Best 2 Mcp Loganberry Freezer Jam Recipes
Dive into a tantalizing world of flavors with our delectable MCP Loganberry Freezer Jam. This remarkably easy and time-saving recipe transforms fresh, luscious loganberries into a vibrant, spreadable delight. Savor the burst of sweet and tangy notes in every spoonful, making it an ideal accompaniment to your morning toast, fluffy pancakes, or a dollop of ice cream.
For those seeking a classic freezer jam experience, our Basic MCP Loganberry Freezer Jam recipe delivers just that. With minimal ingredients and straightforward instructions, this recipe is perfect for beginners and experienced jam makers alike. Simply combine loganberries, sugar, MCP pectin, and lemon juice, bring to a boil, and let the magic happen.
If you're looking for a low-sugar alternative, our Low-Sugar MCP Loganberry Freezer Jam recipe has you covered. Using a combination of MCP pectin and a natural sweetener like stevia or monk fruit, this recipe allows you to enjoy the same delicious jam without compromising on taste.
For those who love a hint of spice in their jams, our MCP Loganberry Freezer Jam with a Kick recipe is a must-try. A dash of cayenne pepper adds a subtle warmth that complements the sweetness of the berries, creating a unique and flavorful spread.
And for those who love a burst of citrusy freshness, our MCP Loganberry Freezer Jam with Lemon and Lime recipe is a delightful option. The vibrant flavors of lemon and lime zest and juice elevate the jam to a whole new level of deliciousness.
No matter your taste preferences, our collection of MCP Loganberry Freezer Jam recipes has something for everyone. Get ready to embark on a culinary journey that will tantalize your taste buds and leave you craving more.
HOW TO MAKE NO-COOK FREEZER JAM
Steps:
- Measure exact amount of crushed strawberries into a large bowl. To crush the berries, I prefer to use a potato masher or rigid pastry blender. If using a food processor, pulse lightly to still have a nice amount of chunkiness, with small bits of fruit. Do not puree. Add exact amount of sugar to the crushed berries and stir to combine. Let sit for 10 minutes, stirring occasionally. Stir pectin and water in small saucepan. Bring to a boil over high heat, stirring constantly. Boil for 1 minute, stirring constantly. Remove saucepan from heat.Pour pectin mixture over berry/sugar mixture and stir for 3 minutes, or until sugar has completely dissolved. If a few sugar crystals remain, that's alright. Using a ladle, immediately fill containers, leaving 1/2 inch of space at the top. Clean any jam from jar rims with a wet paper towel. Cover jars with lids. Let stand at room temperature for 24 hours. To use immediately, store in refrigerator for up to 3 weeks. Otherwise store in the freezer for up to one year. Then simply thaw in refrigerator before using.Recipe adapted from SURE-JELL box instructions.
MCP LOGANBERRY JAM
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
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
Tips:
- For the best results, use fresh, ripe loganberries. If you can't find fresh loganberries, you can use frozen loganberries that have been thawed and drained.
- Make sure to wash the loganberries thoroughly before using them. This will remove any dirt or debris that may be on the berries.
- If you don't have a food processor, you can mash the loganberries by hand using a potato masher or a fork. However, using a food processor will give you a smoother jam.
- Be careful not to overcook the jam. If you overcook it, it will become too thick and gummy.
- Let the jam cool completely before storing it. This will help to prevent the jam from spoiling.
Conclusion:
Loganberry freezer jam is a delicious and easy-to-make treat that can be enjoyed all year long. It's a great way to use up fresh loganberries, and it's also a great gift for friends and family. So next time you're looking for a sweet and tangy treat, give loganberry freezer jam a try. You won't be disappointed!
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
