Strawberry-Peach Freezer Jam

1 1/4 cups crushed strawberries
2 cups finely chopped peaches
1/4 cup fresh lemon juice
1 (2 oz.) box MCP Pectin
4 1/2 cups sugar
1 cup light corn syrup

Wash and rinse plastic containers or freezable glass jars with tight fitting lids.  Use 1-2 cup sized containers.

Wash, stem and crush berries using a potato masher for best results. Peel, pit and finely chop peaches. Do not puree the fruit; jam should have bits of fruit. (Use firm, ripe fruit.)

Measure EXACT amount of prepared fruit and lemon juice into a large bowl.

Measure EXACT amount of sugar into a separate bowl. Reducing sugar amount or using substitutes will result in set failures.

Gradually stir in 1 box of MCP pectin into fruit. Mix thoroughly. Set aside for 30 minutes, stirring every 5 minutes to dissolve pectin thoroughly.

Pour 1 cup light corn syrup into fruit mixture. Mix well. This prevents sugar crystallization during freezer storage.

Stir sugar in gradually. Stir constantly until sugar is COMPLETELY dissolved and no longer grainy.

Pour into prepared containers, leaving 1/2-inch space at the top for expansion during freezing.

Let stand at room temperature for 24 hours until set. Refrigerate up to 3 weeks or store in freezer for up to 1 year. Thaw in fridge. Recipe makes 7 cups.

[Note: Only use the recipe that your pectin calls for.  Mixing and matching different pectins and recipes will cause your jam to fail. This is the recipe for MCP brand pectin.]

Breakfast sandwiches

To cook eggs for breakfast sandwiches, bake in a well-greased muffin tin approximately 14 minutes at 350 degrees. (Eggs can either be scrambled before pouring into tins or cracked right into the tin.)

Bread options:  english muffins (toast with cheese while eggs bake)
                        biscuits
                        toast

Meat options: sausage patties, deli ham slices, canadian bacon, bacon slices

Cheese (any type, sliced or shredded)

Combine bread, egg, cheese, and meat to make a sandwich.

Can be frozen by wrapping in plastic wrap, then placing in a ziploc.

Reheat in microwave by removing plastic, wrap in a paper towel, cook 1 minute at 50% power, flip over, cook one more minute at full power.