No-Cook Strawberry Jam - cooking recipe

Ingredients

2 quarts fresh strawberries, hulled
1/4 cup lemon juice
1 (2 ounce) package dry pectin
1 cup Karo light corn syrup
4 1/2 cups sugar

Preparation

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