Best 3 Mcp Black Raspberry Freezer Jam Recipes

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Indulge in a burst of sweet and tangy flavors with MCP Black Raspberry Freezer Jam, a delightful homemade preserve that captures the essence of summer's bounty. This freezer jam is a quick and easy way to enjoy the goodness of black raspberries, transforming them into a versatile spread that elevates your culinary creations.

MCP Black Raspberry Freezer Jam shines as a glorious topping for pancakes, waffles, and toast, adding a burst of tart sweetness to your breakfast routine. It also serves as an exquisite filling for pastries, pies, and tarts, adding a layer of fruity delight to your baked treats. For a refreshing twist, stir it into yogurt or oatmeal for a nutritious and flavorful breakfast or snack.

In addition to the classic black raspberry freezer jam, the article offers variations to tantalize your taste buds. Try the zesty Lemon Black Raspberry Freezer Jam, which combines the vibrant flavors of black raspberries with a hint of citrus, creating a refreshing and tangy spread. For a tropical twist, explore the Pineapple Black Raspberry Freezer Jam, where the sweetness of pineapple harmonizes perfectly with the tartness of black raspberries.

And for those who love a touch of spice, the Jalapeño Black Raspberry Freezer Jam is a revelation. The subtle heat of jalapeños adds a piquant dimension to the jam, creating a spicy-sweet balance that will liven up your culinary creations.

With its vibrant color, delectable flavors, and versatile applications, MCP Black Raspberry Freezer Jam is a must-have in your kitchen. It's a treasure trove of culinary possibilities, ready to transform your meals and snacks into extraordinary taste sensations.

Let's cook with our recipes!

MCP BLACK RASPBERRY JAM



MCP Black Raspberry Jam image

Black raspberries look like blackberries but are actually a bit larger and sweeter, making them excellent for jam. Make this recipe and see for yourself!

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 black raspberries)
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 black raspberries 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 BLACKBERRY JAM



MCP Blackberry Jam image

You'll never buy the store-bought stuff again after trying this delicious homemade blackberry jam. It makes enough to last for up to a year.

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

5-3/4 cups prepared fruit (buy about 5 pt. fully ripe blackberries)
1/4 cup juice from 2 lemons
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 jars well before filling.
  • Crush blackberries thoroughly, one layer at a time. Sieve 1/2 of the pulp to remove some seeds, if desired. Measure exactly 5-3/4 cups prepared fruit into 6- or 8-qt. saucepot. Add lemon juice; mix well.
  • Stir pectin into prepared fruit in stockpot. 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 middle of lids with finger. (If lids springs 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 0 g, Fiber 1 g, Sugar 0 g, Protein 0 g

FREEZER RASPBERRY JELLY



Freezer Raspberry Jelly image

Make and share this Freezer Raspberry Jelly recipe from Food.com.

Provided by Brenda Tanner-Hebb

Categories     Jellies

Time 30m

Yield 5 cups

Number Of Ingredients 3

2 1/2 cups prepared raspberry juice
5 cups sugar
1 (85 ml) package liquid Certo

Steps:

  • Wash jars and lids in hot soapy water, rinse and sterilize jars and lids by (1) boiling in water for 15 minutes (leave in water til needed.) Lids may be sterilized by placing in boiling water and boiling 5 minutes (leave in warm water til needed.) Utensils should also be sterilized.
  • Stem and thoroughly crush fully ripe fruit.
  • To extract juice, place prepared in jelly bag and squeeze.
  • NOTE: To make own jelly bag, use a square meter of cheesecloth, 3 layers thick.
  • Wet cloth and spread over a colander or strainer in a bowl.
  • Add fruit.
  • Bring corners of cloth together.
  • Twist bag or cloth and squeeze to extract juice.
  • For clearer jelly, use 1 1/2 times fruit called for and let juice drip through without squeezing.
  • Using liquid measure, measure the amount of prepared juice and add to a large bowl.
  • To measured juice in bowl, add the exact amount of sugar specified.
  • DO NOT REDUCE sugar.
  • Sugar is critical for the set.
  • Mix well and let stand 10 minutes.
  • Add CERTO liquid to juice mixture and continue stirring a full 3 minutes.
  • A few sugar crystals will remain.
  • Pour jelly into washed containers leaving 1/4 inch head room.
  • Cover containers at once with tight fitting lids.
  • Let stand at room temperature 24 hours til set.
  • Store in freezer.
  • If using within 3 weeks, store in refrigerator.

Nutrition Facts : Calories 774, Carbohydrate 200, Sugar 199.8

Tips:

  • Choose ripe, flavorful berries. The quality of your berries will directly impact the quality of your jam. Look for berries that are plump, deeply colored, and free of blemishes.
  • Use a heavy-bottomed pot. This will help to prevent the jam from scorching.
  • Stir the jam frequently. This will help to prevent the jam from sticking to the bottom of the pot and burning.
  • Test the jam for doneness. The jam is done when it reaches a temperature of 220°F (104°C) or when a small amount of jam placed on a cold plate gels.
  • Let the jam cool completely before storing it. This will help to prevent the jam from becoming too thick or crystallized.

Conclusion:

MCP Black Raspberry Freezer Jam is a delicious and easy way to enjoy the taste of summer berries all year long. This freezer jam is shelf-stable for up to a year, making it a great option for busy families who want to have a quick and easy breakfast or snack on hand. With its vibrant color and sweet, tart flavor, MCP Black Raspberry Freezer Jam is sure to be a hit with everyone who tries it.

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