Uncooked Freezer Jam - Recipe


UNCOOKED FREEZER JAM
3 1/2 c. crushed strawberries 1/4 c. lemon juice 1 (2 oz.) pkg. MCP pectin 1 c. light Karo 4 1/2 level c. sugar Place crushed strawberries and lemon juice in 4 quart kettle and stir well. Sift in slowly 1 (2 ounce) package of MCP pectin, stirring vigorously. Set aside 30 minutes, stirring occasionally. Add 1 cup light Karo; mix well (Karo keeps sugar crystals from forming). Measure 4 1/2 level cups sugar into a dry bowl. Gradually stir this into the crushed fruit. Warming to 100 degrees (or temperature you would use for baby's milk) will hasten sugar dissolving. (No hotter please). When sugar is dissolved jam is ready to eat. Place in suitable freezer containers with tight lids and store in freezer.

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Uncooked Freezer Jam

· May 29 · #181422

Bea McPherson (Virginia) says:

Been making this recipe for more than 50 years! I used to have to go west of the Mississippi River to get MCP Pectin as it has never been carried in stores here in Virginia making it difficult to get when I moved here 36 years ago. My parents, friends and relatives would send it to me, or my husband or I would buy up every box we could on our visits to California. Thank heavens for the internet! I still use this old version of the recipe rather than leaving the jars on the counter for 24 hours - the temp isn't always the same.

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· Jun 29 · #192127

Charlene Herbert (Ontario) replies:

I have an MCP Pectin recipe sheet from 1950s. My mom always used it. We had a family friend in Portland Oregon and she always brought it to us in Ontario Canada. Can you still buy MCP Pectin .. is that what it is called and where can I get it. Thanks. best recipe ever. WHAT IS KARO?

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· Jun 29 · #192128

Susie Mendez (Indiana) replies:

Karo is a brand of corn syrup.

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· Jul 18 · #190272

Flicka Stark (Montana) says:

Why did mcp take the corn syrup out of their recipe? I still like this version much better.

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