Are you ready to transform sun-ripened strawberries into a jar of sunshine? This Mcp pectin strawberry jam recipe is your ticket to homemade goodness, delivering a vibrant, sweet-tart treat perfect for spreading on toast, biscuits, or even enjoying straight from the spoon! Forget store-bought jams filled with added sugars and preservatives; this recipe uses the power of Mcp pectin to create a naturally thick and delicious jam with minimal fuss. It's a fantastic addition to your homemade cooking repertoire, perfect for gifting or simply savoring yourself. This recipe is part of our collection of easy recipes and quick dinner ideas, making it ideal for busy weeknights or weekend baking projects.
Ingredients:
- 4 cups ripe strawberries, hulled and sliced (about 1 pound)
- 2 cups granulated sugar
- 1 box (1.75 ounces) Mcp pectin (low or no sugar)
- 1/4 cup lemon juice (freshly squeezed is best!)
- Optional: 1/4 teaspoon almond extract (for a subtle flavor enhancement)
Equipment:
- Large saucepan
- Wooden spoon or spatula
- Jar(s) with lids and rings (sterilized)
- Funnel (optional, but helpful for filling jars)
Instructions:
Step 1: Prepare the Strawberries
Wash and hull your strawberries. Slice them into roughly equal-sized pieces. The more uniform the size, the more even the cooking process will be.
Step 2: Combine Ingredients
In your large saucepan, combine the sliced strawberries, sugar, Mcp pectin, and lemon juice. If using, add the almond extract now.
Step 3: Cook the Jam
Bring the mixture to a rolling boil over medium-high heat, stirring constantly. A rolling boil means a boil that cannot be stirred down; it will be vigorously bubbling. Once it reaches a rolling boil, continue boiling for exactly one minute, stirring constantly to prevent sticking and burning. This is crucial for activating the Mcp pectin and achieving the perfect jam consistency.
Step 4: Remove from Heat and Skim
Remove the saucepan from the heat. Skim off any foam that may have formed on the surface using a spoon.
Step 5: Fill the Jars
Carefully ladle the hot jam into your sterilized jars, leaving about 1/4 inch of headspace at the top. Use a clean, damp cloth to wipe the rims of the jars clean.
Step 6: Seal and Process
Place the lids and rings on the jars, tightening them to fingertip tightness. You can either process the jars in a boiling water bath for 10 minutes (for longer shelf life) or simply let them cool completely at room temperature. If processing, ensure the water covers the jars by at least an inch.
Step 7: Cool and Store
Allow the jars to cool completely. You should hear a satisfying "pop" sound as the jars seal. Once cool, check the seals by gently pressing the center of the lid. If it doesn't flex, your jam is sealed and ready for storage. Store in a cool, dark, and dry place for up to a year.
Tips for Perfect Jam:
- Use ripe strawberries: The flavor of your jam depends heavily on the quality of your fruit.
- Don't overcook: Overcooking can lead to a tough or rubbery jam. Stick to the one-minute boil time.
- Sterilize your jars: This crucial step prevents mold and ensures a longer shelf life.
Variations:
- Raspberry or Blackberry: Easily substitute other berries for a different flavor profile.
- Spicy Strawberry: Add a pinch of cayenne pepper for a kick.
- Citrus Burst: Add the zest of an orange or lime for extra zing.
Nutritional Information (per serving, approximate):
This will vary depending on serving size. A general estimate per tablespoon will be low in fat and high in natural sugars from the fruit. Always consult a nutrition calculator for personalized details using your specific ingredients and serving size.
This Mcp pectin strawberry jam recipe is a testament to the beauty of homemade cooking, providing a delicious and healthy treat with minimal effort. Enjoy the sweet reward of your labor!