- 4 pt. berries,
- 1/4C fresh lemon juice,
- 4 1/2C sugar
- 1C light corn syrup
- some canning jars
- and some MCP Pectin. She said other brands work, but MCP is the best.
The recipe you need is found in the box of pectin. They have lots of recipe options, but we opted for plain ol’ strawberry freezer jam.
Quick note before you begin: The directions warn multiple times to be exact in your measurements, and don’t double the batch. If you want to batches, make two separate batches. Oh, and this isn’t a low-sugar option, so don’t balk at how much sugar goes in this. Ok, carry on.
Not to mention it’s a great way to use up fruit that might be going soft.
Thanks for the tutorial, Kris!
For a printable version of this recipe, click HERE.