STRAWBERRY JAM
James Martin's step-by-step guide to making homemade preserve - the resulting jars are ideal for gift hampers
Provided by James Martin
Categories Afternoon tea, Condiment
Time 1h
Yield Makes 3-4 jars
Number Of Ingredients 4
Steps:
- 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.) To hull the fruit, use a knife to cut a cone shape into the strawberry and remove the stem. Cut any large berries in half.
- Put the strawberries in a bowl and gently toss through the sugar. Leave uncovered at room temperature 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. If any sugar remains on the sides of the pan, dip a pastry brush in hot water and brush the sugar away.
- 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. Leave for 30 secs, then push with your finger; if the jam wrinkles and doesn't flood to fill the gap, it is ready. If not, turn the heat back on and boil for 2 mins more, then turn off the heat and do the wrinkle test again. Repeat until ready.
- 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. Leave the jam to settle for 15 mins - this will ensure that the fruit stays suspended in the mixture and doesn't all float to the top of the jam jar. Meanwhile, sterilise your jars.
- Ladle into warm jars, filling to just below the rim. Place a wax disc on top of the jam (this prevents mildew forming), then cover with a lid or a cellophane circle and elastic band. Pop on a label (include the date), plus a pretty fabric top, if you like. The jam can be stored for up to 1 year in a cool, dry place. Refrigerate after opening.
Nutrition Facts : Calories 35 calories, Carbohydrate 9 grams carbohydrates, Sugar 9 grams sugar
STRAWBERRY JAM (PECTIN ADDED)
This recipes is from the Ball Blue Book. The only thing I did differently is to add lemon zest. It's really refreshing, because the lemon zest/juice keeps it from being overly sweet. This is one of my favorite jams that I make each year.
Provided by dividend
Categories Strawberry
Time 35m
Yield 8 1/2 pints
Number Of Ingredients 5
Steps:
- Wash strawberries; drain.
- Remove Stems.
- Crush strawberries on layer at a time. (I use a potato masher for this.).
- Combine strawberries, powdered pectin, lemon juice, and lemon zest in a large saucepot.
- Bring to a boil, stirring occasionally.
- Add sugar, stirring until dissolved. Return to a rolling boil.
- Boil hard 1 minute, stirring constantly.
- Remove from heat, and skim foam if necessary.
- Ladle into hot, sterilized jars, leaving 1/4 inch head space.
- Adjust 2-piece caps. Process 10 minutes in a boiling water canner.
Nutrition Facts : Calories 748.1, Fat 0.5, Sodium 14.1, Carbohydrate 192.9, Fiber 3.6, Sugar 182.1, Protein 1.1
BLACKBERRY JAM
In the summer, my family would go pick tons of blackberries and use them in our cooking.
Provided by hulagirl
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Jams and Jellies Recipes
Time 1h30m
Yield 16
Number Of Ingredients 6
Steps:
- Mash blackberries in a saucepan with a potato masher. Stir in sugar until juices form; place about 1 tablespoon blackberry juice in a small bowl and stir in cornstarch. Pour cornstarch mixture into saucepan.
- Bring berries to a boil, stirring often, until jam is thickened, about 15 minutes. Stir in cinnamon and allspice. Remove from heat and allow to cool. Transfer jam to a bowl, cover, and refrigerate until chilled. Stir in lemon juice.
Nutrition Facts : Calories 67.9 calories, Carbohydrate 16.9 g, Fat 0.2 g, Fiber 1.8 g, Protein 0.5 g, Sodium 0.5 mg, Sugar 14.2 g
LIBBIE'S MULBERRY JAM
This was in libbies cook book since there are a lot of mulberry trees around here. She has a few recipes. The directions are sparse and I think cooking times are a guess--so are amounts.she got this recipe from Mrs ray lambreach
Provided by Dienia B.
Categories Low Protein
Time 1h
Yield 6 pints
Number Of Ingredients 3
Steps:
- Cook the mulberries and sugar together.
- When cooked, take off the stove and add Jell-O.
- Mix.
- Can in sterile jars or . put in the freezer.
Nutrition Facts : Calories 664.1, Fat 0.4, Sodium 142.7, Carbohydrate 168.1, Fiber 1.6, Sugar 165, Protein 3.5
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