No-Cook Strawberry Jam

Recipe by Steve P.
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 55mins
YIELD: 4 pints
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • In a blender or food processor finely chop strawberries.
  • Measure 3¼ cups.
  • I a 4-quart bowl combine measured fruit and lemon juice.
  • Slowly add pectin stirring vigorously.
  • Set aside 30 minutes, stirring occasionally.
  • Add corn syrup; stir until well combined.
  • Gradually stir in sugar until dissolved.
  • Ladle into ½ pint freezer jars or containers, leaving ½ inch head space; cover tightly.
  • Refrigerate jams to be used in 2 to 3 weeks; freeze up to 1 year.
  • •Peach or Nectarine Jam: Omit strawberries.
  • Peel and pit about 2½ pounds ripe peaces or nectarines.
  • Finely chop in blender or food processor.
  • Measure 3¼ cups; continue as above.
  • •Apricot Jam: Omit strawberries.
  • Peel and pit about 3 pounds ripe apricots.
  • Finely chop in blender or food processor.
  • Measure 3¼ cups; continue as above.
  • •Apricot raspberry jam: Omit strwaberries.
  • Peel and pit 1½ pounds ripe apricots.
  • Finely chop in blender or food processor.
  • Measure 2 cups.
  • Fully crush about 1 to 2 pints ripe raspberries.
  • Measure 1½ cups.
  • Combine with measured apricots; continue as above.
  • •Sweet Cherry Jam: Omit strawberries.
  • Pit about 2½ pounds ripe sweet cherries.
  • Finely chop in blender or food processor.
  • Measure 3¼ cups; continue as above.
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