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1
In a blender or food processor finely chop strawberries.
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2
Measure 31/4 cups.
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3
I a 4-quart bowl combine measured fruit and lemon juice.
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4
Slowly add pectin stirring vigorously.
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5
Set aside 30 minutes, stirring occasionally.
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6
Add corn syrup; stir until well combined.
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7
Gradually stir in sugar until dissolved.
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8
Ladle into 1/2 pint freezer jars or containers, leaving 1/2 inch head space; cover tightly.
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9
Refrigerate jams to be used in 2 to 3 weeks; freeze up to 1 year.
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10
Peach or Nectarine Jam: Omit strawberries.
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11
Peel and pit about 21/2 pounds ripe peaces or nectarines.
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12
Finely chop in blender or food processor.
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13
Measure 31/4 cups; continue as above.
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14
Apricot Jam: Omit strawberries.
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15
Peel and pit about 3 pounds ripe apricots.
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16
Finely chop in blender or food processor.
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17
Measure 31/4 cups; continue as above.
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18
Apricot raspberry jam: Omit strwaberries.
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19
Peel and pit 11/2 pounds ripe apricots.
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20
Finely chop in blender or food processor.
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21
Measure 2 cups.
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22
Fully crush about 1 to 2 pints ripe raspberries.
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23
Measure 11/2 cups.
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24
Combine with measured apricots; continue as above.
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25
Sweet Cherry Jam: Omit strawberries.
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26
Pit about 21/2 pounds ripe sweet cherries.
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27
Finely chop in blender or food processor.
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28
Measure 31/4 cups; continue as above.
