MCPÂ® Chokecherry Jam

Name: MCPÂ® Chokecherry Jam
Prep time: 3 h
Cook time: 3 h
Total time: 3 h
Yield: 112
Cuisine: Global
Ingredients: 0 teaspoons butter or margarine; 710 milliliters prepared fruit (buy about 3 lb. fully ripe chokecherries); 118 milliliters fresh lemon juice; 1 box MCP Pectin; 1 liters sugar, measured into separate bowl; 237 milliliters water

MCPÂ® Chokecherry Jam might be just the condiment you are searching for. This recipe serves 112. Watching your figure? This gluten free, fodmap friendly, and vegetarian recipe has 47 calories, 0g of protein, and 0g of fat per serving. This recipe covers 0% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes approximately 3 hours. A mixture of sugar, mcp pectin, water, and a handful of other ingredients are all it takes to make this recipe so yummy.

Instructions

Bring boiling-water canner, half full with water, to simmer. Wash jars and screw bands in hot soapy water; rinse with warm water.

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Water

Pour boiling water over flat lids in saucepan off the heat.

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Water

Equipment you will use

Sauce Pan

Let stand in hot water until ready to use.

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Water

Drain jars well before filling.

Crush chokecherries thoroughly, one layer at a time.

Place chokecherries and water in medium saucepan. Bring to boil. Reduce heat to low; cover and simmer 20 min. or until tender. Press through a sieve. Measure exactly 3-1/2 cups prepared fruit into 6- or 8-qt. saucepot. Stir in lemon juice.

Ingredients you will need

Lemon Juice

Fruit

Water

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Sauce Pan

Pot

Sieve

Stir pectin into fruit in saucepot.

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Pectin

Fruit

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Pot

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.

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Butter

Sugar

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.

Equipment you will use

Ladle

Place jars on elevated rack in canner. Lower rack into canner. (Water must cover jars by 1 to 2 inches.

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Water

Add boiling water, if necessary.) Cover; bring water to gentle boil. Process 10 min.

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Water

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.)