STRAWBERRY JAM
This is by far the easiest recipe I have found for strawberry jam without using a pectin. The jam is soft, spreadable and delicious.
Provided by Katharine
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Jams and Jellies Recipes
Time 40m
Yield 40
Number Of Ingredients 3
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.
Nutrition Facts : Calories 85 calories, Carbohydrate 21.9 g, Fat 0.1 g, Fiber 0.5 g, Protein 0.2 g, Sodium 0.2 mg, Sugar 21.1 g
REALLY EASY AND GOOD SUGAR-FREE STRAWBERRY JAM/SPREAD
Make and share this Really Easy and Good Sugar-Free Strawberry Jam/Spread recipe from Food.com.
Provided by Kittencalrecipezazz
Categories Spreads
Time 15m
Yield 3 cups (approx)
Number Of Ingredients 3
Steps:
- In a saucepan, crush strawberries.
- Add in water and gelatin powder; mix well.
- Bring to a boil over medium heat, stirring constantly.
- Reduce heat to low; simmer for 5 minutes Pour into jars; allow to cool before putting on the lids.
- Store in the refrigerator for 1 week, or in freezer for 1 month.
EASY STRAWBERRY JAM
Make and share this Easy Strawberry Jam recipe from Food.com.
Provided by MizzNezz
Categories Breakfast
Time 39m
Yield 2-3 pints
Number Of Ingredients 4
Steps:
- Thaw berries, purée in blender.
- Pour into large bowl.
- Add sugar, mix thoroughly.
- Let stand for 20 minutes.
- Stir occasionally.
- In small saucepan combine pectin and water.
- Bring to a boil, and boil for 1 minute.
- Stir constantly.
- Remove from heat.
- Stir pectin into berries, stir for 3 minutes.
- Pour into covered containers.
- Let sit on counter for 12 hours, then put in fridge or freezer.
Nutrition Facts : Calories 1463.4, Fat 0.5, Sodium 55.2, Carbohydrate 382.1, Fiber 7.5, Sugar 353.5, Protein 1.6
QUICK AND EASY STRAWBERRY JAM
This is an easy and tasty way to use up a freshly picked quarts of summer strawberries. It makes about seven half-pints, so there's enough to share. -Ball Brand and Kerr Brand home canning products
Provided by Taste of Home
Time 30m
Yield about 7 half-pints.
Number Of Ingredients 3
Steps:
- Crush strawberries and measure 4-1/2 cups berries into a large saucepan. Stir in pectin and bring to a rolling boil over high heat, stirring frequently. Add sugar and return to a rolling boil. Boil for 1 minute, stirring constantly. , Remove from heat and skim off foam. Carefully ladle hot mixture into hot half-pint jars, leaving 1/4-in. headspace. Remove air bubbles; wipe rims and adjust lids. Process for 10 minutes in a boiling-water canner.
Nutrition Facts :
EASY STRAWBERRY JAM
This is a very fresh-tasting jam and it retains it's jewel-like color. It's fast to make so when strawberries go on sale or when you have a glut in the garden, make several batches to get you through the winter!
Provided by Secret Agent
Categories Breakfast
Time 40m
Yield 8 half-pints, 128 serving(s)
Number Of Ingredients 6
Steps:
- Put your very clean half-pint jars and bands into a huge pot of boiling water.
- Put lids in hot but not boiling water.
- Start your water-bath canner and let it come to a rolling boil before you start the recipe.
- Crush the strawberries a layer at a time in a big pot (the recipe boils up) but don't pulverize them as they cook down easily. When the first layer is crushed add another layer and repeat until all of the berries are crushed.
- Add Fresh Fruit and Sure Jell and stir well. Add lemon juice and stir well.
- Bring to a boil over medium to medium high heat and add the sugar stirring constantly until it comes to a full boil. Boil for one minute, stirring all the while.
- Remove from the stove and set on a few thicknesses of bath towels.
- Drop in a teaspoon of butter to help cut the foam and skim if you need to.
- Ladle into hot jars and process in a fiercely boiling hot water bath for ten minutes. Turn off the heat and wait about 2 minutes and remove the jars to a rack set over a bath towel or on a double thickness of bath towels.
- Wait 24 hours, check seals, remove bands and wipe the jars and label them.
Nutrition Facts : Calories 47.1, Sodium 0.9, Carbohydrate 12.2, Fiber 0.2, Sugar 11.4, Protein 0.1
STRAWBERRY JAM
James Martin's step-by-step guide to making homemade preserve - the resulting jars are ideal for gift hampers
Provided by James Martin
Categories Afternoon tea, Condiment
Time 1h
Yield Makes 3-4 jars
Number Of Ingredients 4
Steps:
- Prepare the strawberries by wiping them with a piece of damp kitchen paper. (Wiping the strawberries rather than washing them ensures the fruit doesn't absorb lots of water - too much water and the jam won't set easily.) To hull the fruit, use a knife to cut a cone shape into the strawberry and remove the stem. Cut any large berries in half.
- Put the strawberries in a bowl and gently toss through the sugar. Leave uncovered at room temperature for 12 hrs or overnight. This process helps the sugar to dissolve, ensures the fruit doesn't disintegrate too much and helps to keep its vibrant colour.
- Before starting the jam, put 2 saucers in the freezer. Tip the strawberry mixture into a preserving pan with the lemon juice. Set over a low heat and cook very gently. If any sugar remains on the sides of the pan, dip a pastry brush in hot water and brush the sugar away.
- When you can no longer feel any grains of sugar remaining, turn up the heat to start bubbling the jam and bringing it to the boil. (The sugar must be completely dissolved before increasing the heat, otherwise it will be difficult for the jam to set, and it may contain crystallised lumps of sugar.)
- Boil hard for 5-10 mins until the jam has reached 105C on a preserving or digital thermometer, then turn off the heat. If you don't have a thermometer, spoon a little jam onto one of the cold saucers. Leave for 30 secs, then push with your finger; if the jam wrinkles and doesn't flood to fill the gap, it is ready. If not, turn the heat back on and boil for 2 mins more, then turn off the heat and do the wrinkle test again. Repeat until ready.
- Use a spoon to skim any scum that has risen to the surface and discard this. Do this only once at the end, rather than constantly during the boiling stage, to reduce wastage.
- Add a knob of butter, if you like, to the finished jam, and stir in to melt. This will help to dissolve any remaining scum that you haven't managed to spoon off the top. Leave the jam to settle for 15 mins - this will ensure that the fruit stays suspended in the mixture and doesn't all float to the top of the jam jar. Meanwhile, sterilise your jars.
- Ladle into warm jars, filling to just below the rim. Place a wax disc on top of the jam (this prevents mildew forming), then cover with a lid or a cellophane circle and elastic band. Pop on a label (include the date), plus a pretty fabric top, if you like. The jam can be stored for up to 1 year in a cool, dry place. Refrigerate after opening.
Nutrition Facts : Calories 35 calories, Carbohydrate 9 grams carbohydrates, Sugar 9 grams sugar
REALLY EASY STRAWBERRY JAM
Make and share this Really Easy Strawberry Jam recipe from Food.com.
Provided by grapefruit
Categories Low Protein
Time 30m
Yield 2 cups
Number Of Ingredients 3
Steps:
- Combine strawberries and sugar in a medium heavy based pan. allow to stand for 10 minutes
- Add lemon juice.
- Stir gently over low to medium heat until all the sugar dissolves.
- Bring slowly to the boil, reduce heat and simmer on low to medium heat for 35 minutes or until jam gels when tested.
- Remove jam from heat and allow bubbles to subside.
- Set aside for 2 minutes then ladle hot mixture into sterilized jars. seal immediately.
- Store in cool, dark place. Refrigerate after opening.
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