Mcp Red Raspberry Freezer Jam Recipes

RASPBERRY FREEZER JAM

Steps:

• *Use firm, ripe berries for the best flavor and set. (You don't want to use overripe berries or the jam may be too soft and runny.)
• Wash and rinse glass or plastic containers. How many you use depends on how big they are. This recipe makes about 7-8 cups of jam.
• Add berries to a large bowl and lightly mash them. Be careful not to over mash them---hey should still look fairly chunky, but not like whole berries.
• Measure out exactly 3 cups of mashed berries and pour them into a separate large bowl. (If you have leftover mashed berries you could freeze them for smoothies or use them for topping on pancakes or waffles.)
• Gradually stir in 1 cup of the sugar to the mashed berries, and stir until sugar is dissolved. Repeat, adding just one cup of sugar at a time and then mixing, until you use up the remaining 4 1/4 cups of sugar.Let stand for 10 minutes.
• In a small saucepan, stir together pectin with 3/4 cup water. Bring to a rolling boil (a boil that doesn't stop when stirred) over medium-high heat, stirring often. Boil for one minute, stirring constantly. Remove from heat.
• Stir pectin into the berries mixture. Continue stirring the mixture until sugar is completely dissolved and no longer grainy. This step is important! (see notes in post above).
• Pour jam into containers, leaving 1/2in of space at the top of the container, for expansion. Cover with lid and allow jam to rest at room temperature for 24 hours before freezing.
• Jam will keep for up to 3 weeks in the refrigerator, or freeze for up to one year.
• You might also like Peach Jam or Strawberry Jam!

MCP RED RASPBERRY 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.
• Crush raspberries thoroughly, one layer at a time. (Strain half the pulp 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 middles 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.

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.

RED RASPBERRY JAM

Steps:

• Place a round wire rack in the bottom of a large stockpot. The rack should fit as snugly as possible and should stand 1/2 to 1 inch above the bottom of the pot. Wash five half-pint jars, lids, and screw bands with hot, soapy water; rinse well. Stand the glass jars on the rack, and add the lids; it's not necessary to add the screw bands. Fill the pot with enough water to cover jars by 1 to 2 inches; an additional 1 to 2 inches of space should remain below the rim of the pot so the water doesn't overflow. Cover, and bring the water to a simmer (180 degrees.; let the lids and jars simmer 10 minutes. (The lids and jars can continue to simmer until you're ready to fill them.)
• Using a wooden spoon, lightly crush raspberries in a large, heavy saucepan. Place the pan over high heat, and add pectin and lemon juice. Bring to a boil, stirring constantly. Slowly add sugar, stirring until dissolved. Return the mixture to a boil, and let cook for 1 minute. Remove from the heat.
• Using a jar lifter, remove a jar from the simmering water, and empty the water back into the stockpot. Place the jar on a clean surface, and insert a canning funnel. Using a ladle, pour the jam through the funnel into the jar; fill to within 1/4 inch of the rim. Remove the funnel; wipe the rim with a clean, damp towel. Using the tongs, lift a lid from the hot water; place the lid, sealant side down, on the filled jar. Screw down the band, and tighten firmly, being careful not to force it. With the lifter, stand the filled jar in the simmering water. Repeat with the remaining jam and jars, making sure the jars aren't touching the sides of the pot and are spaced about 1 inch apart.
• Raise the heat to high, cover the stockpot, and bring the water to a boil. Process the jars in the boiling water for 10 minutes. Remove the jars from the water bath with the jar lifter, and transfer them to a wire rack to cool for 24 hours. As the jam cools, a vacuum will form inside the jar, sealing it; you might hear a popping sound. A slight indentation in the lid indicates the vacuum seal; the lid should not flex up and down when pressed firmly with a finger. Store in a cool, dry, dark place for up to 1 year.

RASPBERRY FREEZER JAM

Steps:

• Combine freezer jam pectin and sugar in a large bowl, stirring until well blended.
• Add crushed raspberries, stirring to combine.
• Continue stirring mixture for 3 minutes.
• Pour jam into clean jars or freezer containers, leaving 1/2 inch head space.
• Let stand until thickened, about 30 minutes. Label jars. Serve immediately, refrigerate up to three weeks or freeze up to one year.

FREEZER JAM

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.

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 RASPBERRY-PEACH FREEZER JAM

Steps:

• Rinse clean plastic containers and lids with boiling water. Dry thoroughly.
• Crush raspberries thoroughly, one layer at a time. Press half the pulp through sieve to remove seeds, if desired. Measure exactly 1-1/4 cups prepared raspberries into large bowl. Peel and pit peaches. Finely chop or grind fruit. Measure exactly 2 cups prepared peaches into bowl with raspberries. 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 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.