SUPER EASY MICROWAVE STRAWBERRY JAM
This quick and easy recipe makes a small batch of jam that is not too sweet with fantastically bright berry flavor. When I couldn't find the original recipe from 20+ years ago, I created this simple one with just 2 ingredients. Mixture is very hot, so use care when stirring. Refrigerate leftovers if there are any! Tastes great on toast and English muffins or spoon while warm over ice cream. Blueberries can also be used in place of strawberries.
Provided by LAURELJ
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Jams and Jellies Recipes
Time 50m
Yield 8
Number Of Ingredients 2
Steps:
- Place strawberries in a large microwave-safe bowl; add sugar and stir until evenly coated.
- Heat strawberries in microwave for 2 minutes; gently stir and continue cooking in microwave, stirring every 2 minutes, until thick and glossy, 6 to 10 minutes. Refrigerate jam until chilled, at least 30 minutes.
Nutrition Facts : Calories 37.5 calories, Carbohydrate 9.4 g, Fat 0.1 g, Fiber 0.8 g, Protein 0.3 g, Sodium 0.4 mg, Sugar 8.3 g
FRESH STRAWBERRY JAM
Provided by Ina Garten
Time 30m
Yield 2 pints
Number Of Ingredients 3
Steps:
- Combine the sugar, lemon zest, and lemon juice in a small saucepan and cook over very low heat for 10 minutes, until the sugar is dissolved. Add the strawberries and continue to cook over very low heat for 20 minutes, until the strawberries release some of their juices and the mixture boils slowly. Cook until a small amount of the juice gels on a very cold plate. (I keep one in the freezer.) Pour carefully into 2 pint canning jars and either seal or keep refrigerated. Use immediately, or follow proper canning guidelines below.
- Sterilizing Tips:
- Jars should be made from glass and free of any chips or cracks. Preserving or canning jars are topped with a glass, plastic, or metal lid, which has a rubber seal. Two piece lids are best for canning, as they vacuum seal when processed.
- To sterilize jars, before filling with jams, pickles, or preserves, wash jars and lids with hot, soapy water. Rinse well and arrange jars and lids open sides up, without touching, on a tray. Leave in a preheated 175 degree F oven for 25 minutes. Or, boil the jars and lids in a large saucepan, covered with water, for 15 minutes.
- Use tongs when handling the hot sterilized jars, to move them from either boiling water or the oven. Be sure the tongs are sterilized too, by dipping the ends in boiling water for a few minutes.
- As a rule, hot preserves go into hot jars and cold preserves go into cold jars. All items used in the process of making jams, jellies, and preserves must be clean. This includes any towels used, and especially your hands.
- After the jars are sterilized, you can preserve the food. It is important to follow any canning and processing instructions included in the recipe and refer to USDA guidelines about the sterilization of canned products.
STRAWBERRY REFRIGERATOR JAM
Keep cardamom pods and vanilla beans on hand so that you can make this jam throughout berry season. Simply simmered for 20 minutes, it works best made in small batches like this. Serve it warm over toast or vanilla ice cream, and keep any leftovers in the fridge. And if you have some on hand... stir in a handful of raspberries with the strawberries.
Provided by Food Network Kitchen
Time 40m
Yield 1 1/2 cups
Number Of Ingredients 5
Steps:
- Put the vanilla seeds and pod in a heavy, nonreactive skillet. Add the sugar, orange juice and cardamom pods and cook over medium heat, stirring occasionally, until the sugar dissolves, about 5 minutes.
- Add the strawberries to the skillet and stir once to coat. Simmer, stirring occasionally, until the mixture is thick and jam-like, 20 to 25 minutes. (The longer the mixture cooks, the thicker the jam will be after it cools.) Remove from the heat and let cool before using. Discard the cardamom and vanilla pods before serving. (The jam will keep refrigerated for 2 weeks.)
FRESH STRAWBERRY JAM
Here's my preferred method for making strawberry jam. It uses a lot less sugar than many other recipes, and I use homemade pectin puree. It's amazingly delicious.
Provided by Chef John
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Jams and Jellies Recipes
Time 2h25m
Yield 24
Number Of Ingredients 7
Steps:
- Place chopped apples, lemon, and water in a saucepan. Bring to a boil over high heat; reduce heat to medium. Cover and cook, stirring occasionally, until fruit is very soft and collapsed, about 30 minutes. Remove from heat. Strain through a fine sieve into a bowl to separate the liquid from the pulp and seeds. Press with the back of a wooden spoon or spatula to extract as much liquid as possible. Discard pulp and seeds. You should have about 1 1/2 cups pectin puree. A bit more or less will work fine.
- Place hulled strawberries in the bowl of a food processor. Pulse until berries are pureed, about 1 minute. Transfer to a saucepan. Add strained pectin puree to strawberries. Stir in 1 cup sugar. Bring mixture to a simmer over medium-high heat. Reduce heat to medium; simmer for about 15 minutes. Skim off foam. Adjust heat, if necessary, to ensure mixture is always simmering without boiling over. Stir in remaining 1 1/4 cup sugar.
- Cook, stirring often, until mixture reaches 220 degrees F (105 degrees C), 50 to 60 minutes. Remove from heat. Whisk in lemon juice.
- Ladle into sterilized canning jars while still hot. Allow to cool to room temperature uncovered. Cover and refrigerate 1 or 2 days before serving to allow sugar and pectin to thicken up the jam.
Nutrition Facts : Calories 100.7 calories, Carbohydrate 26 g, Fat 0.2 g, Fiber 1.8 g, Protein 0.5 g, Sodium 1.2 mg, Sugar 23.3 g
FREEZER STRAWBERRY JAM
Here is a basic strawberry jam recipe; no-cook. Once you try this and see how easy it is, you'll never buy commercial strawberry jam again!
Provided by Lennie
Categories Strawberry
Time P1DT3m
Yield 5 cups
Number Of Ingredients 4
Steps:
- You will need clean plastic containers and lids; rinse them thoroughly with boiling water and make sure they are completely dry.
- Rinse strawberries gently with clean water, pat dry, then stem and crush them thoroughly, one layer at a time.
- Measure exactly 2 cups crushed berries into a large bowl; stir in sugar.
- Let stand for 10 minutes, stirring occasionally.
- Mix water and pectin in small saucepan; bring to boil on high heat, stirring constantly.
- Continue boiling and stirring 1 minute.
- Remove from heat and add to fruit mixture; stir constantly for three minutes or until sugar is dissolved and no longer grainy; a few sugar crystals may remain and that's okay.
- Fill prepared containers immediately to within 1/2 inch of tops.
- Wipe off top edges and immediately cover with lids.
- Let stand at room temperature 24 hours.
- Your jam is now ready to use, and can be stored in the fridge for up to three weeks or frozen for up to one year.
- Thaw frozen jam in the fridge before using.
SMALL BATCH FRESH STRAWBERRY JAM
This is a quickly prepared jam that calls for smaller amounts of fruit and sugar. Cooking it in a wide pan speeds up the gelling process so no pectin is needed. The jam has a soft set, a bright color and a full fruit flavor. Perfect for spooning over toast but it may not be stiff enough for a peanut butter sandwich. This came from a newspaper article. This uses only 3 cups of sliced strawberries which is about 1 1/2 pints or 4 cups of whole berries.
Provided by mary winecoff
Categories Low Protein
Time 15m
Yield 1 1/2 cups
Number Of Ingredients 3
Steps:
- In a 10 or 12 inch wide skillet bring fruit, sugar and lemon juice to boil over medium high heat, stirring occasionally. Reduce heat to medium and cook, stirring constantly and skimming foam as necessary. Cook about 8 to 10 minutes, until mixture begin to look syrupy and thicken slightly.
- Cool jam to room temperature before serving. Refrigerate.
Nutrition Facts : Calories 612.5, Fat 0.9, SaturatedFat 0.1, Sodium 4.4, Carbohydrate 156.8, Fiber 5.8, Sugar 147.7, Protein 2
MICROWAVE STRAWBERRY JAM
Make and share this Microwave Strawberry Jam recipe from Food.com.
Provided by Midge_
Categories Strawberry
Time 40m
Yield 2 cups
Number Of Ingredients 3
Steps:
- Combine all ingredients in a medium microwave-proof bowl. Stir well and stand 5 minutes for juices to start to run from strawberries.
- Microwave, uncovered on medium heat (50 percent) for 4 minutes, stirring half way through cooking time to dissolve sugar. Make sure all the sugar crystals are dissolved at this stage. You may need to brush side of bowl with a water dipped brush.
- Once sugar is dissolved, cook jam on high (100 percent) uncovered for 20 minutes, stirring after every 2 minutes or until jam reaches setting consistency.
- To test whether the jam has reached setting point, drop a small spoonful onto a cold saucer and cool to room temperature before testing. The jam should wrinkle slightly when you push it with your finger. At this point the jam can be transferred to warm sterilised jars and left to cool before sealing tightly.
Nutrition Facts : Calories 857.4, Fat 0.8, Sodium 4.7, Carbohydrate 220.2, Fiber 5, Sugar 212.2, Protein 1.7
FRESH STRAWBERRY MICROWAVE JAM
Make and share this Fresh Strawberry Microwave Jam recipe from Food.com.
Provided by CURLEYBERLEY
Categories Microwave
Time 1h
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Mash strawberries in a 3 quart glass dish; stir in pectin. Microwave on high 4-6 minutes, or until mixture boils.
- Stir in sugar and lemon juice. Microwave on high 7-9 minutes, stirring every 2 minutes, or until mixture comes to a full boil for 1 minute.
- Ladle into jars. Adjust caps. Store in refrigerator or freezer.
Nutrition Facts : Calories 314.2, Fat 0.2, Sodium 0.8, Carbohydrate 80.8, Fiber 1.5, Sugar 78.4, Protein 0.5
MICROWAVE STRAWBERRY JAM
Make and share this Microwave Strawberry Jam recipe from Food.com.
Provided by Lennie
Categories Strawberry
Time 47m
Yield 5 cups
Number Of Ingredients 5
Steps:
- Measure whole berries, sugar and lemon juice into a 16-cup microwave-safe bowl.
- Stir well.
- Let stand for 10 minutes.
- Microwave, uncovered, on High for about 12 minutes, until mixture comes to a full roiling boil and boils for one minute.
- Stir well 3 times during cooking.
- Immediately stir in pectin and Amaretto liqueur.
- Skim off foam with a metal spoon.
- Continue stirring often and skimming off foam for 10 minutes.
- Pour into sterilized jars and seal.
Nutrition Facts : Calories 672.9, Fat 0.5, Sodium 1.7, Carbohydrate 173.2, Fiber 3.2, Sugar 167.5, Protein 1.1
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MICROWAVE STRAWBERRY JAM - LOW SUGAR (NO PECTIN) 15M
From veenaazmanov.com
Ratings 8Calories 92 per servingCategory Breakfast, Snack
- Check the strawberries and remove any bad, discolored, or bruised ones. Give them a quick wash, drain in a colander. Pro tip - You can use soft strawberries but discolored and bruised will ruin the jam. Also, don't soak the fruit in water for too long as they do soak up moisture.
- Hull the strawberries and give them a rough chop.Pro tip - Hulling strawberries simply means removing the stalk and white tough part below the stalk in the center of the strawberries.
- In a microwave-safe bowl, add the strawberries, sugar, and lemon juice. Microwave on high for 3 minutes. Pro tip - Use a microwave-safe bowl or measuring cup at least 4 times larger than the ingredients because the sugar mixture will rise high when cooking.
- Remove from the microwave, stir well, then use a vegetable masher and mash the strawberries. Pro tip - This will give a smoother consistency of jam as well as break down the fruit pectin.
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- Put Fresh Strawberry (500 gram) into a big microwave safe bowl. Add in Granulated Sugar (1 1/2 cup) and Lemon (1/3 cup). Stir them around. Put the uncovered bowl into the microwave for four minutes on high setting.
- Take the bowl out and give it a stir. Put it back for another fifteen minutes. In the meanwhile put a small plate into the freezer to chill. You are going to use that to test if the jam is ready to go into the bottle.
- Take out the bowl carefully and give it a good stir. Put a small amount on the chilled plate, and put it back into the thre freezer for two to three minutes.
- Run your finger through the sample on the plate. If the jam is still too runny, cook for a few more minutes, then test again.
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