids on. Freeze. Don't bother labling the jam with a date. It won't last that long because it's so yummy!
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