No-Cook Strawberry Peach Jam
Ingredients
- 1 1/4 cups crushed strawberries
- 2 cups finely chopped peaches
- 1/4 cup fresh lemon juice
- 1 (2 ounce) box MCP Pectin
- 4 1/2 cups sugar
- 1 cup light corn syrup
Instructions
- 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.
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