If you haven’t made homemade jam yet, you NEED to jump on the bandwagon!
Trust me, I was once feeling the way you are… “It’s too hard.” ”It is too time consuming.”…. But let me tell you… It is EXTREMELY EASY! And well worth it! Be sure and check out No-Cook Strawberry Jam for that yummy recipe!
Summertime comes, and I am always stocking up on homemade jam so I have enough to last me until the following year. Nothing beats homemade, nothing!
I made a batch of some Strawberry Peach jam and it is definitely my favorite! This recipe comes from MCP Premium Fruit Pectin and is absolutely AMAZING! These two flavors combine to make a perfect flavor combo! You need to try out this recipe! It is fantastic!
First off, some helpful tips for making successful freezer jam:
- Use firm ripe fruit. You don’t want to use under-ripe or over-ripe. It will effect the set of your jam.
- Always use clean jars.
- Only use the recipe that your pectin calls for. Mix and matching different pectins and recipes will cause your jam to fail. This is the recipe for MCP brand pectin and it is my favorite.
- Measure ingredients exactly.
No-Cook Strawberry Peach Jam
By August 2, 2012
No-Cook Strawberry Peach Jam! This is an INCREDIBLE recipe!
IngredientsPrint This Recipe
- 1 1/4 cups crushed strawberries
- 2 cups finely chopped peaches
- 1/4 cup fresh lemon juice
- 1 (2 oz.) box MCP Pectin
- 4 1/2 cups sugar
- 1 cup light corn syrup
- Wash and rinse plastic containers with tight fitting lids. There are freezable glass jars and that is what I used. Make sure it says freezable. Use 1-2 cup sized containers.
- Wash, stem and crush berries using a potato masher for best results. Peel, pit and finely chop peaches. Do not puree the fruit, jam should have bits of fruit.
- Measure EXACT amount of prepared fruit and lemon juice into a large bowl.
- Measure EXACT amount of sugar into a separate bowl. Reducing sugar amount or using substitutes will result in set failures.
- Gradually stir in 1 box of MCP pectin into fruit. Mix thoroughly. Set aside for 30 minutes, stirring every 5 minutes to dissolve pectin thoroughly.
- Pour 1 cup light corn syrup into fruit mixture. Mix well. This prevents sugar crystallization during freezer storage.
- Stir sugar in gradually. Stir constantly until sugar is COMPLETELY dissolved and no longer grainy.
- Pour into prepared containers, leaving 1/2-inch space at the top for expansion during freezing.
- Let stand at room temperature for 24 hours until set. Refrigerate up to 3 weeks or store in freezer for up to 1 year. Thaw in fridge. Recipe makes 7 cups.
(recipe from MCP Premium Fruit Pectin)
(cutting board pictured from Gray Crown)