HOW TO MAKE NO-COOK FREEZER JAM
Steps:
- Measure exact amount of crushed strawberries into a large bowl. To crush the berries, I prefer to use a potato masher or rigid pastry blender. If using a food processor, pulse lightly to still have a nice amount of chunkiness, with small bits of fruit. Do not puree. Add exact amount of sugar to the crushed berries and stir to combine. Let sit for 10 minutes, stirring occasionally. Stir pectin and water in small saucepan. Bring to a boil over high heat, stirring constantly. Boil for 1 minute, stirring constantly. Remove saucepan from heat.Pour pectin mixture over berry/sugar mixture and stir for 3 minutes, or until sugar has completely dissolved. If a few sugar crystals remain, that's alright. Using a ladle, immediately fill containers, leaving 1/2 inch of space at the top. Clean any jam from jar rims with a wet paper towel. Cover jars with lids. Let stand at room temperature for 24 hours. To use immediately, store in refrigerator for up to 3 weeks. Otherwise store in the freezer for up to one year. Then simply thaw in refrigerator before using.Recipe adapted from SURE-JELL box instructions.
RASPBERRY JAM WITHOUT PECTIN
This is another 'lucky' situation when things turn for better. While making my raspberry jam, I totally forgot to add pectin. The result: exactly the same that if I did add some. Easier, simpler, and less risky than adding pectin to it.
Provided by Francine Lizotte Club Foody
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Jams and Jellies Recipes
Time 8h30m
Yield 56
Number Of Ingredients 3
Steps:
- Bring raspberries to a boil in a very large pot. Cook for 4 minutes. Add sugar and lemon juice; stir well. Bring back to a boil, stirring constantly. Cook for another 4 minutes.
- Remove pot from heat and pour jam into sterilized jars, leaving 1/4-inch of space at the top. Seal and transfer jars into a boiling water bath. Make sure jars are covered with at least 1 inch of water; let sit for 5 minutes. Lift jars and let them cool in a draft-free place without touching, 8 hours to overnight.
Nutrition Facts : Calories 59.7 calories, Carbohydrate 15.3 g, Fiber 0.6 g, Protein 0.1 g, Sugar 14.7 g
STRAWBERRY RASPBERRY JAM
This actually was a mistake on my part when I was going to make raspberry jam and found out that I didn't have enough raspberries to make it. I'm almost glad that I didn't though because then I wouldn't have made this great recipe.
Provided by MizEmerilLagasse
Categories Raspberries
Time 25m
Yield 6 12ounce jars
Number Of Ingredients 6
Steps:
- You will also need 6 (12 ounces) jelly or jam jars, boiled or washed in HOT soapy water, then rinsed in HOT water Smash the raspberries and strawberries and place them in a large sauce pot with the water.
- Bring to a simmer over medium-high heat then add the sugars.
- Turn heat to high and bring to a rolling boil, stirring often.
- Quickly stir in the pectin and let boil for 1 minute, stirring constantly.
- Remove from the heat and ladle into the jars to about 1/2-inch from the top.
- Place the lids on tight and turn the jars upside-down for 15 minutes then turn them right side up.
- The jam will last for about 6 months in a cool, dark pantry and about 1 year in the refrigerator.
NO-COOK STRAWBERRY JAM
Recipe is from Karo Sweet and simple recipe Cookbook 1992. Notes on No Cook Jams: Since no cook jams require no heat processing, they are more brightly colored, fruitier and fresher tasting than cooked fruit jams. Use firm, fully ripe, unblemished fruit. Chop quickly in small quantities using a blender, food processor or grinder. (to prevent some fruits like peaches, pears, and apricots from darkening, add lemon juice.) Corn syrup enhances fresh fruit flavor and blend easily. Freezer jams can be made with any fruit except fresh pineapple. Blueberries are best used as a secondary fruit in a combination.
Provided by Steve P.
Categories Dessert
Time 55m
Yield 4 pints
Number Of Ingredients 5
Steps:
- In a blender or food processor finely chop strawberries.
- Measure 3¼ cups.
- I a 4-quart bowl combine measured fruit and lemon juice.
- Slowly add pectin stirring vigorously.
- Set aside 30 minutes, stirring occasionally.
- Add corn syrup; stir until well combined.
- Gradually stir in sugar until dissolved.
- Ladle into ½ pint freezer jars or containers, leaving ½ inch head space; cover tightly.
- Refrigerate jams to be used in 2 to 3 weeks; freeze up to 1 year.
- •Peach or Nectarine Jam: Omit strawberries.
- Peel and pit about 2½ pounds ripe peaces or nectarines.
- Finely chop in blender or food processor.
- Measure 3¼ cups; continue as above.
- •Apricot Jam: Omit strawberries.
- Peel and pit about 3 pounds ripe apricots.
- Finely chop in blender or food processor.
- Measure 3¼ cups; continue as above.
- •Apricot raspberry jam: Omit strwaberries.
- Peel and pit 1½ pounds ripe apricots.
- Finely chop in blender or food processor.
- Measure 2 cups.
- Fully crush about 1 to 2 pints ripe raspberries.
- Measure 1½ cups.
- Combine with measured apricots; continue as above.
- •Sweet Cherry Jam: Omit strawberries.
- Pit about 2½ pounds ripe sweet cherries.
- Finely chop in blender or food processor.
- Measure 3¼ cups; continue as above.
STRAWBERRY JAM WITH JELL-O®
This fresh strawberry jam is made with JELL-O® and no added sugar for wholesome flavor that everyone can enjoy.
Provided by Bea Gassman
Categories Jams and Jellies
Time 20m
Yield 24
Number Of Ingredients 3
Steps:
- Crush strawberries in a large saucepan. Add water and gelatin, mixing well.
- Over medium heat bring mixture to boiling, stirring constantly. Reduce heat to low and simmer for 2 minutes.
- Pour into jars, allow to cool, and then cover. Can be stored in refrigerator for 1 week, or frozen for several weeks.
Nutrition Facts : Calories 16.6 calories, Carbohydrate 3.9 g, Fiber 0.2 g, Protein 0.4 g, Sodium 14.4 mg, Sugar 3.6 g
NO-COOK STRAWBERRY JAM
This sweet strawberry jam is soft set and incredibly easy to make
Provided by Good Food team
Categories Afternoon tea, Condiment
Time 15m
Yield Makes about 1.3kg/3lb (about 6 x 250ml/9fl oz pots)
Number Of Ingredients 4
Steps:
- Heat oven to 140C/fan 120C/gas 1. Tip the sugar into a shallow dish and warm in the oven for about 10 mins.
- Meanwhile, hull the strawberries and crush in a large bowl with a potato masher or fork. Stir in the warm sugar and leave for about 4 hrs, at room temperature, stirring occasionally, until the sugar has dissolved,
- Mix in the pectin, stirring well, then add 3 tbsp lemon juice. Ladle the fruit crush into 5-6 small clean freezerproof containers, or jars. Cover loosely with cling film and leave at room temperature for about 3 hrs then check to see if the mixture is setting. If it still appears quite runny, tip the pots back into the bowl and mix in another tbsp of lemon juice, then repeat the process with the pots. Leave for at least 24 hrs at room temperature, by which time the mixture should have reached a soft set. Cover tightly with lids and freeze until required. Freezes for up to 8 months - keep in the fridge after defrosting. The jam may go cloudy after freezing - but when thawed, just stir and it will go clear again.
Nutrition Facts : Calories 57 calories, Carbohydrate 15 grams carbohydrates, Sugar 14 grams sugar
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- Hull the strawberries and roughly dice. Put all of the ingredients in a small-medium saucepan and put on a medium heat. Stir as it heats to dissolve the sugar and break up the fruit a little as they soften. As it cooks, prepare your jar/jars - either warm in a low over a few minutes or submerge in boiling water to sterilize. Take care using tongs/gloves to handle as you remove.
- Bring the jam to a simmer, reduce the heat a little and simmer for approximately 15 minutes (or longer, as needed), stirring occasionally. It should become darker in color and thicker - when you stir a spoon through, it will take a bit longer to close in behind.
- Remove the pan from the heat, allow to cool a minute or two then skim off any foam. Transfer to your prepared clean jar(s) and put lid on while still hot. Leave to cool.
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