CHERRY STRAWBERRY PRESERVES FOR THE BREAD MACHINE (ABM)
I usually buy lots of fruit and sometimes the fruit goes past its prime- or you can use the freshest fruit--These preserves come out amazing ! I have a 2 pound bread maker with a jam cycle- This recipe is not too sweet-- i like the preserves with plain greek yogurt !
Provided by petlover
Categories Low Protein
Time 55m
Yield 8 serving(s)
Number Of Ingredients 4
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.
Nutrition Facts : Calories 123, Fat 0.1, Sodium 0.3, Carbohydrate 31.6, Fiber 1.1, Sugar 29.8, Protein 0.5
CHERRY PRESERVES
Make this while the fruit is in season. The cherries are abundant, reasonably priced, and ripe with flavor. Use only cherries with no blemishes.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Yield Makes 4 half-pint jars
Number Of Ingredients 3
Steps:
- Place a round wire rack in the bottom of a large stockpot. The rack should fit as snugly as possible and should stand 1/2 to 1 inch above the bottom of the pot. Stand the four jars on the rack, and add the lids; it's not necessary to add the screw bands. Fill pot with enough water to cover jars by 1 to 2 inches; an additional 1 to 2 inches of space should remain below the rim of the pot so the water doesn't overflow. Bring water to a simmer (180 degrees) let lids and jars simmer 10 minutes or until you're ready to fill them. Place four small plates in the freezer.
- In a medium stockpot, combine the cherries, 1/4 cup sugar, and lemon juice; place over medium-high heat. Cook, stirring frequently, until the sugar has dissolved, 2 to 3 minutes. Stir in one-third of the remaining sugar, and cook, stirring, until it has dissolved, 1 to 2 minutes. Add the sugar in two more batches, stirring each batch until sugar has dissolved.
- Bring the mixture to a full boil, and cook, stirring frequently, 10 minutes. Place a candy thermometer in mixture, and cook, stirring frequently, until temperature registers 220 degrees. 30 to 40 minutes. While cooking, skim any foam that floats to the surface.
- With the temperature at 220 degrees, perform a gel test: Remove one of the plates from the freezer, and place a spoonful of the jam on it. Return the plate to freezer, and wait 1 minute. Remove plate from freezer, and gently nudge the edge of the jam with one finger. If the jam is ready, it will wrinkle slightly when pushed. If it is not ready, it will be too thin to wrinkle. If the jam does not wrinkle on the first attempt, cook 2 or 3 minutes more, and repeat the gel test.
- Once the jam has gelled properly, remove stockpot from heat. Using canning tongs, remove a jar from the simmering water, and empty the water back into the stockpot. Place the jar on a clean surface, and insert a canning funnel. Using a ladle, pour the jam through the funnel into the jar; fill to within 1/4 inch of the rim. Remove the funnel; wipe the rim with a clean damp towel. Using the tongs, lift a lid from the hot water; place lid, sealant side down, on the filled jar. Screw down the band, and tighten firmly, being careful not to force it. With the tongs, stand filled jar in simmering water. Repeat with the remaining jam and jars, making sure jars aren't touching sides of pot and are spaced 1 inch apart.
- Raise the heat to high, cover stockpot, and bring water to a boil. Process jars in boiling water for 10 minutes. Using tongs, transfer jars to a wire rack to cool completely. Store jam in a cool, dark place up to 1 year.
STRAWBERRY PRESERVES
I remember grandma making jelly and preserves, hers were the very best, she never used pectin and the flavor was wonderful. I haven't tried this yet myself, but I plan to soon. I hope to make some with Splenda. I will post my notes when done.
Provided by Melaine
Categories Strawberry
Time 12h15m
Yield 2 1/2 cups
Number Of Ingredients 2
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.
Nutrition Facts : Calories 774, Sodium 2, Carbohydrate 200, Sugar 199.6
STRAWBERRY PRESERVES I
This is just an old fashioned recipe for strawberry preserves. This recipe leaves the berries whole for a rich chunky jam.
Provided by Stephanie
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Jams and Jellies Recipes
Time 35m
Yield 40
Number Of Ingredients 4
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.
Nutrition Facts : Calories 104 calories, Carbohydrate 26.7 g, Fat 0.1 g, Fiber 0.5 g, Protein 0.2 g, Sodium 0.2 mg, Sugar 26.1 g
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