MCP Pectin Strawberry Freezer Jam Recipe Made Easy

There’s nothing quite like the taste of fresh strawberry jam, bursting with natural sweetness and vibrant color. If you’re looking for a simple, no-cook method to preserve the essence of ripe strawberries, MCP pectin strawberry freezer jam is the perfect solution.

Using MCP (Metamucil Citrus Pectin) ensures your jam sets beautifully without the need for boiling, preserving the fresh, fruity flavor and the bright red hue of the strawberries. This recipe is ideal for beginners and jam enthusiasts alike, providing a quick, reliable way to enjoy homemade jam all year round.

Whether you’re spreading it on morning toast, dolloping it over desserts, or gifting it to friends and family, this strawberry freezer jam recipe is a delightful treat. Plus, it requires minimal ingredients and equipment, making it accessible and budget-friendly.

Ready to dive into the sweet world of homemade jam? Let’s get started!

Why You’ll Love This Recipe

This MCP pectin strawberry freezer jam recipe is a game-changer for several reasons. First, it requires no cooking, which means you retain the fresh flavor and natural color of the strawberries.

The use of MCP pectin guarantees a smooth, gelled texture without the fuss of traditional boiling methods.

Additionally, freezer jam is incredibly versatile. You can make it in small batches, store it easily in your freezer, and enjoy it whenever you want without worrying about preservatives or additives.

It’s also perfect for those who want to avoid the stove in warmer months or prefer a quicker jam-making process.

Best of all, this recipe is a wonderful way to use up a bounty of fresh strawberries, turning them into a delicious spread that brightens up any meal or snack.

Ingredients

• 4 cups fresh strawberries, hulled and crushed (about 2 pounds)
• 1 package MCP pectin (Metamucil Citrus Pectin, approx. 1.75 oz)
• 5 cups granulated sugar
• 1/2 cup water
• 2 tablespoons lemon juice (freshly squeezed)

Equipment

• Large mixing bowl
• Measuring cups and spoons
• Potato masher or fork (for crushing strawberries)
• Wooden spoon or spatula
• Jam jars or freezer-safe containers
• Small saucepan (for dissolving pectin)
• Clean kitchen towels

Instructions

1. Prepare the strawberries: Rinse the strawberries under cold water. Remove the stems and crush the berries using a potato masher or fork until you reach your desired chunkiness. Place the crushed strawberries in a large mixing bowl.
2. Dissolve the MCP pectin: In a small saucepan, combine the 1/2 cup water and the MCP pectin. Bring to a gentle boil, stirring constantly until the pectin is fully dissolved, about 1-2 minutes. Remove from heat.
3. Mix sugar and pectin: Add the sugar to the hot pectin mixture and stir well until completely dissolved. This step is crucial for ensuring your jam sets properly.
4. Combine all ingredients: Pour the hot sugar-pectin syrup over the crushed strawberries. Add the lemon juice and stir continuously for about 3 minutes until the sugar crystals dissolve and the mixture thickens slightly.
5. Fill containers: Transfer the jam into clean jam jars or freezer-safe containers, leaving about 1/2 inch headspace at the top. Seal the containers tightly.
6. Cool and freeze: Let the jam cool to room temperature. Once cooled, place the containers in the freezer. The jam is ready to eat after 24 hours of freezing but can be stored for up to one year in the freezer.
7. Thaw before serving: When ready to use, thaw the jam in the refrigerator for several hours or overnight. Stir gently before serving for an even consistency.

Tips & Variations

For best results, use ripe, fragrant strawberries. If your strawberries are underripe or not very sweet, increase the lemon juice slightly to balance the flavor.

If you prefer a smoother jam, blend the crushed strawberries briefly with an immersion blender before mixing with the pectin syrup.

Try substituting half the strawberries with fresh raspberries or blueberries for a mixed berry freezer jam variation.

Remember, MCP pectin is different from regular pectin; it requires heating to activate, so do not skip the step of dissolving it in boiling water.

Nutrition Facts

Serving Suggestions

This luscious strawberry freezer jam is incredibly versatile. Spread it on warm toast or bagels for a classic breakfast treat.

It also makes a fantastic topping for vegan pancakes or waffles, adding a fruity twist.

Use it as a filling for cakes, cupcakes, or thumbprint cookies. You can even swirl it into yogurt or oatmeal for a burst of strawberry flavor.

For a creative dessert, layer it with coconut whipped cream and crushed nuts for a simple parfait.

Looking for more vegan-friendly recipes to pair with your jam? Check out our Baby Spinach Salad Recipe Vegan: Fresh & Easy Ideas or warm up with a comforting Vegan Potato Corn Chowder Recipe for Cozy Comfort Food.

Conclusion

Making your own MCP pectin strawberry freezer jam is a rewarding and straightforward way to capture the fresh essence of summer strawberries. With no cooking required beyond dissolving the pectin, this recipe is perfect for those who want to enjoy homemade jam without the fuss of traditional methods.

The vibrant flavor, smooth texture, and ease of preparation make it a kitchen favorite.

Whether you’re a jam-making novice or an experienced home cook, this recipe offers a reliable, delicious result every time. Plus, freezing the jam extends its shelf life, so you can enjoy the taste of fresh strawberries long after the season ends.

Give it a try and discover how simple and satisfying homemade freezer jam can be!

For more delightful recipes that complement your homemade jams, explore our Afghan Vegetarian Pulao Recipe Easy and Delicious Guide or discover creative plant-based meals in Vegan Recipes No Tofu: Delicious Plant-Based Meals.

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