3 1/2 cups crushed fruit
1/2 cup lemon juice (optional for high acid fruits such as raspberry)
1 (2 oz.) package of MCP Pectin
1 cup light Corn Syrup
4 1/2 cups sugar
Place fruit and lemon juice in 4 quart kettle and stir well. Stir in pectin, stirring vigorously. Set aside for at least 30 minutes, stirring occasionally.
Add corn syrup, mix well.
Add sugar, gradually warming to 100 degrees F.
When sugar is dissolved, place jam into freezer containers.
(MCP box 1990)
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