Bake Good

No Cook Strawberry Jam

  • Intermediate
  • Makes about 8 cups
  • 31 min
Baking Success Or Baking Mess

Ingredients

2 quarts (2L) ripe strawberries, hulled
1/4 cup lemon juice
1 package (2 ounces) powdered fruit pectin
1 cup Crown® Lily White® Corn Syrup
4-1/2 cups sugar

Instructions

In blender or food processor finely chop strawberries. Measure 3-1/4 cups. In 4-quart (4L) 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 (1 cup) freezer jars or containers, leaving ½ -inch (1cm) 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 2-1/2 pounds ripe peaches or nectarines. Finely chop in blender or food processor. Measure 3-1/4 cups; continue as above.


Apricot Jam: Omit strawberries. Peel and pit about 3 pounds ripe apricots. Finely chop in blender or food processor. Measure 3-1/4 cups; continue as above.


Apricot Raspberry Jam: Omit strawberries. Peel and pit about ½ pound ripe apricots. Finely chop in blender or food processor. Measure 2 cups. Fully crush about 1 to 2 pints (1 to 2 cups) ripe raspberries. Measure 1-1/2 cups. Combine with measured apricots; continue as above.


Sweet Cherry Jam: Omit strawberries. Pit about 2-1/2 pounds ripe sweet cherries. Finely chop in blender or food processor. Measure 3-1/4 cups; continue as above.


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