Freezer Strawberry Jam
|Ripe strawberries||8 Cup (128 tbs), hulled|
|Powdered pectin||2 Ounce (1 Package)|
|Light corn syrup||1 Cup (16 tbs)|
|Sugar||5 1⁄2 Cup (88 tbs)|
|Lemon juice||4 Tablespoon|
Using metal blade, process berries, a portion at a time, until smooth; you should have 4 cups.
Turn pureed strawberries into 2-quart kettle.
Stirring vigorously, sift in powdered pectin slowly.
Let stand for 20 minutes, stirring strawberries occasionally so pectin thoroughly dissolves.
Pour in corn syrup and mix well.
Gradually stir in sugar and carefully heat mixture to 100°F. (it should be lukewarm and no hotter).
When sugar is thoroughly dissolved, stir in lemon juice.
Ladle jam into jars, cover, and then place in the freezer for 24 hours.
(The jam won't freeze solid because of the sugar concentration.) If you want to keep jam longer than one month, keep it in freezer at a temperature range of 10°F below zero to 20° above.
Otherwise, you can store it in the refrigerator to use.