Mcp Peach Pineapple Freezer Jam Recipes

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MCP® PEACH-PINEAPPLE FREEZER JAM

What better to offset tangy pineapple than sweet, luscious peaches? And a jam combining those fruity flavors tastes just as good as it sounds!

Provided by My Food and Family

Categories     Home

Time P1DT30m

Yield About 7 (1-cup) containers or 112 servings, 1 Tbsp. each

Number Of Ingredients 6



MCP® Peach-Pineapple Freezer Jam image

Steps:

  • Rinse clean plastic containers and lids with boiling water. Dry thoroughly.
  • Peel and pit peaches. Finely chop or grind fruit. Measure exactly 2-1/4 cups prepared peaches into large bowl. Measure exactly 1 cup crushed pineapple with juice into bowl with peaches. Stir in lemon juice.
  • Stir pectin into prepared fruit mixture in bowl. Let stand 30 min., stirring every 5 min. Stir in corn syrup. Gradually add sugar, stirring until well blended after each addition. Stir an additional 3 min. or until sugar is completely dissolved and no longer grainy. (A few sugar crystals may remain.)
  • Fill all containers immediately to within 1/2 inch of tops. Wipe off top edges of containers; immediately cover with lids. Let stand at room temperature 24 hours. Jam is now ready to use. Store in refrigerator up to 3 weeks or freeze extra containers up to 1 year. Thaw in refrigerator before using.

Nutrition Facts : Calories 45, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 0 mg, Carbohydrate 12 g, Fiber 0 g, Sugar 10 g, Protein 0 g

2-1/4 cups prepared fruit (buy about 2 lb. fully ripe peaches)
1 can (8 oz.) crushed pineapple in juice, undrained
1/4 cup fresh lemon juice
1 box MCP Pectin
1 cup light corn syrup
4-1/2 cups sugar, measured into separate bowl

MCP® APRICOT-PINEAPPLE JAM

Fresh apricots, canned pineapple, lemon juice, sugar and fruit pectin are cooked briefly then processed in a canner for scrumptious homemade jam.

Provided by My Food and Family

Categories     Home

Time 3h

Yield About 9 (1-cup) jars or 144 servings, 1 Tbsp. each

Number Of Ingredients 6



MCP® Apricot-Pineapple Jam image

Steps:

  • Bring boiling-water canner, half full with water, to simmer. Wash jars and screw bands in hot soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain jars well before filling.
  • Chop finely or grind unpeeled and pitted apricots. Measure exactly 3 cups prepared fruit into 6- or 8-qt. saucepot. Add crushed pineapple and lemon juice.
  • Stir pectin into prepared fruit in saucepot. Add butter to reduce foaming. Bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly. Stir in sugar. Return to a full rolling boil and boil exactly 4 min., stirring constantly. Remove from heat. Skim off any foam with metal spoon.
  • Ladle immediately into prepared jars, filling to within 1/4 inch of tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. (Water must cover jars by 1 to 2 inches. Add boiling water if necessary.) Cover; bring water to gentle boil. Process 10 min. Remove jars and place upright on a towel to cool completely. After jars cool, check seals by pressing middles of lids with finger. (If lids spring back, lids are not sealed and refrigeration is necessary.)

Nutrition Facts : Calories 50, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 0 mg, Carbohydrate 12 g, Fiber 0 g, Sugar 12 g, Protein 0 g

3 cups prepared fruit (buy about 2 lb. fully ripe apricots)
1 can (20 oz.) crushed pineapple in juice, undrained
1/2 cup fresh lemon juice
1 box MCP Pectin
1/4 tsp. butter or margarine
8 cups sugar, measured into separate bowl

MCP PEACH FREEZER JAM

By storing this homemade jam in the freezer, you can enjoy the sweet flavor of peaches all year long. It's toast's new best friend.

Provided by My Food and Family

Categories     Home

Time P1DT30m

Yield about 7 (1-cup) containers or 112 servings, 1 Tbsp. each

Number Of Ingredients 4



MCP Peach Freezer Jam image

Steps:

  • Rinse clean plastic containers and lids with boiling water. Dry thoroughly.
  • Peel and pit peaches. Finely chop or grind peaches. Measure exactly 3-1/4 cups prepared fruit into large bowl. Add lemon juice; mix well.
  • Stir pectin into prepared fruit in bowl. Let stand 30 min., stirring every 5 min. Gradually add sugar, stirring after each addition until well blended. Stir additional 3 min. or until most of the sugar is dissolved and no longer grainy. (A few sugar crystals may remain.)
  • Fill all containers immediately to within 1/2 inch of tops. Wipe off top edges of containers; immediately cover with lids. Let stand at room temperature 24 hours. Jam is now ready to use. Store in refrigerator up to 3 weeks or freeze extra containers up to 1 year. If frozen, thaw in refrigerator before using.

Nutrition Facts : Calories 35, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 0 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

3-1/4 cups prepared fruit (buy about 3 lb. fully ripe peaches)
1/4 cup juice from 2 lemons
1 box MCP Pectin
4-1/2 cups sugar, measured into separate bowl

PEACH PINEAPPLE JAM

This is SO yummy! The nice touch of the maraschino cherries gives it a nice taste and makes the jam pretty as well. This looks wonderful in gift baskets!

Provided by QueenJellyBean

Categories     Fruit

Time 35m

Yield 7 half pint jars, 112 serving(s)

Number Of Ingredients 6



Peach Pineapple Jam image

Steps:

  • In a large kettle, combine peaches that have been washed, peeled, pitted and chopped with pineapple, lemon juice and cherries.
  • Add pectin and mix together.
  • Over medium high heat, bring to a boil stirring constantly.
  • Add the sugar all at once, mix well and return to a full rolling boil, adding 1/2 tsp butter if needed to reduce foaming.
  • When it reaches the full rolling boil, boil for 4 minutes.
  • Remove from heat and continue to stir for a couple minutes. If need be, skim foam off the top. Pour into hot jars.
  • If needed wipe edge of jars and then put lids and rings on. Get them as tight as you can by hand and turn upside down. Set timer for 5 minutes.
  • After 5 minutes, turn right side up and let sit in an area free from drafts until cooled.
  • If desired you can water process. Either way if the jar does not seal, put it in the fridge and use it first.

Nutrition Facts : Calories 42.9, Sodium 1.1, Carbohydrate 11.1, Fiber 0.1, Sugar 10.5, Protein 0.1

3 cups peaches, chopped fine (about 2.5 lbs)
1 cup crushed pineapple, drained
1/4 cup lemon juice
1/4 cup maraschino cherry, chopped
1 (2 ounce) package pectin (MCP brand)
5 1/2 cups sugar

MCP® PEACH JAM RECIPE

Enjoy this delicious peach jam recipe made with MCP® Pectin, lemon juice, sugar and, of course, fully ripe fresh peaches. This MCP® Peach Jam Recipe is great on toast, a sandwich, or just about anything.

Provided by My Food and Family

Categories     Home

Time 45m

Yield About 7 (1-cup) jars or 112 servings, 1 Tbsp. each

Number Of Ingredients 5



MCP® Peach Jam Recipe image

Steps:

  • Bring boiling-water canner, half full with water, to simmer. Wash jars and screw bands in hot soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain well before filling.
  • Peel and pit peaches. Finely chop or grind fruit. Measure exactly 4 cups prepared fruit into 6- or 8-qt. saucepot. Stir in lemon juice.
  • Stir pectin into prepared fruit in saucepot. Add butter to reduce foaming. Bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly. Stir in sugar. Return to full rolling boil and boil exactly 4 min., stirring constantly. Remove from heat. Skim off any foam with metal spoon.
  • Ladle immediately into prepared jars, filling to within 1/4 inch of tops. Wipe jar rims and threads. Cover with 2-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. (Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.) Cover; bring water to gentle boil. Process 10 min. Remove jars and place upright on towel to cool completely. After jars cool, check seals by pressing middle of lid with finger. (If lid springs back, lid is not sealed and refrigeration is necessary.)

Nutrition Facts : Calories 45, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 0 mg, Carbohydrate 12 g, Fiber 0 g, Sugar 11 g, Protein 0 g

4 cups prepared fruit (buy about 3 lb. fully ripe fresh peaches)
1/4 cup fresh lemon juice
1 box MCP Pectin
1/4 tsp. butter or margarine
6 cups sugar, measured into separate bowl

PINEAPPLE-PEACH JAM

I stumbled on this when I had an excess of pineapple and peaches. The resulting jam tasted a lot like duck sauce when warm, and it makes an excellent condiment to savory meals and accompanies chicken nicely. Cold, it's also a delicious jam. Creates about 8 to 10 half-pint jars, depending on the size of your peaches and pineapple.

Provided by Anne OBrien-Kakley

Categories     Side Dish     Sauces and Condiments Recipes     Canning and Preserving Recipes     Jams and Jellies Recipes

Time 1h

Yield 64

Number Of Ingredients 5



Pineapple-Peach Jam image

Steps:

  • Immerse 8 to 10 half-pint jars in simmering water until sauce is ready. Wash lids and rings in warm soapy water. Set aside.
  • Combine peaches and pineapple in a large pot. Cook and stir over medium heat until fruit juices are released, 6 to 10 minutes. Add lemon juice, stirring continuously. Add sugar and stir. Add pectin; cook and stir until slightly thickened, about 2 minutes.
  • Pack jam into hot, sterilized jars, filling to within 1/4 inch of the top. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any residue. Top with lids and screw on rings finger-tight.
  • Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 10 minutes.

Nutrition Facts : Calories 55.8 calories, Carbohydrate 14.6 g, Fiber 0.3 g, Protein 0.1 g, Sodium 0.7 mg, Sugar 14 g

8 overripe peaches, peeled and halved
1 ripe pineapple, peeled and cut into 1-inch pieces
2 lemons, juiced
7 tablespoons regular pectin
4 cups white sugar

MCP RASPBERRY-PEACH FREEZER JAM

Raspberries and peaches make an ideal combination of fruit in homemade jam. Spread the combo on your favorite breads and pastries for great flavor.

Provided by My Food and Family

Categories     Home

Time P1DT30m

Yield about 7 (1-cup) containers or 112 servings, 1 Tbsp. each

Number Of Ingredients 4



MCP Raspberry-Peach Freezer Jam image

Steps:

  • Rinse clean plastic containers and lids with boiling water. Dry thoroughly.
  • Crush raspberries thoroughly, one layer at a time. Press half the pulp through sieve to remove seeds, if desired. Measure exactly 1-1/4 cups prepared raspberries into large bowl. Peel and pit peaches. Finely chop or grind fruit. Measure exactly 2 cups prepared peaches into bowl with raspberries. Add lemon juice; mix well.
  • Stir pectin into prepared fruit in bowl. Let stand 30 min., stirring every 5 min. Gradually add sugar, stirring after each addition until well blended. Stir additional 3 min. or until most of the sugar is dissolved and no longer grainy. (A few sugar crystals may remain.)
  • Fill all containers immediately to within 1/2 inch of tops. Wipe off top edges of containers; immediately cover with lids. Let stand at room temperature 24 hours. Jam is now ready to use. Store in refrigerator up to 3 weeks or freeze extra containers up to 1 year. If frozen, thaw in refrigerator before using.

Nutrition Facts : Calories 35, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 0 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

3-1/4 cups prepared fruit (buy about 2 pt. fully ripe raspberries and 1-1/2 lb. fully ripe peaches)
1/4 cup juice from 2 lemons
1 box MCP Pectin
4-1/2 cups sugar, measured into separate bowl

MCP APRICOT-PINEAPPLE FREEZER JAM

Capture the flavor of tangy pineapple and sweet apricots in this apricot-pineapple freezer jam. Store MCP Apricot-Pineapple Freezer Jam in your freezer.

Provided by My Food and Family

Categories     Home

Time P1DT45m

Yield Makes about 7 (1-cup) containers or 112 servings, 1 Tbsp. each.

Number Of Ingredients 5



MCP Apricot-Pineapple Freezer Jam image

Steps:

  • Rinse clean plastic containers and lids with boiling water. Dry thoroughly.
  • Pit and finely chop unpeeled apricots. Measure exactly 1-3/4 cups prepared fruit into large bowl. Measure exactly 1-1/2 cups crushed pineapple with juice into bowl with apricots. Stir in lemon juice.
  • Stir pectin into prepared fruit in bowl. Let stand 30 min., stirring every 5 min. Stir in corn syrup. Gradually add sugar, stirring until well blended. Stir an additional 3 min. or until sugar is dissolved and no longer grainy. (A few sugar crystals may remain.)
  • Fill all containers immediately to within 1/2 inch of tops. Wipe off top edges of containers; immediately cover with lids. Let stand at room temperature 24 hours. Jam is now ready to use. Store in refrigerator up to 3 weeks or freeze extra containers up to 1 year. Thaw in refrigerator before using.

Nutrition Facts : Calories 45, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 0 mg, Carbohydrate 11 g, Fiber 0 g, Sugar 11 g, Protein 0 g

1-3/4 cups prepared fruit (buy about 2 lb. fully ripe apricots)
1/4 cup fresh lemon juice
1 box MCP Pectin
1 cup light corn syrup
4-1/2 cups sugar, measured into separate bowl

MCP® PINEAPPLE JAM

Want to make jam, but have no fresh fruit on hand? No problem! This luscious, sweet-tart jam calls for just a couple of cans of pineapple.

Provided by My Food and Family

Categories     Home

Time 3h45m

Yield About 6 (1-cup) jars or 96 servings, 1 Tbsp. each

Number Of Ingredients 5



MCP® Pineapple Jam image

Steps:

  • Bring boiling-water canner, half full with water, to simmer. Wash jars and screw bands in hot soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain jars well before filling.
  • Measure exactly 3-1/2 cups crushed pineapple in syrup into 6- or 8-qt. saucepot. Stir in lemon juice.
  • Stir pectin into prepared fruit in saucepot. Add butter to reduce foaming. Bring mixture to full rolling boil (boil that doesn't stop bubbling when stirred) on high heat, stirring constantly. Stir in sugar. Return to full rolling boil and boil 4 min., stirring constantly. Remove from heat. Skim off any foam with metal spoon.
  • Ladle immediately into prepared jars, filling to within 1/4 inch of tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. (Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.) Cover; bring water to gentle boil. Process 10 min. Remove jars and place upright on towel to cool completely. After jars cool, check seals by pressing middles of lids with finger. (If lids spring back, lids are not sealed and refrigeration is necessary.)

Nutrition Facts : Calories 50, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 0 mg, Carbohydrate 13 g, Fiber 0 g, Sugar 12 g, Protein 0 g

2 cans (20 oz. each) crushed pineapple in syrup, undrained
1/2 cup fresh lemon juice
1 box MCP Pectin
1/4 tsp. butter or margarine
5 cups sugar, measured into separate bowl

MCP FRESH STRAWBERRY FREEZER JAM

Make some fresh strawberry freezer jam with a couple of quarts of strawberries. MCP Fresh Strawberry Freezer Jam is a great gift idea for friends!

Provided by My Food and Family

Categories     Home

Time P1DT30m

Yield about 7 (1-cup) containers or 112 servings, 1 Tbsp. each

Number Of Ingredients 4



MCP Fresh Strawberry Freezer Jam image

Steps:

  • Rinse clean plastic containers and lids with boiling water. Dry thoroughly.
  • Crush strawberries thoroughly, one layer at a time. Measure exactly 3-1/4 cups prepared fruit into large bowl. Add lemon juice; mix well.
  • Stir pectin into prepared fruit in bowl. Let stand 30 min., stirring every 5 min. Gradually add sugar, stirring after each addition until well blended. Stir additional 3 min. or until most of the sugar is dissolved and no longer grainy. (A few sugar crystals may remain.)
  • Fill all containers immediately to within 1/2 inch of tops. Wipe off top edges of containers; immediately cover with lids. Let stand at room temperature 24 hours. Jam is now ready to use. Store in refrigerator up to 3 weeks or freeze extra containers up to 1 year. If frozen, thaw in refrigerator before using.

Nutrition Facts : Calories 35, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 0 mg, Carbohydrate 9 g, Fiber 0 g, Sugar 8 g, Protein 0 g

3-1/4 cups prepared fruit (buy about 2 qt. fully ripe strawberries)
1/4 cup fresh lemon juice
1 box MCP Pectin
4-1/2 cups sugar, measured into separate bowl

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