No Cook Strawberry Peach Jam

• Vegan
• Gluten free

• Produce

  • 2 cups Peaches
  • 1 1/4 cups Strawberries

• Condiments

  • 1 cup Corn syrup, light
  • 1/4 cup Lemon juice, fresh

• Baking & Spices

  • 1 (2 oz. box Mcp pectin
  • 4 1/2 cups Sugar

Found on jodezehomeandgarden.com

Ingredients

• 1¼ cups crushed strawberries
• 2 cups finely chopped peaches
• ¼ cup fresh lemon juice
• 1 (2 oz.) box MCP Pectin
• 4½ cups sugar
• 1 cup light corn syrup

Directions

• Wash and rinse plastic containers with tight fitting lids. There are freezable glass jars and that is what I used. Make sure it says freezable. Use 1-2 cup sized containers.
• Wash, stem and crush berries using a potato masher for best results. Peel, pit and finely chop peaches. Do not puree the fruit, jam should have bits of fruit.
• Measure EXACT amount of prepared fruit and lemon juice into a large bowl.
• Measure EXACT amount of sugar into a separate bowl. Reducing sugar amount or using substitutes will result in set failures.
• Gradually stir in 1 box of MCP pectin into fruit. Mix thoroughly. Set aside for 30 minutes, stirring every 5 minutes to dissolve pectin thoroughly.
• Pour 1 cup light corn syrup into fruit mixture. Mix well. This prevents sugar crystallization during freezer storage.
• Stir sugar in gradually. Stir constantly until sugar is COMPLETELY dissolved and no longer grainy.
• Pour into prepared containers, leaving ½-inch space at the top for expansion during freezing.
• Let stand at room temperature for 24 hours until set. Refrigerate up to 3 weeks or store in freezer for up to 1 year. Thaw in fridge. Recipe makes 7 cups.