Best strawberry jam recipe. My mom swears that the MCP pectin is better than the SureJell kind. But SureJell bought MCP and they now don’t include the recipe anywhere and seem to be trying to phase it out. Here’s a copy of the recipe.
If you buy your strawberries from a stand you can sometimes ask for some to make jam and they’ll give you older/riper ones for cheaper.
Some things you might need
- Sieve/sifter filter lemon juice if you squeeze it
- Juicer to juice a lemon or two.
- Pot for mashing/mixing strawberries (and maybe putting on the stove)
- Knife for cutting strawberries
- Topper (little spoon for removing strawberry stems)
To prepare the strawberries:
- clean, top (remove stems) and any bits that don’t look right
- Quarter them
- Mash them pretty good. Depending on how much you mash will determine how big the bits are in the jam.
Quick & Easy Freezer Jam Directions
- Use dry measuring cup to measure exact amount of prepared fruit, or use liquid measuring cup to measure exact amount of prepared juice into large bowl. Stir in lemon juice if listed in recipe.
- Measure exact amount of sugar into large bowl with dry measuring cup.
- Stir in 1 pkg. MCP Premium Fruit Pectin into fruit. Mom says slowly! Mix thoroughly. Set aside 30 min. stirring every 5 min. to dissolve pectin thoroughly.
- Stir in sugar gradually. Stir constantly until sugar is completely dissolved and no longer grainy.
- Extra mom step: In order to ensure it’s not grainy you can slightly warm the jam. Not a lot! No warmer than a babies bottle was her directions ~90°. Don’t do too long, just enough to make sure it’s not grainy.
- Pour into prepared containers, leaving 1⁄2 inch space at top for expansion during freezing.
- Let stand at room temperature 24 hours or until set. Mom says just put in containers and put in freezer/fridge.
