Ingredients
1¼ cups crushed strawberries
2 cups finely chopped peaches
¼ cup fresh lemon juice
1 (2 oz.) box MCP Pectin
4½ cups sugar
1 cup light corn syrup
Instructions
1. Wash and rinse plastic containers with tight fitting lids. There are freezable glass
jars and that is what I used. Make sure it says freezable. Use 1-2 cup sized containers.
2. Wash, stem and crush berries using a potato masher for best results. Peel, pit
and finely chop peaches. Do not puree the fruit, jam should have bits of fruit.
3. Measure EXACT amount of prepared fruit and lemon juice into a large bowl.
4. Measure EXACT amount of sugar into a separate bowl. Reducing sugar amount
or using substitutes will result in set failures.
5. Gradually stir in 1 box of MCP pectin into fruit. Mix thoroughly. Set aside for 30 minutes, stirring every 5 minutes to dissolve pectin thoroughly.
6. Pour 1 cup light corn syrup into fruit mixture. Mix well. This prevents sugar crystallization during freezer storage.
7. Stir sugar in gradually. Stir constantly until sugar is COMPLETELY dissolved and no longer grainy.
8. Pour into prepared containers, leaving ½-inch space at the top for expansion during freezing.
9. Let stand at room temperature for 24 hours until set. Refrigerate up to 3 weeks or store in freezer for up to 1 year.
Thaw in fridge. Recipe makes 7 cups
