Strawberry Preserves Bread Recipes

STRAWBERRY JAM BREAD

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease two 9x5-inch loaf pans.
• Combine flour, salt, cream of tartar, and baking soda in a bowl; set aside.
• Stir strawberry jam and buttermilk together; set aside.
• Combine sugar, butter, vanilla extract, and lemon juice in a large mixing bowl. Beat with an electric mixer until light and fluffy. Add eggs one at a time, beating well after each addition. Add dry ingredients alternately with strawberry jam mixture, mixing just until blended. Fold in walnuts.
• Divide batter evenly between the prepared pans.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 55 minutes. Cool for 15 minutes. Remove from pans onto cooling racks.

STRAWBERRY PRESERVES I

Steps:

• In a stockpot, combine the strawberries, sugar, vinegar and salt. Bring to a rolling boil, and cook stirring frequently for 15 to 20 minutes, or until the temperature of the mixture has reached 220 degrees F (105 degrees C).
• Transfer the mixture to hot sterile jars, leaving 1/2 inch headspace, and seal. Process jars for 10 minutes in a water bath. Refrigerate jam once the seal is broken.

STRAWBERRY PRESERVES

Steps:

• Put strawberries and lemon juice in a large saucepan. Cook, stirring occasionally, over low heat until juices are released, about 40 minutes. Stir in sugar.
• Bring to a boil over medium heat. Cook, stirring occasionally, until mixture registers 210 degrees on a candy thermometer, about 15 minutes. Let cool completely; skim foam from surface with a spoon.

STRAWBERRY PRESERVES BREAD

Steps:

• Preheat oven to 325 degrees.
• Grease two 9x5 loaf pans.
• Cream butter, sugar, salt, baking powder, baking soda and cream of tarter until light and fluffy.
• Add strawberry preserves, strawberry extract, eggs and sour cream, mixing well.
• Add chopped pecans and slowly add 3 cups flour, mixing well.
• Pour batter into loaf pans and bake for approximatley 1 hour and 10 minutes or until toothpick inserted into the middle comes out clean.

STRAWBERRY PRESERVES

Steps:

• Wash and hull strawberries. Combine strawberries and sugar in a large Dutch oven; stir well, and let mixture stand 3-4 hours.
• Slowly bring strawberry mixture to a boil, stirring occasionally, until sugar dissolves. Stir in lemon juice. Boil about 12 minutes or until berries are clear, stirring occasionally. Remove from heat, and skim off foam with metal spoon.
• Carefully remove fruit from syrup with a slotted spoon, and place in a shallow pan. Bring syrup to a boil; cook about 10 minutes or until syrup has thickened to desired consistency. Pour syrup over fruit. Cover loosely with paper towels, and let stand 12-24 hours in a cool place. Shake pan occasionally (do not stir) so berries will absorb syrup and remain plump. Skim off foam with metal spoon.
• Heat mixture in Dutch oven, and ladle hot preserves into hot jars, leaving 1/4 inch head space; wipe jar rims. Cover at once with metal lids and screw on bands. Process in boiling water bath 20 minutes.

STRAWBERRY PRESERVES

Steps:

• Cap and rinse berries, place in a large colander.
• Pour boiling water over berries and let drain 1 minute.
• Combine berries and 1 cup sugar in a dutch oven. Bring to a boil; boil 7 minutes, stirring frequently. Stir in remaining 1 1/2 cups sugar; boil an additional 7 minutes, stirring frequently.
• Pour strawberry mixture into a shallow 13x9-inch pan; skim off foam with a metal spoon.
• Let stand, uncovered, in a cool place 12 hours; shake pan occasionally so that berries will absorb syrup and remain plump and whole.
• Skim off foam with a metal spoon, pour preserves into sterilized jelly glasses, leaving 1/2 inch headspace.
• Cover with a 1/8 inch layer of paraffin. cover with lids.

STRAWBERRIES AND CREAM BREAD PUDDING

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Butter the bottom and sides of an 8 inch square baking dish with the melted butter.
• Toss bread with the chopped strawberries, and place into the prepared pan. Beat the eggs, milk, cream, strawberry preserves, sugar, and vanilla in a medium bowl until frothy. Pour over the bread and lightly press down with a spatula until the bread has absorbed the milk mixture.
• Bake in the preheated oven for 40 to 45 minutes, or until the top springs back when lightly tapped.

STRAWBERRY PRESERVES

Steps:

• Combine strawberries and sugar in heavy bottom pan.
• Cook over medium heat stirring constantly until sugar is completely dissolved. Add cornstarch.
• Increase heat to high, stirring every 30 seconds until the mixture becomes a rolling boil. Reduce heat to medium until the mixture ceases to boil stirring on occasion.
• Repeat step 3 until it becomes thicken as desired.

CHERRY STRAWBERRY PRESERVES FOR THE BREAD MACHINE (ABM)

Steps:

• Wash fruit.
• Remove stems fro strawberries and cut up into large chunks.
• Remove pits from cherries and cut cherries into halves.
• Crush fruit- now you should have about 2 cups of fruit total ( once crushed.).
• Place everything into the breadmaker - JAM CYCLE.
• When cycle is finished, pour immediately into glass container (covered) . and place into refridgerator. Note that the jam comes out runny but eith thicken up as it cools.
• Store in refridgerator.