Best Mcp Apricot Jam Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

MCP® APRICOT-PINEAPPLE JAM



MCP® Apricot-Pineapple Jam image

Fresh apricots, canned pineapple, lemon juice, sugar and fruit pectin are cooked briefly then processed in a canner for scrumptious homemade jam.

Provided by My Food and Family

Categories     Home

Time 3h

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

Number Of Ingredients 6

3 cups prepared fruit (buy about 2 lb. fully ripe apricots)
1 can (20 oz.) crushed pineapple in juice, undrained
1/2 cup fresh lemon juice
1 box MCP Pectin
1/4 tsp. butter or margarine
8 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.
  • Chop finely or grind unpeeled and pitted apricots. Measure exactly 3 cups prepared fruit into 6- or 8-qt. saucepot. Add crushed pineapple and 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 a 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 a towel to cool completely. After jars cool, check seals by pressing middles of lids with finger. (If lids spring back, lids are not sealed and refrigeration is necessary.)

Nutrition Facts : Calories 50, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 0 mg, Carbohydrate 12 g, Fiber 0 g, Sugar 12 g, Protein 0 g

MCP® APRICOT-STRAWBERRY FREEZER JAM



MCP® Apricot-Strawberry Freezer Jam image

Savor the flavor of apricots and strawberries-in season or out-by capturing their flavors in this easy freezer jam.

Provided by My Food and Family

Categories     Home

Time P1DT45m

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

Number Of Ingredients 5

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

Steps:

  • Rinse clean plastic containers and lids with boiling water. Dry thoroughly.
  • Pit and finely chop unpeeled apricots. Measure exactly 1-1/2 cups prepared apricots into large bowl. Stem and crush strawberries thoroughly, one layer at a time. Measure exactly 1-3/4 cups prepared strawberries into bowl with apricots. Stir in lemon juice.
  • Stir pectin into prepared fruit mixture in bowl. Let stand 30 min., stirring every 5 min. Stir in corn syrup. Gradually add sugar, stirring until well blended. Stir an additional 3 min. or until sugar is completely 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. Thaw in refrigerator before using.

Nutrition Facts : Calories 45, 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 PEACH-APRICOT FREEZER JAM



MCP Peach-Apricot Freezer Jam image

When two stone fruits, peach and apricot, come together and jam, the result is a simple and delicious recipe for homemade jam! Check it out now.

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 cups prepared fruit (buy about 1-1/2 lb. each fully ripe peaches and apricots)
1/2 cup juice from 3 lemons
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.
  • Peel and pit peaches; pit apricots. Finely chop or grind peaches; set aside. Repeat with apricots. Measure exactly 1-1/2 cups each prepared peaches and apricots 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 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

MCP APRICOT FREEZER JAM



MCP Apricot Freezer Jam image

Keep this homemade apricot jam in the freezer, and enjoy the fresh flavor any time you want to add something special to your toast or baked goods.

Provided by My Food and Family

Categories     Home

Time P1DT45m

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

Number Of Ingredients 4

3 cups prepared fruit (buy about 3 lb. fully ripe apricots)
1/2 cup juice from 3 lemons
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.
  • Pit and finely chop unpeeled apricots. Measure exactly 3 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 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

MCP APRICOT-PINEAPPLE FREEZER JAM



MCP Apricot-Pineapple Freezer Jam image

Capture the flavor of tangy pineapple and sweet apricots in this apricot-pineapple freezer jam. Store MCP Apricot-Pineapple Freezer Jam in your freezer.

Provided by My Food and Family

Categories     Home

Time P1DT45m

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

Number Of Ingredients 5

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

Steps:

  • Rinse clean plastic containers and lids with boiling water. Dry thoroughly.
  • Pit and finely chop unpeeled apricots. Measure exactly 1-3/4 cups prepared fruit into large bowl. Measure exactly 1-1/2 cups crushed pineapple with juice into bowl with apricots. Stir in lemon juice.
  • Stir pectin into prepared fruit in bowl. Let stand 30 min., stirring every 5 min. Stir in corn syrup. Gradually add sugar, stirring until well blended. Stir an additional 3 min. or until 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. Thaw in refrigerator before using.

Nutrition Facts : Calories 45, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 0 mg, Carbohydrate 11 g, Fiber 0 g, Sugar 11 g, Protein 0 g

MCP APRICOT JAM



MCP Apricot Jam image

Ripe apricots have a very sweet flavor that is perfect for jam. Try this easy recipe and enjoy the homemade flavor of this delicious jam.

Provided by My Food and Family

Categories     Home

Time 45m

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

Number Of Ingredients 5

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

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.
  • Pit unpeeled apricots. Finely chop or grind fruit. Measure exactly 5 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 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 middles of lids with finger. (If lids spring back, lids are 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 10 g, Fiber 0 g, Sugar 10 g, Protein 0 g

MCP FRESH APRICOT-PINEAPPLE JAM RECIPE



MCP Fresh Apricot-Pineapple Jam Recipe image

Make any time of year feel like summer with our MCP Fresh Apricot-Pineapple Jam Recipe. This apricot-pineapple jam recipe is a sweet and tart delight.

Provided by My Food and Family

Categories     Home

Time 45m

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

Number Of Ingredients 5

5-1/2 cups prepared fruit (buy about 2-1/2 lb. fully ripe apricots and 1-1/2 fully ripe medium pineapples)
1/2 cup fresh lemon juice
1 box MCP Pectin
1/2 tsp. butter or margarine
8 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.
  • Pit unpeeled apricots. Finely chop or grind apricots. Measure exactly 3 cups prepared apricots into 6- or 8-qt. saucepot. Cut peel and core from pineapple; finely chop the fruit. Measure exactly 2-1/2 cups prepared pineapple into saucepot with apricots; mix well. Stir in lemon juice.
  • Stir pectin into prepared fruit mixture 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 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 middles of lids with finger. (If lids spring back, lids are not sealed and refrigeration is necessary.)

Nutrition Facts : Calories 50, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 0 mg, Carbohydrate 13 g, Fiber 0 g, Sugar 13 g, Protein 0 g

Related Topics