STRAWBERRY-KIWI JAM
Preserve the fresh flavors of summer with this Strawberry-Kiwi Jam recipe. Try the berry and kiwi fruit jam slathered on toast, a bagel, or a biscuit for a sweet snack.
Provided by BHG Test Kitchen
Time 38m
Number Of Ingredients 9
Steps:
- In a medium bowl slightly mash strawberries. In a Dutch oven combine strawberries, kiwifruit, pectin, crystallized ginger, butter, lemon juice, orange peel, and salt. Heat on medium-high, stirring constantly, until mixture comes to a full rolling boil.
- Add sugar. Return to boiling; boil 1 minute, stirring constantly. Remove from heat; skim off foam with a metal spoon.
- Ladle jam into hot, sterilized half-pint canning jars, leaving 1/4-inch headspace. Wipe rims of jars; adjust lids. Process in a boiling-water canner for 5 minutes (start timing when water returns to boiling). Remove jars; cool on racks. Makes about 6 half-pint jars.
Nutrition Facts : Calories 45 kcal, Carbohydrate 11 g, Sodium 3 mg, Sugar 11 g, UnsaturatedFat 0 g
CLASSIC STRAWBERRY JAM
This is a classic Canadian recipe. Simple and delicious. It's not thick, like pectin-based jams, but I think it's truer to the fruit and more delicious. Try it with Recipe #62942 - perfect pairing. ETA: Many people have asked me why this recipe contains butter. The butter prevents the jam from foaming while you're cooking it - the foam is unattractive and spoils the appearance of the jam. Adding a little butter eliminates this problem.
Provided by evelynathens
Categories Strawberry
Time 40m
Yield 6 pint jars (approximately)
Number Of Ingredients 4
Steps:
- In a large saucepan, bring strawberries up to a simmer over medium-low heat, mashing roughly with a potato masher or flat spoon.
- Add sugar and lemon juice, stir, and bring up to a simmer for 2 minutes.
- Add butter and bring to a vigorous boil, stirring often, and cook for 10 to 20 minutes, periodically measuring the viscosity of the jam by dabbing a spoonful onto a plate and tipping the plate.
- Once the jam slows its drip down the plate (it should no longer run like a syrup), remove from heat and skim off foam.
- Fill jars that have been washed, rinsed, dried and boiled in a pot of water for 3 minutes to 1/4 inch from the top.
- Fasten lids securely and boil jars in a vat of water (be sure jars are completely submerged) for 15 minutes.
- Remove jars with tongs and let cool upright.
- Check for secure seals on jars (lid should not spring when touched) and store in a cool place away from light for up to a year.
- Any jars that do not achieve a proper seal should be refrigerated.
Nutrition Facts : Calories 591.6, Fat 0.7, Sodium 3.7, Carbohydrate 151.7, Fiber 4.6, Sugar 144.5, Protein 1.6
RHUBARB JAM
This sweet-tart jam is great on scones and toast and mixed into oatmeal. Try it on our Strawberry Layer Cake.
Provided by Martha Stewart
Categories Entertaining Seasonal Summer Entertaining Summer Recipes
Time P1D
Yield Makes 3 cups
Number Of Ingredients 4
Steps:
- Bring rhubarb, sugar, and 1/4 teaspoon salt to a boil in a large pot, stirring often. Cook, stirring often, until bubbles slow, foam subsides, fruit rises to the top, and jam sticks to a wooden or metal spoon when lifted from mixture, about 10 minutes. Stir in lemon juice to taste. Let cool for 1 hour. Refrigerate overnight.
QUICK STRAWBERRY JAM
Making your own strawberry jam is as easy as one-two-three. The only ingredients you need to make this recipe are whole, hulled strawberries, sugar, and lemon juice. For a quick breakfast or snack, toast slices of country-style bread and top with ricotta cheese and a dollop of jam.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Yield Makes 1 3/4 cups
Number Of Ingredients 3
Steps:
- In a food processor, process strawberries until coarsely chopped. Transfer to a large skillet and stir in sugar and lemon juice. Cook over medium-high, stirring frequently, until jam is thickened and bubbles completely cover surface, 9 to 10 minutes. Transfer jam to a jar and let cool to room temperature. (To store, seal jar and refrigerate, up to 10 days).
Nutrition Facts : Calories 24 g
MARTHA'S STRAWBERRY JAM
Martha grows many different varieties of strawberry at the farm and loves making jam with them. This delicious recipe is adapted from her friend Christine Ferber's book "Mes Confitures." For canning directions, see How to Can and Make Jam.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Time P2DT30m
Yield Makes about 2 pints (4 to 5 cups)
Number Of Ingredients 3
Steps:
- In a glass bowl, stir together berries, sugar, and lemon juice. Refrigerate overnight. Transfer to a large, heavy pot and bring to a simmer, stirring until sugar has dissolved. Return to bowl, cover, and refrigerate overnight. Strain syrup into a large, heavy stockpot; reserve berries. Bring syrup to a boil, then cook until a thermometer registers 221 degrees. Add berries; boil 5 minutes more, skimming foam as needed. Pour into hot sterilized jelly jars. Let cool completely, cover, and refrigerate up to 2 weeks, or freeze up to 6 months.
STRAWBERRY JAM
Use slightly underripe strawberries for best results. To extend the jam's shelf life, process in canning jars according to manufacturer's instructions.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Yield Makes 48 ounces
Number Of Ingredients 2
Steps:
- Put a small plate in the freezer. Place berries in a nonreactive 10-quart stockpot set over medium-high heat. Using a wooden spoon, mix in 1/4 cup sugar with berries. Cook, stirring, until berries are juicy, 5 to 6 minutes. Stir in a third of remaining sugar until dissolved. Repeat until all the sugar has been added and dissolved, about 7 minutes total.
- Bring mixture to a full boil; cook, stirring, 10 minutes. Continue boiling; use a stainless-steel spoon to remove foam from surface. Boil until most of the liquid is absorbed, mixture thickens, and temperature registers 220 degrees on a candy thermometer, about 30 minutes.
- Perform a gel test: Place a spoonful of jam on chilled plate, and return to freezer. Wait 1 to 2 minutes; remove plate from freezer, and gently press jam with fingertip; it should wrinkle slightly.
- After jam passes the gel test, remove from heat. Pour warm jam into jars; seal, label, and refrigerate up to 4 months.
STRAWBERRY JAM
Make and share this Strawberry Jam recipe from Food.com.
Provided by josh mcintosh
Categories Strawberry
Time 45m
Yield 2-5 serving(s)
Number Of Ingredients 3
Steps:
- Chop strawberries into around 1cm bits.
- Put strawberries in a pot and stir for at least 10 minutes.
- Next add ALL sugar and lemon juice and stir for around 2 minutes, and then leave it to boil for around 15 minutes.
- After that it should generally be ready, pour into a jar or anything, really and leave the lid off to cool the jam, at this time it will be very hot.
- Leave the jam to cool for at least 15-30 minutes and then it will be ready.
- (NOTE: This is not a thick jam. It should still have chunks of strawberries in it).
Nutrition Facts : Calories 1626.3, Fat 0.3, Sodium 8.3, Carbohydrate 421.1, Fiber 4.1, Sugar 409.2, Protein 1
RASPBERRY JAM
In just under an hour and with only three ingredients, you can make a batch of raspberry jam that's bursting with flavor and color. We found that macerating the berries prior to cooking helps release more of their natural fruit pectin, eliminating the need for any additional thickener. Serve the jam on toast, as part of a cheese board or over yogurt or even ice cream.
Provided by Food Network Kitchen
Categories condiment
Time 40m
Yield 2 1/2 cups
Number Of Ingredients 3
Steps:
- Toss the raspberries, sugar and lemon zest and juice in a medium saucepan to combine, then mash slightly to release some of the berry juice. Set aside for 10 minutes to allow the raspberries to macerate and the sugar to dissolve. Meanwhile, place a small plate in the freezer to chill; this will be used to test the doneness of the jam.
- Place the saucepan over medium-high heat. Bring the mixture to a boil and then reduce the heat to medium, stirring frequently. Continue to cook until the jam becomes thick and syrupy, about 25 minutes. To test doneness, place a small amount of the jam onto the chilled plate and freeze for 2 minutes. Drag your finger or spoon through it. If the jam holds its shape and thickness, the jam is done; remove from the heat. If it's runny, continue to cook and test again in 5-minute increments. Once the jam has reached the right consistency, transfer to jars and cool completely before storing, covered tightly. Jam will keep in the refrigerator up to 6 months.
LOW-SUGAR STRAWBERRY JAM
It's easier than you think to make your own fresh low-sugar strawberry jam! Preserve the beautiful flavor of summer berries with this simple recipe.
Provided by Marsha Maxwell
Categories Sauces & Spreads
Time 1h30m
Number Of Ingredients 12
Steps:
- Sterilize the jars by washing in the dishwasher on the sterilize cycle or immersing in boiling water for 10 minutes. Place clean jars on a clean towel. Put 2 small ceramic plates in the refrigerator, because you will need them later to test the thickness of the jam.
- Wash and hull the strawberries. Mash them with a potato masher. You can decide how fine or how chunky you want them. Measure the sugar, and reserve ¼ cup to mix with the pectin.
- Mix the pectin, lemon juice, and ¼ cup sugar in a small bowl or measuring cup.
- Place the strawberries in a large cooking pot, and add the pectin mixture. Over medium high heat, bring everything to a full boil that does not go down when stirred. Stir the entire time so the jam does not burn. At this point, add the rest of the sugar, stir well, and bring the jam back to a full boil for one minute. Turn off the heat and test the thickness of the jam by putting a small spoonful on a cold ceramic plate. If it's thick enough, it's done. If it's too runny, add ¼ package more pectin, bring to a hard boil again for 1 minute, and test again with the second cold plate.
- Let the jam cool for 10 minutes, then stir to distribute the fruit. If the jam is too hot when you put it in the jars, the fruit chunks will float to the top. Meanwhile, place the Mason jar flat lids (not the rings) in very hot (not boiling) water to get them ready.
- Fill your jars, using the ladle and funnel, leaving 1/4 inch of clearance space at the top of the jar.
- Wipe the rims of the jars with a clean, damp towel. Place the lids on the jars and secure with rings. Do not screw the rings on too tight.
- Process the jars, following the instructions for your water bath canner. This jam requires 5 minutes processing at sea level, 10 minutes above 1000 feet altitude and 15 minutes above 6000 feet altitude.
- Remove the jars carefully with the jar lifting tongs, and set them on a clean towel. Leave them undisturbed for several hours or overnight to let them seal. You can tell they are sealed if the center of the lid is depressed slightly and does not move when pressed with your finger. Remove the rings so they don't rust due to trapped moisture, or if you want to leave them on, at least remove them temporarily to make sure they are dry underneath. The jam lasts about a year in the pantry.
Nutrition Facts : ServingSize 1 tablespoon, Calories 40 kcal, Carbohydrate 10 g, Sodium 11 mg, Fiber 1 g, Sugar 9 g
TOMATO JAM
Provided by Food Network Kitchen
Categories appetizer
Time 1h15m
Yield 1 cup of tomato jam
Number Of Ingredients 0
Steps:
- Score an X in the bottom of 3 pounds of tomatoes and cook in boiling water for about 30 seconds. Drain, transfer to a bowl of ice water, then peel and dice. Combine the tomatoes with 1 cup granulated sugar, 1/2 cup light brown sugar and 2 tablespoons cider vinegar in a large pot over medium heat. Add 1/2 teaspoon kosher salt, 1/4 teaspoon each ground coriander and cumin and the juice of 1 lemon. Cook, stirring, until thick, about 1 hour; let cool. Serve with cheese and crackers.
More about "marthas strawberry jam food"
FRESH STRAWBERRY JAM RECIPE (STRAWBERRY PRESERVE) BY ...
From archanaskitchen.com
4.9/5 Servings 20
HOW TO MAKE STRAWBERRY JAM WITH MY EASY HOMEMADE ...
From homemade-gifts-made-easy.com
HOW TO MAKE STRAWBERRY JAM | BBC GOOD FOOD
From bbcgoodfood.com
Estimated Reading Time 3 mins
- 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.)
- Put the strawberries in a bowl and gently toss through the sugar. Leave uncovered at room temprature 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.
- 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.
- 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.
- Ladle into warm jars, filling to just below the rim. Place a waxed paper disc on top of the jam (this prevents mildew forming), then cover with a lid or a cellophane circle and elastic band.
THE MARTHA IN ME: STRAWBERRY FREEZER JAM
From themarthainme2.blogspot.com
Estimated Reading Time 2 mins
DIY HOMEMADE RECIPE FOR STRAWBERRY CHIA SEED JAM
From trendymami.com
Author Lim Lee LeeEstimated Reading Time 3 mins
HOW TO MAKE MARTHA STEWART'S "MARTHA-RITA" | FOOD & WINE
From foodandwine.com
Estimated Reading Time 5 mins
MARTHA WHITE MUFFINS, FRESH STRAWBERRY JAM, AND THE CMA ...
From aboutamom.com
Estimated Reading Time 5 mins
MARTHA'S STRAWBERRY JAM - MEAL PLANNER PRO
From mealplannerpro.com
Servings 1Calories 2369 per servingTotal Time 30 mins
STRAWBERRY RHUBARB JAM | METRO
From metro.ca
5/5 (4)Total Time 45 minsServings 30
QUICK STRAWBERRY JAM RECIPE | RECIPE | EASY STRAWBERRY JAM ...
From pinterest.com
MARTHA STEWART STRAWBERRY JAM RECIPE - COOKEATSHARE
From cookeatshare.com
MARTHA'S STRAWBERRY JAM RECIPE | RECIPE | STRAWBERRY JAM ...
From pinterest.com
MINI STRAWBERRY-RHUBARB GALETTES - MARTHA.COM
From martha.com
MARTHA'S STRAWBERRY JAM RECIPE | RECIPE | STRAWBERRY JAM ...
From pinterest.com
TARTLETS WITH YOGURT PASTRY CREAM AND ... - MARTHA.COM
From martha.com
CAKE WITH STRAWBERRY JAM - ALL INFORMATION ABOUT HEALTHY ...
From therecipes.info
BISCUIT-AND-JAM COBBLER RECIPE | MARTHA STEWART | FRUITY ...
From pinterest.ca
LIQUID CERTO FREEZER JAM RECIPES
From tfrecipes.com
STRAWBERRY-JAM HAND PIES - MARTHA STEWART RECIPES | HAND ...
From pinterest.ca
RHUBARB-STRAWBERRY TART - MARTHA.COM
From martha.com
MARTHAS STRAWBERRY CUPCAKES RECIPES
From tfrecipes.com
STRAWBERRY-JAM HAND PIES - MARTHA STEWART RECIPES | HAND ...
From pinterest.ca
MARTHAS STRAWBERRY JAM RECIPES
From tfrecipes.com
MARTHA STEWART STRAWBERRY RHUBARB PIE RECIPE
From crecipe.com
CANNING 101 - HOW TO MAKE RASPBERRY JAM - ONE HUNDRED ...
From pinterest.ca
MARTHA'S STRAWBERRY JAM RECIPE | RECIPE | STRAWBERRY JAM ...
From pinterest.com
OLD BACHELOR’S JAM AND BLACKBERRY TART - MARTHA.COM
From martha.com
MULBERRY JAM RECIPE MARTHA STEWART
From tfrecipes.com
MARTHA'S STRAWBERRY, CHAMPAGNE & ROSE CAKE - FAMOUSBIO
From famousbio.net
GINGER-MANGO CREAM PIE - MARTHA.COM
From martha.com
SEARCH RESULTS FOR 'MARTHA STEWART STRAWBERRY JAM ...
From cookeatshare.com
QUICK STRAWBERRY JAM (MARTHA STEWART) | KEEPRECIPES: YOUR ...
From keeprecipes.com
MARTHA STEWART STRAWBERRY RHUBARB CRISP RECIPE
From crecipe.com
STRAWBERRY RECIPES | MARTHA STEWART
From marthastewart.com
MARTHA'S STRAWBERRY JAM RECIPE | MARTHA STEWART
From marthastewart.netlify.app
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love