Mcp Pectin Freezer Jam Recipe
A quick, no-cook freezer jam that locks in the fresh flavor and bright color of seasonal fruit. This recipe uses MCP (Modified Citrus Pectin) to thicken without boiling fruit, making it beginner-friendly and delicious.
Equipment
- Large mixing bowl
- Medium saucepan
- Potato masher or food processor
- Whisk or sturdy spoon
- Measuring cups & spoons
- Freezer-safe jars or containers
- Labels & marker
Ingredients
- 4 cups crushed fresh fruit strawberries, peaches, raspberries, etc.
- 1 box MCP Pectin Modified Citrus Pectin
- 1 ½ cups water
- 4 –6 cups granulated sugar adjust to taste
- Optional 2 tbsp lemon juice
- Optional Flavor boosters: ½ tsp vanilla, ¼ tsp cinnamon, or a pinch of nutmeg
Instructions
- Prepare Fruit: Wash, hull, and mash fruit (or pulse in a food processor). Measure exactly 4 cups.
- Mix with Sugar: Place fruit in a large bowl. Stir in 4–6 cups sugar. Let stand 10 minutes, stirring occasionally.
- Cook Pectin: In a saucepan, combine MCP pectin with 1 ½ cups water. Bring to a boil, stirring constantly. Boil 1 minute, then remove from heat.
- Combine Mixtures: Pour hot pectin into fruit-sugar mixture. Stir for 3–5 minutes until sugar dissolves.
- Jar the Jam: Ladle into clean freezer-safe containers, leaving ½ inch headspace. Seal tightly.
- Set & Store: Let jars stand at room temperature for 24 hours, then refrigerate for up to 3 weeks or freeze for up to 1 year.
Notes
Do not double the recipe—make small batches for best results.
Add lemon juice when working with low-acid fruits (like peaches or mangoes).
Stir thoroughly to prevent sugar crystals.
For softer jam, use less sugar or a sugar substitute (texture may vary).