Notes:
This recipe comes highly recommended from canners and jam lovers alike; the most important tip is to follow the recipe exactly, using precise measurements and only the listed amounts (i.e., do not double the recipe
or throw in extra strawberries, etc.) or the jam will not set properly.
Ingredients:
3¼ cups fully ripe strawberries, leaves removed
1/4 cup fresh lemon juice
1 box MCP Pectin
1 cup corn syrup
4½ cups sugar, measured into separate bowl
Procedure:
Crush strawberries thoroughly, one layer at a time. Measure exactly 3¼ cups crushed strawberries into
large bowl. Stir in lemon juice. Stir in pectin; let stand 30 minutes, stirring every 5 minutes. Stir in corn syrup.
Gradually add sugar, stirring until well blended. Stir an additional 3 minutes or until sugar is completely
dissolved and no longer grainy. (A few sugar crystals may remain.)
Fill all containers immediately to within 1/2 inch of tops. Wipe off top edges of containers; immediately
cover with lids. Let stand at room temperature 24 hours. Jam is now ready to use. Store in refrigerator up to three weeks or freeze extra containers up to one year. Thaw in refrigerator before using.
or throw in extra strawberries, etc.) or the jam will not set properly.
Ingredients:
3¼ cups fully ripe strawberries, leaves removed
1/4 cup fresh lemon juice
1 box MCP Pectin
1 cup corn syrup
4½ cups sugar, measured into separate bowl
Procedure:
Crush strawberries thoroughly, one layer at a time. Measure exactly 3¼ cups crushed strawberries into
large bowl. Stir in lemon juice. Stir in pectin; let stand 30 minutes, stirring every 5 minutes. Stir in corn syrup.
Gradually add sugar, stirring until well blended. Stir an additional 3 minutes or until sugar is completely
dissolved and no longer grainy. (A few sugar crystals may remain.)
Fill all containers immediately to within 1/2 inch of tops. Wipe off top edges of containers; immediately
cover with lids. Let stand at room temperature 24 hours. Jam is now ready to use. Store in refrigerator up to three weeks or freeze extra containers up to one year. Thaw in refrigerator before using.
Recipe Author: MCP® Pectin
Recipe Source: https://www.zionsbank.com/pdfs/community-JulAug-2012.pdf