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MCP Strawberry-Raspberry Freezer Jam
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MCP Strawberry-Raspberry Freezer Jam

24 Hr(s) 30 Min(s)
30 Min(s) Prep
24 Hr(s) Cook
Homemade strawberry-raspberry freezer jam in just 30 minutes? No problem! Get out the fresh fruit and we can do it right now.
What You Need
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112 servings
Original recipe yields 112 servings
3-1/4 cups prepared fruit (buy about 4 cups each fully ripe strawberries and raspberries)
1/4 cup juice from 2 lemon s
1 box MCP Pectin
4-1/2 cups sugar, measured into separate bowl
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Let's Make It
1
Rinse clean plastic containers and lids with boiling water. Dry thoroughly.
2
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.
3
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.)
4
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.
Kitchen Tips
Tip 1
How to Measure Precisely
To get exact level cup measures of sugar, spoon sugar into dry metal or plastic measuring cups, then level by scraping excess sugar from top of cup with straight-edged knife.
Tip 2
How to Crush Berries
Place washed and picked-over berries in a shallow bowl, then crush with a potato masher or pastry blender until desired consistency.
Tip 3
Jam or Jelly Didn't Set?
Every once in a while, you may find that your jam does not set the way you expected. If your efforts resulted in a runny batch, try our Remake Directions to improve your finished jam. If your jam still doesn't set, you can always use it as a glaze or syrup.
Nutrition
Calories
35
Calories From Fat
0
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Cholesterol 0mg
Sodium 0mg
Total Carbohydrates 9g
3%
Dietary Fibers 0g
Sugars 8g
16%
Protein 0g
Vitamin A
0%
Vitamin C
6%
Calcium
0%
Iron
0%
* Percent Daily Values are based on a 2,000 calorie diet.
Servings
about 7 (1-cup) containers or 112 servings, 1 Tbsp. each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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