No Cook Strawberry Jam Food

FREEZER STRAWBERRY JAM

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.

NO-COOK STRAWBERRY JAM

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.

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.

STRAWBERRY-RASPBERRY NO-COOK JAM

Steps:

• Stir sugar and pectin in a bowl.
• Add strawberries, raspberries and lemon zest. Stir 3 minutes.
• Ladle jam into clean jars and let stand 30 minutes. Enjoy now, refrigerate up to 3 weeks, or freeze up to 1 year.

NO-COOK STRAWBERRY JAM

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.

SUGAR FREE STRAWBERRY FREEZER JAM

Steps:

• First: Add 4 cups of strawberries to a food processor or blender. Add 1/4 cup of lemon juice or citric acid, and 1/3 cup of erythritol, and Blend till you get it as smooth as you like.
• Second: Pour your mixture into a mixing bowl and add the Ultra Gel. Whisk together till well incorporated and there are no lumps. FOR EXTRA SMOOTH Strawberry freezer jam, blend Ultra Gel with puree in the blender.
• Third: Let your freezer jam rest at this point for 3-5 minutes to set up.
• Fourth: Now you can spoon your strawberry freezer jam into your freezer safe jelly jars or containers. Make sure to leave at least a 1/2 inch head space if using jars. Strawberry Freezer Jam will expand a bit when it freezes and your jar will break if you fill it all the way.
• Freeze for up to two years. (After two years it's still good to eat, but has a little discoloration and loses some nutrients.)
• Thaw and enjoy from the refrigerator for up to two weeks... It won't last that long!