Strawberry jam is a timeless favorite that brings a burst of sweet, fruity flavor to any breakfast table. Using MCP pectin in our recipe guarantees a perfect set every time, making it easier than ever to enjoy homemade jam with that classic, spreadable texture. MCP pectin, a type of low-methoxyl pectin, works wonders with less sugar and helps us create a jam that’s both delicious and healthier.
Our MCP pectin strawberry jam recipe lets the natural taste of fresh strawberries shine through while giving us control over sweetness and consistency. Whether you’re a seasoned jam maker or just starting out, this recipe is straightforward and reliable. Let’s dive in and make a batch of luscious strawberry jam that’s perfect for toast, desserts, or gift-giving.
Ingredients
To create the perfect MCP Pectin Strawberry Jam with a classic, spreadable texture, precise ingredient selection is essential. Below we break down each key component for our recipe.
Fresh Strawberries
We use fresh, ripe strawberries for the most vibrant flavor and natural sweetness. Opt for berries that are firm, juicy, and bright red to ensure the best jam consistency and taste.
- Quantity: 4 cups (approximately 2 pounds), hulled and cleaned
- Tip: Washing strawberries just before use preserves their flavor and texture.
MCP Pectin
The star ingredient, MCP (Low-Methoxyl) Pectin, allows us to reduce sugar without sacrificing the jam’s set or texture. It binds with calcium rather than sugar to gel the jam properly.
| Ingredient | Type | Measurement |
|---|---|---|
| MCP Pectin | Low-Methoxyl Pectin | 1.75 ounces (50 grams) |
Use this carefully measured amount to achieve the ideal gel and maintain the natural strawberry flavor.
Sugar
While MCP pectin requires less sugar than traditional pectin, sugar remains important to balance acidity and sweetness while aiding in preservation.
- Quantity: 1½ to 2 cups granulated sugar
- Adjust sweetness to taste but remember sugar impacts texture and shelf life.
Lemon Juice
Fresh lemon juice plays a crucial role by providing natural acidity to activate the pectin and brighten the jam’s flavor profile.
- Quantity: 2 tablespoons fresh lemon juice
- Avoid bottled lemon juice as fresh juice gives a cleaner, fresher taste.
By carefully selecting and measuring each ingredient, our MCP Pectin Strawberry Jam achieves a delightful balance of sweetness, flavor, and a perfect set every time.
Equipment Needed
To achieve the perfect MCP Pectin Strawberry Jam consistency and flavor, using the right equipment is essential. Below we detail the key tools we rely on to make our jam-making process smooth and successful.
Canning Jars and Lids
For preserving our strawberry jam safely and effectively, we use quart or half-pint canning jars made of heat-resistant glass. Each jar must be paired with new, two-piece canning lids—a flat metal lid with a sealing compound and a screw band—to ensure an airtight seal.
| Item | Purpose | Recommended Type |
|---|---|---|
| Canning Jars | Store and preserve jam | Heat-resistant glass jars (quart or half-pint) |
| Lids and Bands | Ensure airtight sealing | New two-piece metal lids and screw bands |
Large Pot
We need a large, heavy-bottomed pot to cook the strawberries with MCP pectin uniformly, preventing sticking or burning. A capacity of at least 6 to 8 quarts allows ample space for boiling the fruit-sugar mixture without overflow.
Wooden Spoon
A sturdy Wooden Spoon is our go-to utensil for stirring the jam mixture. Its solid handle and non-reactive nature ensure we can mix thoroughly without altering flavors or scratching the pot.
Ladle
To transfer the hot jam neatly into jars, we use a deep Ladle with a pouring spout or curved edge. This reduces mess and speeds up portioning while maintaining safety.
Candy Thermometer
Maintaining the correct temperature is crucial for setting jam properly. Our Candy Thermometer clips to the pot and provides a precise readout to monitor when the mixture reaches the appropriate gel point, typically around 220°F (104°C).
By assembling these essential tools, we create a seamless environment to bring out the best in our MCP Pectin Strawberry Jam Recipe.
Prep Work
Before we start cooking our MCP Pectin Strawberry Jam, careful preparation ensures a smooth process and optimal results. Let’s get our strawberries ready and sterilize our jars to preserve freshness and safety.
Preparing the Strawberries
We begin by selecting fresh, ripe strawberries that are firm, juicy, and bright red. Proper preparation of the strawberries helps the jam achieve the ideal texture and flavor.
- Rinse 4 cups of strawberries thoroughly under cold water.
- Remove the green hulls by cutting them off with a paring knife or by gently twisting.
- Depending on your preference for texture, either leave the strawberries halved or coarsely chopped for a chunkier jam.
Tip: Using fresh, perfectly ripe strawberries intensifies natural sweetness and aroma, reducing the need for excess sugar.
| Step | Details |
|---|---|
| Washing | Rinse under cold running water |
| Hulling | Remove green tops carefully |
| Cutting | Halve or chop coarsely as desired |
Sterilizing Jars and Lids
Proper sterilization is critical to keep our MCP Pectin Strawberry Jam safe for storage and long shelf life.
- Wash glass canning jars and two-piece metal lids with hot, soapy water. Rinse thoroughly.
- Place jars upright in a large pot and cover with water. Bring to a boil and boil for 10 minutes.
- Keep jars hot in hot water until ready to fill.
- Place metal lids in simmering water (not boiling) for 5 minutes to soften seals.
“Sterilization prevents contamination and ensures your jam remains fresh and flavorful for months.”
| Item | Sterilization Method | Time |
|---|---|---|
| Glass jars | Boil in water | 10 mins |
| Metal lids | Simmer in water (below boiling) | 5 mins |
With our strawberries prepped and jars sterilized, we set the stage for making perfectly textured, delicious, and safe MCP Pectin Strawberry Jam.
Making the Jam
Now that we have our fresh ingredients and sterilized jars ready, let’s dive into making the MCP Pectin Strawberry Jam. Following these steps will ensure a perfectly set jam with vibrant strawberry flavor and the ideal spreadable texture.
Combining Ingredients
We start by combining the core elements to create our jam base. In a large heavy-bottomed pot, place the 4 cups of hulled strawberries. Gently crush them with a potato masher or wooden spoon to release their natural juices while retaining some texture.
Next, sprinkle in the 1.75 ounces of MCP pectin evenly over the strawberries. This low-methoxyl pectin is the secret to a perfect gel without excess sugar.
Add the 2 tablespoons of fresh lemon juice to the mixture to activate the pectin and brighten the flavor profile.
Finally, gradually stir in 1½ to 2 cups of granulated sugar depending on your preferred sweetness level. Stir thoroughly to dissolve the sugar completely and combine all ingredients evenly.
Cooking the Mixture
Bring the pot to a boil over medium-high heat, stirring constantly to prevent scorching. Use a sturdy wooden spoon to keep the mixture moving and evenly heated.
Once the mixture reaches a full rolling boil—a boil that cannot be stirred down—maintain the boil for exactly 1 minute. This step ensures the pectin activates and the gel forms correctly.
During cooking, monitor the temperature with a candy thermometer. Aim for the mixture to reach approximately 220°F (104°C), the point at which jam sets perfectly.
After boiling, remove the pot from heat immediately to avoid overcooking, which can alter the jam’s color and texture.
Checking Jam Consistency
To confirm the jam has set properly, perform the wrinkle test:
- Place a small spoonful of hot jam on a chilled plate.
- Let it sit for 1-2 minutes.
- Push the edge with your finger—if the surface wrinkles and holds, the jam is ready.
- If it remains runny, return the jam to a boil for another minute and retest.
| Step | Temperature | Time | Result |
|---|---|---|---|
| Full rolling boil | 220°F | 1 minute | Activates pectin gel |
| Wrinkle test | N/A | 1-2 minutes | Confirms proper set |
Once the jam passes the wrinkle test, we ladle it into our sterilized jars, leaving 1/4 inch headspace for safe sealing. Seal the jars immediately with new metal lids to preserve freshness and ensure a long shelf life.
Canning and Storing
Proper Canning and Storing are essential to preserve the freshness and flavor of our MCP Pectin Strawberry Jam. Following the correct techniques ensures a safe, long-lasting product with that perfect homemade taste.
Filling the Jars
We begin by carefully filling our sterilized jars with hot jam. Use a ladle to transfer the jam into the jars, leaving about 1/4 inch of headspace at the top to allow for expansion during processing.
- Avoid overfilling to prevent jam from touching the jar rims, which can interfere with the sealing process.
- Remove air bubbles by sliding a non-metallic spatula or a bubble remover tool around the inside edge of the jar.
- Wipe the rims clean with a damp, lint-free cloth to ensure a tight seal.
| Step | Details |
|---|---|
| Headspace | 1/4 inch |
| Tool | Ladle and non-metallic spatula |
| Jar Rim Cleaning | Damp lint-free cloth |
Sealing the Jars
Once filled, we place the new two-piece metal lids on the jars. The lids consist of a flat sealing disc with a sealing compound and a screw band.
- Center the flat lid on the jar rim.
- Screw on the band just until it’s fingertip-tight — do not over-tighten as air needs to escape during processing.
- This ensures a proper vacuum forms during cooling, sealing the jar securely.
Cooling and Storing
After sealing, we cool the jars on a canning rack or a clean towel, avoiding direct contact with cold surfaces which could cause cracking.
- Let jars cool undisturbed for 12 to 24 hours.
- After cooling, check seals by pressing the center of each lid. A sealed lid will not flex up or down.
- Label and date each jar for easy tracking.
Store sealed jars in a cool, dark place away from direct sunlight and heat. Properly canned jam can last up to 1 year unopened.
| Action | Recommendation |
|---|---|
| Cooling Time | 12 to 24 hours |
| Seal Check | Lid center should not flex |
| Storage Conditions | Cool, dark, dry place |
| Estimated Shelf Life | Up to 1 year unopened |
Tips for Best Results
To create the perfect MCP Pectin Strawberry Jam, attention to detail is key. Following these tips will help us achieve a consistently delicious and beautifully set jam.
Choosing Strawberries
For the best flavor and texture, select fresh, ripe strawberries that are:
- Firm but not hard
- Deep bright red color
- Plump and juicy without bruises or mold
Avoid overripe or underripe berries as they can affect the jam’s natural sweetness and gel consistency. If possible, buy local strawberries at their peak season to maximize flavor and nutrient retention.
Adjusting Sweetness
Our recipe suggests 1½ to 2 cups of granulated sugar to balance the acidity and sweetness. Adjust according to personal preference or dietary needs, but remember:
| Sugar Amount | Resulting Jam Profile | Notes |
|---|---|---|
| 1½ cups | Less sweet, more tart | Highlights fresh strawberry flavor |
| 2 cups | Sweeter, classic jam taste | Better preservation; sweeter spread |
We recommend starting at the lower sugar to enjoy a healthier jam with the benefits of MCP pectin, which requires less sugar for setting than traditional pectins.
“Less sugar doesn’t mean less jam—MCP pectin ensures a perfect gel every time!”
Troubleshooting Jam Setting
If the jam does not set properly, consider the following remedies:
| Issue | Possible Cause | Solution |
|---|---|---|
| Jam too runny or loose | Insufficient boiling time | Boil for an extra 1-2 minutes at full rolling boil |
| Low MCP pectin measurement | Use the exact 1.75 ounces of MCP pectin | |
| Lemons juice omitted or reduced | Add 2 tbsp fresh lemon juice to activate pectin | |
| Jam too stiff or rubbery | Overcooked jam | Reduce boiling time by 30 seconds next time |
| Excessive sugar added | Decrease sugar amount; balance with pectin |
Always perform the wrinkle test on a chilled plate before canning:
- Place a small spoonful of jam on a cold plate.
- Let it cool for 1-2 minutes.
- Push the jam gently with your finger – it should wrinkle and hold shape.
If it lacks wrinkle or remains liquid, return the jam to boil and test again.
By carefully selecting strawberries, balancing sweetness, and monitoring the setting, we ensure a luscious, spreadable MCP Pectin Strawberry Jam every batch.
Conclusion
Making strawberry jam with MCP pectin is a rewarding experience that combines simplicity with delicious results. By using fresh strawberries and the right technique, we can create a healthier, perfectly set jam that highlights the fruit’s natural flavor.
This recipe not only suits beginners but also satisfies seasoned jam makers looking for a reliable method. With proper preparation and attention to detail, our homemade strawberry jam will be a versatile treat for breakfast, desserts, or thoughtful gifts.
Let’s enjoy the process and the sweet rewards of our kitchen efforts, knowing we’ve crafted something truly special.
Frequently Asked Questions
What is MCP pectin and why is it used in this strawberry jam recipe?
MCP pectin is a low-methoxyl pectin that helps achieve a perfect gel with less sugar. It preserves the natural flavor of fresh strawberries and produces a classic, spreadable jam texture.
How much sugar is needed for the MCP pectin strawberry jam?
The recipe calls for 1½ to 2 cups of granulated sugar, which balances the acidity and sweetness without overpowering the fruit flavor.
What type of strawberries should I use?
Use fresh, ripe, firm, juicy, and bright red strawberries for the best flavor and consistency in your jam.
What equipment is essential for making this jam?
You need heat-resistant glass canning jars, new two-piece metal lids, a large heavy-bottomed pot, a wooden spoon, a ladle, and a candy thermometer.
How do I sterilize jars and lids properly?
Boil glass jars for 10 minutes and simmer metal lids in hot water for 5 minutes to sterilize before filling with jam.
How do I know when the jam has set properly?
Perform the wrinkle test by placing a drop of jam on a cold plate; if it wrinkles when pushed, the jam is set.
Can I adjust the sugar amount in the recipe?
Yes, you can reduce sugar slightly to make a healthier jam, but be sure to maintain enough to balance acidity and help the pectin gel.
How should I store the finished jam?
Store properly sealed jars in a cool, dark place for up to one year unopened. Refrigerate after opening.
What should I do if my jam is too runny?
If jam is runny, cook it a little longer to reach a full rolling boil for one minute, ensuring the pectin activates fully.
Is this recipe suitable for beginners?
Yes, the recipe is simple and reliable, designed for both novice and experienced jam makers.