“Recipe is from Karo Sweet and simple recipe Cookbook 1992. Notes on No Cook Jams: Since no cook jams require no heat processing, they are more brightly colored, fruitier and fresher tasting than cooked fruit jams. Use firm, fully ripe, unblemished fruit. Chop quickly in small quantities using a blender, food processor or grinder. (to prevent some fruits like peaches, pears, and apricots from darkening, add lemon juice.) Corn syrup enhances fresh fruit flavor and blend easily. Freezer jams can be made with any fruit except fresh pineapple. Blueberries are best used as a secondary fruit in a combination.”
4 pints

Ingredients Nutrition


  1. In a blender or food processor finely chop strawberries.
  2. Measure 3¼ cups.
  3. I a 4-quart bowl combine measured fruit and lemon juice.
  4. Slowly add pectin stirring vigorously.
  5. Set aside 30 minutes, stirring occasionally.
  6. Add corn syrup; stir until well combined.
  7. Gradually stir in sugar until dissolved.
  8. Ladle into ½ pint freezer jars or containers, leaving ½ inch head space; cover tightly.
  9. Refrigerate jams to be used in 2 to 3 weeks; freeze up to 1 year.
  10. •Peach or Nectarine Jam: Omit strawberries.
  11. Peel and pit about 2½ pounds ripe peaces or nectarines.
  12. Finely chop in blender or food processor.
  13. Measure 3¼ cups; continue as above.
  14. •Apricot Jam: Omit strawberries.
  15. Peel and pit about 3 pounds ripe apricots.
  16. Finely chop in blender or food processor.
  17. Measure 3¼ cups; continue as above.
  18. •Apricot raspberry jam: Omit strwaberries.
  19. Peel and pit 1½ pounds ripe apricots.
  20. Finely chop in blender or food processor.
  21. Measure 2 cups.
  22. Fully crush about 1 to 2 pints ripe raspberries.
  23. Measure 1½ cups.
  24. Combine with measured apricots; continue as above.
  25. •Sweet Cherry Jam: Omit strawberries.
  26. Pit about 2½ pounds ripe sweet cherries.
  27. Finely chop in blender or food processor.
  28. Measure 3¼ cups; continue as above.

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