Mcp Loganberry Freezer Jam Recipes

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LINGONBERRY JAM



Lingonberry Jam image

A sweet but still tart jam with Swedish lingonberries. This goes really well with classic Swedish meatballs or fried herring (Swedish style).

Provided by LOTTAAN

Categories     Side Dish     Sauces and Condiments Recipes     Canning and Preserving Recipes     Jams and Jellies Recipes

Time 25m

Yield 30

Number Of Ingredients 3

2 ¼ pounds fresh lingonberries
⅞ cup water
1 cup white sugar

Steps:

  • Place lingonberries in a large pot with the water and bring to a boil. Boil for 5 to 10 minutes, and skim off any foam from the surface. Stir in sugar, bring to a rapid boil, and continue boiling for a few more minutes.
  • Ladle jam into sterile jars, leaving 1/4 inch of headspace. Cover with lids, and screw on rings. Process in a hot water bath for 10 minutes to seal. Refrigerate jam once the jar has been opened.

Nutrition Facts : Calories 41.5 calories, Carbohydrate 10.8 g, Fiber 1.6 g, Protein 0.1 g, Sodium 0.7 mg, Sugar 8 g

BLUEBERRY FREEZER JAM



Blueberry Freezer Jam image

A quick and easy way to enjoy your favorite fruit freezer jam.

Provided by DelightfulDines

Categories     Side Dish     Sauces and Condiments Recipes     Canning and Preserving Recipes     Jams and Jellies Recipes

Time P1DT10m

Yield 50

Number Of Ingredients 4

4 cups white sugar
2 cups crushed blueberries
2 tablespoons lemon juice
1 (2 ounce) package powdered fruit pectin

Steps:

  • Stir sugar and blueberries together in a bowl; let stand for 10 minutes, stirring occasionally.
  • Stir lemon juice and pectin together in a separate small bowl; add to blueberry mixture. Stir constantly until sugar is completely dissolved and no longer grainy, about 3 minutes.
  • Sterilize the jars and lids in boiling water for at least 5 minutes. Pack the blueberry into the hot, sterilized jars, filling the jars to within 1/2 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw on rings. Let stand at room temperature for 24 hours until set.
  • Refrigerate for up to 3 weeks or freeze for up to 1 year. Thaw in refrigerator.

Nutrition Facts : Calories 65.4 calories, Carbohydrate 16.9 g, Fiber 0.1 g, Sodium 0.1 mg, Sugar 16.6 g

LOGANBERRY JAM



Loganberry Jam image

Traditional and delicious homemade loganberry jam.

Provided by DelightfulDines

Categories     Side Dish     Sauces and Condiments Recipes     Canning and Preserving Recipes     Jams and Jellies Recipes

Time P1DT30m

Yield 112

Number Of Ingredients 4

4 cups loganberries
½ teaspoon butter
6 ½ cups white sugar
1 (2 ounce) package powdered fruit pectin

Steps:

  • Inspect seven 8-ounce jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until jam is ready. Wash new, unused lids and rings in warm soapy water.
  • Crush berries in a bowl. Place 1/2 of the crushed berries into a sieve or cheesecloth to remove some seeds if desired. Transfer all berries to a large pot.
  • Stir in sugar and add butter to reduce foaming if desired. Bring mixture to a full rolling boil on high heat, stirring constantly. Stir in pectin quickly. Return to a full boil and boil for exactly 1 minute, stirring constantly. Remove from the heat and skim off any foam with metal spoon.
  • Ladle jam into hot, sterilized jars, filling to within 1/8 inch of the top. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any residue. Top with lids and screw rings on tightly.
  • Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and use a holder to lower jars 2 inches apart into the boiling water. Pour in more boiling water to cover jars by 1 to 2 inches. Bring to a rolling boil, cover, and process for 5 minutes.
  • Remove the jars from the stockpot and let rest, several inches apart, for 24 hours. Press the center of each lid with a finger to ensure the lid does not move up or down. Remove the rings for storage and store in a cool, dark place for up to 1 year.

Nutrition Facts : Calories 48 calories, Carbohydrate 12.3 g, Fiber 0.3 g, Protein 0.1 g, Sodium 0.1 mg, Sugar 11.6 g

MCP LOGANBERRY JAM



MCP Loganberry Jam image

Loganberries, a blackberry-raspberry hybrid, make delicious jam. This recipe is so easy and makes a sweet and unique edible gift.

Provided by My Food and Family

Categories     Home

Time P1DT45m

Yield about 10 (1-cup) jars or 160 servings, 1 Tbsp. each

Number Of Ingredients 5

6 cups prepared fruit (buy about 6 pt. fully ripe loganberries)
1/4 cup fresh lemon juice
1 box MCP Pectin
1/4 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.
  • Crush loganberries thoroughly, one layer at a time. Press half the pulp through sieve to remove seeds, if desired. Measure exactly 6 cups prepared fruit into 6- or 8-qt. saucepot. Add 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 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 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 45, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 0 mg, Carbohydrate 12 g, Fiber 1 g, Sugar 11 g, Protein 0 g

MCP RED RASPBERRY FREEZER JAM RECIPE



MCP Red Raspberry Freezer Jam Recipe image

You won't need to buy jam again soon with our MCP Red Raspberry Freezer Jam Recipe. Our MCP Red Raspberry Freezer Jam Recipe can be stored up to a year.

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 red raspberries)
1/4 cup juice from 2 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.
  • 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.

Nutrition Facts : Calories 35, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 0 mg, Carbohydrate 0 g, Fiber 0.5727 g, Sugar 0 g, Protein 0 g

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

FREEZER JAM



Freezer Jam image

This is a great way to make jam because it's simple, lower in sugar, and lets the flavor of ripe fruit shine. Our method makes it a cinch to save the last of your favorite summer produce, like nectarines, plums, or berries. The key ingredient is pectin, which gives this jam the right consistency. The recipe is so easy, you might just need a second freezer!

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Time 2h45m

Yield Makes 7 cups

Number Of Ingredients 4

5 cups crushed plums, peaches, or nectarines (about 3 pounds fruit), any bruised spots cut away
1/3 cup fresh lemon juice (from 2 lemons)
2 1/2 cups granulated sugar
1/3 cup (1.75 ounces) powdered, no-sugar-needed pectin

Steps:

  • Thoroughly wash, rinse, and dry seven 8-ounce plastic freezer or glass jars with tight-fitting lids. You can also use zip-top freezer bags.
  • In a medium pot, combine fruit and lemon juice. Bring to a boil over medium-high.
  • In a bowl, whisk together sugar and pectin; add to fruit, stirring until sugar mixture dissolves and fruit returns to a full rolling boil. Boil 1 minute, then remove from heat.
  • Transfer to jars or bags, leaving a 1/2-inch space on top. Seal and let sit at room temperature until jam is set, 2 to 3 hours. To store, freeze, up to 6 months. To thaw jam, transfer to the refrigerator and use within 3 weeks.

Nutrition Facts : Calories 40 g

MCP LOGANBERRY FREEZER JAM



MCP Loganberry Freezer Jam image

Enjoy the flavor of fresh loganberries with this exquisite homemade jam. This is a jam you'll want to eat all year, and now you can.

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 4

3-1/2 cups prepared fruit (buy about 2 qt. fully ripe loganberries)
1/4 cup juice from 2 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.
  • Crush loganberries thoroughly, one layer at a time. Sieve half of the berries to remove seeds, if desired. 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

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