Heritage Strawberry Jam Recipes

STRAWBERRY JAM

Steps:

• In a wide bowl, crush strawberries in batches until you have 4 cups of mashed berry. In a heavy bottomed saucepan, mix together the strawberries, sugar, and lemon juice. Stir over low heat until the sugar is dissolved. Increase heat to high, and bring the mixture to a full rolling boil. Boil, stirring often, until the mixture reaches 220 degrees F (105 degrees C). Transfer to hot sterile jars, leaving 1/4 to 1/2 inch headspace, and seal. Process in a water bath. If the jam is going to be eaten right away, don't bother with processing, and just refrigerate.

EASY STRAWBERRY JAM

Steps:

• Place the strawberries in a colander and rinse them under cold running water. Drain and hull the strawberries. Cut the larger berries in half or quarters and leave the small berries whole. Place the strawberries in a deep, heavy-bottomed pot such as heavy Dutch oven and toss them with the sugar and orange-flavored liqueur.
• Bring the berry mixture to a boil over medium heat, stirring often. Add the apple and blueberries and continue to keep the mixture at a rolling boil, stirring occasionally, until the jam reaches 220 degrees on a candy thermometer. This should take 25 to 35 minutes. Skim and discard any foam that rises to the top. Allow the mixture to cool to room temperature and then store covered in the refrigerator. It will keep refrigerated for at least 2 weeks. To keep the jam longer, pack and seal in canning jars according to the manufacturer's instructions.

HERITAGE STRAWBERRY JAM

Steps:

• Wash lemon well in soap and water
• hull and wash stawberries and put in large pot.
• put pot on medium - high heat.
• mash strawberries slightly with potato masher.
• add honey, lemon juice, butter and grated apple.
• after you have squeezed out all the lemon juice, cut a piece off about an inch wide or so and throw it in the pot.
• stir well and continue to mash stawberries while it boils.
• Keep at a rolling boil stirring often for 20- 40 minutes.
• The longer it boils the more it will thicken and get to the consistancy of jam.
• remember to stir.
• Skim off any foam with spoon ( I put this on a plate and ate -- yum :-)).
• After 20 minutes check to see if set with plate in freezer. ( see note following recipe).
• If not set continue to boil stirring frequently for 5 to 10 minutes and check to see if it's set again.
• Once it is set, pour into clean, sterilized jars and lids and process in large pot of boiling water for 15 minutes.
• Remember, the jars must be completely covered with boiling water to process correctly.
• Note: To test to see if the jam is set - place 3 - 4 little plates in the freezer when you begin making the jam. Then when you think it is ready, take a plate out and put about 1/2 teaspoon of jam on frozen plate. Run your finger through the middle, and angle plate - it should make a line through the jam and not run back together.