A fresh-tasting strawberry freezer jam thickened with clear jel, so it needs less sugar.
I like this freezer jam recipe because it has the fresh strawberry taste! The clear jel thickens the jam, without having to add more sugar.
Wash and remove stems from strawberries.
Place strawberries in the blender and slightly blend. I like to leave a few small chunks of strawberries.
Measure 10 cups berries into a large bowl. Add the corn syrup and stir.
In a separate bowl measure the sugar and clear jel and stir.
Gradually pour the sugar mixture into the strawberries, stirring constantly until sugar is dissolved.
Pour into pint jars and freeze. Makes 8 pints.
I haven't been able to find clear jel lately. I'm now using E-Z Gel that I purchased from Gygi's in Salt Lake City. It works really well! When I use E-Z Gel, I use the following measurements:
For 5 cups blended strawberries: 1/2 cup Karo syrup, 2 cups sugar, 10 tablespoons E-Z Gel.
For 10 cups blended strawberries: 1 cup Karo syrup, 4 cups sugar, 1 1/4 cups E-Z Gel.
For 15 cups blended strawberries: 1 1/2 cups Karo syrup, 6 cups sugar, 2 cups E-Z Gel.
