Best Mcp Fresh Strawberry Freezer Jam Recipes

EASY STRAWBERRY FREEZER JAM

Steps:

• Add the strawberries to a deep pot along with the sugar and lemon juice.
• Stir to combine and turn the heat to high, stirring every now and then until the mixture starts to bubble and become hot.
• Use a potato masher to mash the strawberries until they begin to fall apart. The more you mash, the smaller the strawberry pieces will be.
• When the mixture begins to boil, continue to stir every 30 seconds or so.
• Use an instant-read thermometer - here's a link to mine (affiliate link) - to measure the temperature of the jam as it boils. Be sure the thermometer is measuring at the middle of the jam and not touching the bottom of the pot.
• Continue boiling as the temperature climbs and don't let it stop boiling until it reaches 220 degrees Fahrenheit (for low altitudes) or 218 degrees Fahrenheit (for high altitudes). This should take about 8 minutes or so.
• Once the correct temperature is reached, remove the pot from the heat and carefully spoon the jam into a standard mason jar. The jam might seem a little bit liquid at this stage - don't worry! It will thicken as it cools.
• Add the lids to the jars and allow to cool at room temperature until completely cool.
• Store in the fridge (or freezer for long term storage) and enjoy on toast, scones, or however you like!

MCP FRESH STRAWBERRY FREEZER JAM

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.

MCP STRAWBERRY JAM RECIPE

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.)

STRAWBERRY FREEZER JAM

Steps:

• Mix crushed strawberries with sugar, and let stand for 10 minutes. Meanwhile, stir the pectin into the water in a small saucepan. Bring to a boil over medium-high heat, and boil for 1 minute. Stir the boiling water into the strawberries. Allow to stand for 3 minutes before pouring into jars or other storage containers.
• Place tops on the containers, and leave for 24 hours. Place into freezer, and store frozen until ready to use.

STRAWBERRY FREEZER JAM

Steps:

• Rinse five 1-cup plastic or freezer-safe containers and lids with boiling water. Dry thoroughly. Wash and mash berries, measuring out enough mashed berries to make 4 cups; place in a large bowl. Stir in sugar, corn syrup and lemon juice. Let stand 10 minutes., In a Dutch oven, combine strawberry mixture and water. Stir in pectin. Bring to a full rolling boil over high heat, stirring constantly. Boil 1 minute, stirring constantly. Remove from heat; skim off foam., Pour into containers, leaving 1/2 in. headspace. Cover and let stand overnight or until set, but not longer than 24 hours. Refrigerate up to 3 weeks or freeze up to 12 months.

MCP STRAWBERRY-RASPBERRY FREEZER JAM

Steps:

• Rinse clean plastic containers and lids with boiling water. Dry thoroughly.
• Remove strawberry stems, then crush strawberries thoroughly, one layer at a time. Crush raspberries; sieve 1/2 of the raspberries to remove seeds, if desired. Measure exactly 1-1/2 cups crushed strawberries and 1-3/4 cups crushed raspberries 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.

MCP® APRICOT-STRAWBERRY FREEZER JAM

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.

MCP RED RASPBERRY FREEZER JAM RECIPE

Steps:

• Rinse clean plastic containers and lids with boiling water. Dry thoroughly.
• Crush raspberries thoroughly, one layer at a time. Sieve half of the berries to remove seeds, if desired. 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.

MCP® STRAWBERRY-RHUBARB JAM

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 1-3/4 cups prepared strawberries into 6- or 8-qt. saucepot. Finely chop unpeeled rhubarb; place in 2-qt. saucepan. Stir in water. Bring to boil. Reduce heat to medium-low; cover and simmer 2 min. or until rhubarb is softened. Measure exactly 3 cups prepared rhubarb into saucepot with strawberries; 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.)