I’m pretty sure Sundays are the best day for making jam. Everyone is home, the sun in shining; maybe you have some homemade bread baking in the oven.. and you are pretty sure that today couldn’t get any better.
You find the most amazing strawberry raspberry jam recipe in the entire world. I mean it. Your world will officially be changed for the better. The sun will shine a little brighter now, the birds sing a little louder, and the best songs will always play on the radio… and it’s commercial free radio.
First off, you need to find the best fruit. I’ve started going to our local Utah Food CoOp in Murray Utah. They have wholesale organic produce that you can buy in bulk for a good price, plus the people are just so nice there. We bought 12-6 ounces containers of raspberries and 8 lb of strawberries. That gave us plenty for jam and a lot left over for snacking. I got this recipe from the blog Simply So Good, but switched out the corn syrup for my own home made simple syrup, recipe below.
- Wash and rinse containers with tight fitting lids.
- Prepare fruit by rinsing and crushing berries. Measure exactly and place in a large mixing bowl.
- Stir in lemon juice.
- Gradually stir 1 box of MCP pectin into fruit. Mix thoroughly. Set aside 30 minutes, stirring every 5 minutes to dissolve pectin thoroughly.
- Measure exact amount of sugar into a separate bowl. Do not reduce the amount of sugar. If you do, your jam will not set. Set aside.
- Pour 1 cut light corn syrup into fruit mixture. Mix well. This prevents sugar crystallization during freezer storage.
- Stir in sugar gradually. Stir constantly until sugar is completely dissolved and no longer grainy.
- Pour into prepared containers, leaving 1/2-inch space at top for expansion during freezing; cover.
- Let stand at room temperature 24 hours until set. Refrigerate up to 3 weeks or freeze for up to one year. Thaw in refrigerator.