Mcp Pectin Recipes

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MCP FRESH STRAWBERRY FREEZER JAM



MCP Fresh Strawberry Freezer Jam image

Make some fresh strawberry freezer jam with a couple of quarts of strawberries. MCP Fresh Strawberry Freezer Jam is a great gift idea for friends!

Provided by My Food and Family

Categories     Home

Time P1DT30m

Yield about 7 (1-cup) containers or 112 servings, 1 Tbsp. each

Number Of Ingredients 4

3-1/4 cups prepared fruit (buy about 2 qt. fully ripe strawberries)
1/4 cup fresh lemon juice
1 box MCP Pectin
4-1/2 cups sugar, measured into separate bowl

Steps:

  • Rinse clean plastic containers and lids with boiling water. Dry thoroughly.
  • Crush strawberries thoroughly, one layer at a time. Measure exactly 3-1/4 cups prepared fruit into large bowl. Add lemon juice; mix well.
  • Stir pectin into prepared fruit in bowl. Let stand 30 min., stirring every 5 min. Gradually add sugar, stirring after each addition until well blended. Stir additional 3 min. or until most of the sugar is dissolved and no longer grainy. (A few sugar crystals may remain.)
  • Fill all containers immediately to within 1/2 inch of tops. Wipe off top edges of containers; immediately cover with lids. Let stand at room temperature 24 hours. Jam is now ready to use. Store in refrigerator up to 3 weeks or freeze extra containers up to 1 year. If frozen, thaw in refrigerator before using.

Nutrition Facts : Calories 35, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 0 mg, Carbohydrate 9 g, Fiber 0 g, Sugar 8 g, Protein 0 g

MCP STRAWBERRY JAM RECIPE



MCP Strawberry Jam Recipe image

Enjoy delicious homemade strawberry jam with this easy MCP Stawberry Jam Recipe. Use about three quarts of fresh strawberries when making this homemade strawberry jam recipe along with a box of MCP Pectin for a sweet, memorable spread.

Provided by My Food and Family

Categories     Home

Time 45m

Yield Makes about 11 (1-cup) jars or 176 servings, 1 Tbsp. each

Number Of Ingredients 5

5-3/4 cups prepared fruit (buy about 3 qt. fully ripe strawberries)
1/4 cup fresh lemon juice
1 box MCP Pectin
1/2 tsp. butter or margarine
8-1/2 cups sugar, measured into separate bowl

Steps:

  • Bring boiling-water canner, half full with water, to simmer. Wash jars and screw bands in hot soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain well before filling.
  • Stem and crush strawberries thoroughly, one layer at a time. Measure exactly 5-3/4 cups prepared fruit into 6- or 8-qt. saucepot. Stir in lemon juice.
  • Stir pectin into prepared fruit in saucepot. Add butter to reduce foaming. Bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly. Stir in sugar. Return to full rolling boil and boil exactly 4 min., stirring constantly. Remove from heat. Skim off any foam with metal spoon.
  • Ladle immediately into prepared jars, filling to within 1/4 inch of tops. Wipe jar rims and threads. Cover with 2-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. (Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.) Cover; bring water to gentle boil. Process 10 min. Remove jars and place upright on towel to cool completely. After jars cool, check seals by pressing middle of lid with finger. (If lid springs back, lid is not sealed and refrigeration is necessary.)

Nutrition Facts : Calories 40, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 0 mg, Carbohydrate 11 g, Fiber 0 g, Sugar 10 g, Protein 0 g

MCP PLUM JAM



MCP Plum Jam image

Fresh plum jam serves as a delicious topping for many sweet and savory recipes. It is so easy to make and can be stored in jars for up to a year.

Provided by My Food and Family

Categories     Home

Time P1DT45m

Yield about 9 (1-cup) jars or 144 servings, 1 Tbsp. each

Number Of Ingredients 5

5-3/4 cups prepared fruit (buy about 3-1/2 lb. fully ripe plums)
1/4 cup juice from 2 lemons
1 box MCP Pectin
1/2 tsp. butter or margarine
8-1/2 cups sugar, measured into separate bowl

Steps:

  • Bring boiling-water canner, half full with water, to simmer. Wash jars and screw bands in hot soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain jars well before filling.
  • Remove and discard pits from plums. Finely chop fruit. Measure exactly 5-3/4 cups prepared fruit into 6- or 8-qt. saucepot. Add lemon juice; mix well.
  • Stir pectin into prepared fruit in stockpot. Add butter to reduce foaming. Bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly. Stir in sugar. Return to full rolling boil and boil exactly 4 min., stirring constantly. Remove from heat. Skim off any foam with metal spoon.
  • Ladle immediately into prepared jars, filling to within 1/4 inch of tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. (Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.) Cover; bring water to gentle boil. Process 10 min. Remove jars and place upright on towel to cool completely. After jars cool, check seals by pressing middle of lids with finger. (If lids springs back, lids are not sealed and refrigeration is necessary.) Let prepared jars stand at room temperature 24 hours. Store unopened jams and jellies in cool, dry, dark place up to 1 year. Refrigerate opened jams and jellies up to 3 weeks.

Nutrition Facts : Calories 50, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 0 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

MCP BLUEBERRY OR HUCKLEBERRY JAM



MCP Blueberry or Huckleberry Jam image

Want to make the best jam ever? Just combine blueberries and huckleberries. The rich berry flavor is almost unbelievable!

Provided by My Food and Family

Categories     Home

Time 45m

Yield about 7 (1-cup) jars or 144 servings, 1 Tbsp. each

Number Of Ingredients 6

3-3/4 cups prepared fruit (buy about 4 pt. fully ripe blueberries or huckleberries)
1 cup water
1/4 cup fresh lemon juice
1 box MCP Pectin
1/2 tsp. butter or margarine
6 cups sugar, measured into separate bowl

Steps:

  • Bring boiling-water canner, half full with water, to simmer. Wash jars and screw bands in hot soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain well before filling.
  • Crush berries thoroughly, one layer at a time. Measure exactly 3-3/4 cups prepared fruit into 6- or 8-qt. saucepot. Add water and lemon juice; mix well.
  • Stir pectin into prepared fruit in saucepot. Add butter to reduce foaming. Bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly. Stir in sugar. Return to full rolling boil; cook exactly 4 min., stirring constantly. Remove from heat. Skim off any foam with metal spoon.
  • Ladle immediately into prepared jars, filling to within 1/4 inch of tops. Wipe jar rims and threads. Cover with 2-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. (Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.) Cover; bring water to gentle boil. Process 10 min. Remove jars and place upright on towel to cool completely. After jars cool, check seals by pressing middle of lids with finger. (If lids spring back, lids are not sealed and refrigeration is necessary.) Let prepared jars stand at room temperature 24 hours. Store unopened jams and jellies in cool, dry, dark place up to 1 year. Refrigerate opened jams and jellies up to 3 weeks.

Nutrition Facts : Calories 35, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 0 mg, Carbohydrate 10 g, Fiber 0 g, Sugar 9 g, Protein 0 g

MOM'S EASY STRAWBERRY FREEZER JAM (ONLY 5 INGREDIENTS!)



Mom's Easy Strawberry Freezer Jam (only 5 ingredients!) image

Mom's Easy Strawberry Freezer Jam (only 5 ingredients!)

Provided by www.sixsistersstuff.com

Categories     Breakfast     Brunch     Sauces/Condiments

Yield 1

Number Of Ingredients 6

3 pounds of strawberries (I used three 16 oz containers)*
1/4 cup lemon juice
1 box MCP pectin (must be MCP pectin)
1 cup light corn syrup (Karo Syrup)
4 cups sugar
*My mom always uses this recipe for peach jam, apricot jam, and raspberry jam. They are all just as delicious! Just substitute whatever fruit you want for the strawberries.

Steps:

  • For complete instructions, visit the original site at https://www.sixsistersstuff.com/recipe/moms-easy-strawberry-freezer-jam-only-5/

Nutrition Facts : ServingSize serving, Sugar 672 g, Sodium 280 mg, Cholesterol 0 mg, SaturatedFat 0 g, Calories 2892 kcal, Carbohydrate 824 g, Protein 0 mg, Fat 0 g

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