My first attempt at making jam. Couldn’t do the regular kind because I do not have all of the crap one needs for that huge process. However I will tell you right now, DO NOT walk out of the kitchen while the mix is cooking on the stove top….it WILL boil over and will be a bi*ch to clean, just ask my husband!!!
- 4 cups strawberries
- 5 1/2 cups sugar
- 1 cup light corn syrup
- 1/4 cup lemon juice
- 3/4 cup water
- 1 pkg ( 1-3/4 oz) powdered fruit pectin
Wash berries. If you want chunky jam, try a potato masher or ricer to leave a little “chunk”. If you want less effort, like me, and don’t like “chunks” in your jam, place them into a blender.
In large bowl, add berries, sugar, syrup and lemon juice. Let stand for 10 minutes.
In kettle, add berry mix and water. Stir in pectin. Bring to a full boil on high heat. Remember, DO NOT leave the kitchen at this point!! Boil for one minute, that’s it, and stir constantly.
Remove from heat. Skim the foam off.
Pour into jars, I used the plastic ones made specifcally for freezer jam (Menards). Fill leaving 1/4 inch at the top for expansion room. Cover and let stand overnight, place into freezer within 24 hours. Refrigerate 3 weeks or freeze up to one year.