Thursday, January 21, 2010

Strawberry Jam

8 Quarts Strawberry Freezer Jam

8 pints strawberries (=12 1/2 C crushed)
2/3 C lemon juice
4 MCP pectin
4 C Karo syrup
18 C sugar (never said it was healthy!!!)

Wash, stem and crush strawberries. Pour into large Dutch oven pot. Add lemon juice. Slowly mix in pectin, one box at a time until dissolved. Set aside for 30 minutes, stirring occassionally. Add Karo syrup and mix well. Heat mixture to a simmer. Slowly add sugar, stirring constantly to dissolve. Warm to 100 degrees (temperature for baby bottle). When sugar is dissolved, jam is ready to eat. Pour into freshly washed glass jars, using large mouth funnel. Put on lids and rings and let cool on countertop. When cooled to room temperature, store in freezer.


Katie said...

I have to have homemade strawberry freezer jam, too! So I totally relate. However, it is an odd time of year to be making it. How'd you find decently priced strawberries!? I usually have to wait until spring when they get really cheap. I'm also surprised to find out that you apparently make more than one "batch" at a time even though the pectin instructions discourage it....if it works for you, I'm going to start doing it, too! Making one batch at a time gets to be a pain. I've only ever done the recipe that comes in the pectin box, so maybe I'll have to try your mom's recipe this spring. :)

Heather said...

It ISN'T the season for it! It was pricey...but I just couldn't do without jam any longer!

Natalie said...

I can't go with HOMEMADE STRAWBERRY FREEZER JAM either; and I blame my mother; and I've been making it ever since I got married and moved away from home. Glad to have a fellow addict. (And it is SOOOOOO unhealthy with all that sugar.) :)