No-cook Strawberry Jam

Total Time: 55 mins Preparation Time: 55 mins

Ingredients

• 2 quarts fresh strawberries, hulled
• 1/4 cup lemon juice
• 1 (2 ounce) package dry pectin
• 1 cup karo light corn syrup
• 4 1/2 cups sugar

Recipe

• 1 in a blender or food processor finely chop strawberries.
• 2 measure 3¼ cups.
• 3 i a 4-quart bowl combine measured fruit and lemon juice.
• 4 slowly add pectin stirring vigorously.
• 5 set aside 30 minutes, stirring occasionally.
• 6 add corn syrup; stir until well combined.
• 7 gradually stir in sugar until dissolved.
• 8 ladle into ½ pint freezer jars or containers, leaving ½ inch head space; cover tightly.
• 9 refrigerate jams to be used in 2 to 3 weeks; freeze up to 1 year.
• 10 •peach or nectarine jam: omit strawberries.
• 11 peel and pit about 2½ pounds ripe peaces or nectarines.
• 12 finely chop in blender or food processor.
• 13 measure 3¼ cups; continue as above.
• 14 •apricot jam: omit strawberries.
• 15 peel and pit about 3 pounds ripe apricots.
• 16 finely chop in blender or food processor.
• 17 measure 3¼ cups; continue as above.
• 18 •apricot raspberry jam: omit strwaberries.
• 19 peel and pit 1½ pounds ripe apricots.
• 20 finely chop in blender or food processor.
• 21 measure 2 cups.
• 22 fully crush about 1 to 2 pints ripe raspberries.
• 23 measure 1½ cups.
• 24 combine with measured apricots; continue as above.
• 25 •sweet cherry jam: omit strawberries.
• 26 pit about 2½ pounds ripe sweet cherries.
• 27 finely chop in blender or food processor.
• 28 measure 3¼ cups; continue as above.