What should I make for dinner tonight? This might just be the number one question that we ask ourselves almost daily over here.
Then you have come to the right place, we have rounded up 15 mcp strawberry freezer jam recipe that we have shared over the years.
Plus, there is such a variety of flavours in these recipes, so you are sure to find something for you. Most of these recipes are quick and easy ones made especially for busy weeknights.
15 Mcp Strawberry Freezer Jam Recipe
Mom’s Easy Strawberry Freezer Jam (only 5 ingredients!)
MCP® Apricot-Strawberry Freezer Jam
Mom’s Easy Strawberry Freezer Jam (only 5 ingredients!)
No-Cook Strawberry Peach Jam
MCP® Strawberry-Pineapple Freezer Jam
Strawberry Peach Freezer Jam
Mom’s Strawberry Freezer Jam (from Grandma A’s recipe book)
Is pectin necessary for freezer jam?
You will need a specific low-sugar or no-sugar pectin, however. Don’t try to use a regular freezer jam recipe and reduce the sugar. Both Ball and Kraft make no-sugar and low-sugar pectins.
How do you fix runny strawberry freezer jam?
Why do you add lemon juice to freezer jam?
The lemon juice lowers the pH of the jam mixture, which also neutralizes those negative charges on the strands of pectin, so they can now assemble into a network that will “set” your jam.
Can you use frozen strawberries to make jam?
You can use frozen berries to make freezer jam! Be sure that the fruit is NOT sugared, then substitute an equal amount of frozen fruit for fresh fruit, thaw the fruit to room temperature, and don’t drain the excess juice that is produced from the thawing process.
How can I thicken jam without pectin?
The secret ingredient to making jam without pectin is time. The fruit and sugar need plenty of time to cook and thicken. A long, slow boil drives the moisture out of the fruit, helping to preserve and thicken it at the same time. Fruit varies in water content as well, and some fruits may take longer to jam up.
Why did my freezer jam separate?
This is a fairly common occurrence, especially for cooked strawberry jam. Jam that separates is perfectly safe to eat. The jam separated because of the difference in the density between the liquid and the pieces of fruit.
Is freezer pectin the same as instant pectin?
Classic Pectin requires a higher sugar ratio to fruit in the recipes to achieve a good set. Instant Pectin is used for non cooked /freezer jam and is not interchangeable with the Classic nor the Low/No Sugar pectin.
Do you need to sterilize jars for freezer jam?
Making freezer jam requires no sterilizing or sealing of jars. Just clean your jars with hot, soapy water or run through the dishwasher.
What happens if you don’t use enough sugar in jam?
If you don’t have the right amount of sugar, you run the risk of the jam or jelly being runny.
What happens if you forget lemon juice in jam?
If your recipe called for lemon juice and you forgot to put it in, your mixture will not be acid enough for safe canning. You have to open the jars and put the mixture into a sauce pan. (If you made the jam or jelly recently and you carefully remove the lids without damaging them, you can re-use the same lids.)
What is the secret in making jam?
Pectin is a natural gelling agent found in the skins/peels and seeds of fruit. I do not like using store-bought pectin. It makes jams taste dull. Instead, I add high-pectin citrus, such as lemon or lime juice, or use a high-pectin fruit along with one that is low.
How much lemon juice do you put in jam?
Taste Your Way to the Right Amount of Acid
I generally add one ounce of fresh-squeezed lemon juice for every two pounds of fruit when jamming higher-acid fruit (like tart plums), and about two ounces for lower-acid fruit (like sweet strawberries).