Desserts

MCP® Apricot-Strawberry Freezer Jam

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photo by:

kraft

time

prep:

45 min

total:

24 hr 45 min

servings

total:

About 7 (1-cup) containers or 112 servings, 1 Tbsp. each

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what you need

3-1/4

cups prepared fruit (buy about 1-1/2 lb. fully ripe apricots and 1 qt. fully ripe strawberries)

1/4

cup fresh lemon juice

box MCP Pectin

cup light corn syrup

4-1/2

cups sugar, measured into separate bowl

Make It

RINSE clean plastic containers and lids with boiling water. Dry thoroughly.

PIT and finely chop unpeeled apricots. Measure exactly 1-1/2 cups prepared apricots into large bowl. Stem and crush strawberries thoroughly, one layer at a time. Measure exactly 1-3/4 cups prepared strawberries into bowl with apricots. Stir in lemon juice.

STIR pectin into prepared fruit mixture in bowl. Let stand 30 min., stirring every 5 min. Stir in corn syrup. Gradually add sugar, stirring until well blended. Stir an additional 3 min. or until sugar is completely dissolved and no longer grainy. (A few sugar crystals may remain.)

FILL all containers immediately to within 1/2 inch of tops. Wipe off top edges of containers; immediately cover with lids. Let stand at room temperature 24 hours. Jam is now ready to use. Store in refrigerator up to 3 weeks or freeze extra containers up to 1 year. Thaw in refrigerator before using.

Kraft Kitchens Tips

How to Measure Precisely

To get exact level cup measures of sugar, spoon sugar into metal or plastic measuring cup, then level by scraping excess sugar from top of cup with a straight-edged knife.

Jam or Jelly Didn't Set?

Every once in a while, you may find that your jam does not set the way you expected. If your efforts resulted in a runny batch, try our Remake Directions to improve your finished jam. If your jam still doesn't set, you can always use it as a glaze or syrup.