STRAWBERRY FREEZER JAM
Provided by Alton Brown
Time 1h50m
Yield 5 (8-ounce) containers
Number Of Ingredients 4
Steps:
- Place all the ingredients into the bowl of a food processor and pulse until pureed, about 10 to 12 pulses. Make sure there are still small chunks and not completely smooth.
- Spoon the strawberry mixture into 5 (8-ounce) lidded, plastic containers. Set aside at room temperature for 30 minutes. Store in the freezer for up to a year, or in the refrigerator for up to a week.
BERRY LAVENDER JAM
I used a mix of frozen blackberries blueberries and raspberries. You can use one or all three. Top your favorite sliced toast, scones, glaze a pork roast at the very end with this jam or place a teaspoon in a cup of tea hot or iced. Make a flavored mojito.
Provided by Rita1652
Categories Raspberries
Time 1h20m
Yield 7 half pint jars
Number Of Ingredients 6
Steps:
- Sterilize jars and keep them hot.
- Steep the lavender in the hot water and lemon juice for 20 minutes.
- Strain and place into a heavy bottom pot cooking to reduce by 1/2.
- Thaw and drain berries.
- Crush berries and add to lavender tea.
- Stir in pectic.
- Bring mixture to a boil, stirring constantly.
- Add sugar, stirring to dissolve.
- Return mixture to a rolling boil.
- Boil hard 1 minute, stirring constantly.
- Remove from heat.
- Skim foam if necessary.
- Preserve It:.
- Ladle hot jam into hot "Ball" 8-oz jelly jar to 1/4 inch below rim.
- Wipe jar rim clean.
- Place lid on jar and tighten band, just until a point of resistance is met.
- Process 10 minutes in a boiling-water canner.
- shut off flame and let sit 5 minutes. Remove to a draft free spot without tilting jars.
- Cool for 12 to 24 hours.
- Remove bands.
- Lids should be concave in middle.
Nutrition Facts : Calories 689.2, Fat 0.1, Sodium 18.1, Carbohydrate 178.7, Fiber 0.7, Sugar 171.4, Protein 0.1
STRAWBERRY BLACKBERRY JAM WITH LAVENDER
Wonderfully tart, this jam is simply scrumptious atop warm biscuits! Mmmm....
Provided by Bela Gaytan
Categories Spreads
Time 15m
Number Of Ingredients 6
Steps:
- 1. Start by washing and finely chopping the fruit. Once chopped, mash with a fork or a potato masher.
- 2. Add the lime juice, lavender, stevia and sea salt. Stir to thoroughly combine.
- 3. Add the pectin and stir for 3 minutes, making sure the pectin is fully dissolved.
- 4. Ladle the jam into jars. I used 5 4-oz jelly jars and had a few Tbsp leftover.
- 5. Let jars sit out for 24 hours at room temperature before storing. These can be stored in the freezer for up to 1 year, or for 3 weeks in the refrigerator. Enjoy. :)
BLUEBERRY LAVENDER JAM RECIPE
Lavender transforms ordinary blueberry jam into preserves that are positively romantic. Delicate and floral, it would be perfect with scones, croissants, or crostini with fresh ricotta.
Provided by Lucy Baker
Categories Breakfast Sweets Condiments and Sauces Fruit Desserts Jam / Jelly
Number Of Ingredients 6
Steps:
- If you are going to preserve jam, prepare jars and lids: place 8 half-pint jars on rack in large pot. Add enough water to cover jars, and bring to boil over high heat. Boil for 10 minutes, then turn off heat and allow jars to rest in the hot water. Meanwhile, put bands and lids in small saucepan and cover with water. Heat over medium heat until the water is simmering, then remove pan from heat and allow bands and lids to rest in hot water until ready to use.
- Put the lavender buds in a small bowl and pour 1/2 cup of boiling water over them. Let them steep for 10 minutes, then strain the "tea" into a bowl and discard the buds.
- Working in batches if necessary, pulse blueberries in blender until coarsely crushed. You should have about 6 cups.
- Measure 4 1/4 cups of sugar in one bowl. In another bowl, combine remaining 1/4 cup sugar and pectin.
- Combine blueberries, lemon zest and juice, and lavender tea in large, heavy saucepan or stockpot. Stir in sugar-pectin mixture and the butter. Bring to a boil over high heat, stirring constantly.
- Add remaining sugar all at once. Return to a full rolling boil. Boil for one minute. Remove jam from heat and skim off any foam from surface.
- Ladle hot jam into hot sterilized jars, leaving 1/4-inch headspace. Wipe rims of the jars, cover with lids, and screw bands on until just barely tight. Place jars on rack in pot and cover completely with water. Cover pot and bring to a boil over high heat. Boil for 10 minutes. Turn off heat, uncover pot, and allow jars to rest in water for five minutes. Remove jars from pot and allow them to rest undisturbed on countertop for six hours or overnight.
Nutrition Facts : Calories 68 kcal, Carbohydrate 18 g, Cholesterol 0 mg, Fiber 1 g, Protein 0 g, SaturatedFat 0 g, Sodium 1 mg, Sugar 16 g, Fat 0 g, ServingSize 8 half-pint jars, UnsaturatedFat 0 g
STRAWBERRY JAM
Steps:
- Start by preparing jars and getting water in the canner heating. You want the canner hot, but not boiling, when the jars are ready to be processed.See full water bath canning instructions here.
STRAWBERRY-LAVENDER JAM
Strawberries and lavender are a wonderful combination. Not only that the jam is tasting great, it has also a great flavor, which fills the air, when you open the glass. Can there be something better than breakfast with such a jam? In this method I use Dr. Oetker's "Gelling Sugar", which already contains pectin. The "Super Gelling Sugar 3:1" reduces the amount of needed sugar to 1/3 of the fruit weight. This makes the jam not so sweet and very fruity and fresh. This jam is best when made with fresh lavender inflorescences while still flowering. I have enough lavender in the garden.
Provided by Thorsten
Categories Breakfast
Time 2h50m
Yield 4 glasses (á 400 ml)
Number Of Ingredients 5
Steps:
- For this recipe you need 1.5 kg cleaned and hulled strawberries.
- Cut the strawberries into pieces and put into a suited pot.
- Add sugar and lime juice. Mix and let stand for 2 hours.
- Bind the lavender sprigs with the inflorescences together. Add to the strawberries.
- Bring to a boil over medium high heat stirring all the time.
- Let cook for 4 minutes, stirring constantly. Then remove from heat and remove the lavender.
- Add 4 tablespoons of orange juice. If you like you can mash now the strawberries as you would like them in your jam.
- Fill into twist off preserving jars and close jars. Let stand for 1 minute and then turn up side down. Let stand for 10 minutes and turn over again. Let cool completely.
- NOTE on lavender: I use lavender inflorescences while flowering. I cut the leaving about 15cm of the sprig at the inflorescence. If you can't get fresh lavender you can sub it by about 8 teaspoons of dried lavender flowers (but that is a guess).
- NOTE on "Dr. Oetker's Super Gelling Sugar 3:1". Dr. Oetker is a well known brand in Germany. There are several gelling sugars available. The "3:1" super gelling sugar already contains pectin and you only need 1/3 of sugar. If you can't get it, you could also use Dr. Oetker's 2:1 super gelling sugar.
Nutrition Facts : Calories 128.6, Fat 1.2, SaturatedFat 0.1, Sodium 4, Carbohydrate 31, Fiber 7.6, Sugar 18.9, Protein 2.6
HOW TO MAKE STRAWBERRY BLUEBERRY JAM RECIPE
Strawberry Blueberry Jam is a delicious jam recipe made with fresh strawberries and blueberries.
Provided by Arlene Mobley - Flour On My Face
Categories DIY
Time 45m
Number Of Ingredients 5
Steps:
- Prepare your jars and lids by washing in hot soapy water. Check for cracks or chips and discard any damaged jars.
- Prepare a large hot water bath canning pot that is large enough to submerge all of your jars in at once. Fill Hot Water Bath canning pot half-full with water and add jars. Add more water if needed to allow for the water to be 2 inches over all the jars. Bring the water to to a boil then reduce the heat and allow the jars to sit in the simmering water.
- Wash the strawberries, drain well and stem. Slice and measure until you have 4 cups of sliced strawberries. Crush the strawberries in a large bowl and set aside.
- Place the blueberries in another bowl and crush, leaving some whole berries.
- Add the 7 cups of sugar to a large pot.
- Measure 4 cups of the crushed strawberries and 4 cups of crushed blueberries and pour the fruit into the pot with the sugar.
- Turn the heat on low and add the butter to the pot to help reduce the amount of foam that will form on the top of the pot.
- Stir to mix the sugar with the crushed berries.
- Once most of the sugar has dissolved increase the heat to high and bring to a full rolling boil (a boil that doesn't stop bubbling when stirred), stirring constantly to prevent scorching.
- Stir in pectin once heated to a full rolling boil. Return to a full rolling boil and boil for exactly 1 minute, stirring constantly.
- Remove the pot from heat and allow to settle for a few minutes.
- Skim off as much foam as possible with metal spoon and discard the foam.
- Remove one jar from the hot water bath canner and place upside down on a soft towel to drain for a few seconds. Carefully flip the jar right side up using a towel to protect your hands from the hot jar.
- Place the wide mouth funnel in the top of the warm jar and ladle the hot jam into the hot jar, filling to within 1/4 inch of the top. Wipe the jar rim and threads with a damp paper towel.
- Place a flat lid on top of the jar then screw a band on the jat just until finger tight. Place the filled jar on a folded towel as you continue to fill each of the jars with jam.
- Once all of the jars are filled with jam place them on an elevated rack in your hot water bath canner. Carefully lower rack and jars into canner. (Water must cover jars by at least 2 inches. Add boiling water to the pot to bring the level up, if needed.)
- Cover the pot; bring water to gentle boil and place a lid on the pot. Process the jam jars for 10 minutes. Carefully remove the jars from the hot water bath with a jar lifter and place upright on a towel to cool completely overnight.
- After the jars are cool, check seals by pressing the middle of the lid with a finger. (If lid springs back, lid is not sealed properly and the jam will not be able to be stored in a cabinet or pantry. You can refrigerate any jars that do not seal to eat immediately.
Nutrition Facts : ServingSize 1 Tablespoon, Calories 54 kcal, Sugar 13 g, Sodium 1 mg, Fat 1 g, SaturatedFat 1 g, TransFat 1 g, Carbohydrate 14 g, Fiber 1 g, Protein 1 g, Cholesterol 1 mg
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- Into a small pot add the blackberries, water, and agave and bring to a boil over medium-high heat stirring frequently so the blackberries don't stick to the bottom.
- Lower to medium-low heat and let it simmer for approx. 15 mins, stir in the lavender extract and the agar-agar flakes and let the jam cook for 5 more mins so the flakes can dissolve and the jam can thicken.
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- In a small saucepan over low heat, bring the milk to a simmer. Remove from heat and immediately add the lavender. Set aside to steep for 20 minutes. Strain the milk through a fine-mesh sieve set over a bowl, then discard the lavender. Cool milk completely before using in cake batter. Can be made 1-2 days ahead and stored in the refrigerator. Bring to room temperature before using.
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- Preheat the oven to 350°F (177°C). Grease three 8-inch cake pans, line with parchment paper, then grease the parchment paper. Parchment paper helps the cakes seamlessly release from the pans.
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- In a heavy bottomed saucepan, bring blueberries, lemon juice, lavender and calcium water to a gentle simmer. Continue simmer and stirring very frequently for 10 minutes to infuse lavender into jam.
- Add pectin/sugar mixture and continue to boil for 2-3 minutes, until completely dissolved. Remove from heat. Remove lavender bundle or sachet.
- Ladle into sterilized half pint jars, leaving 1/2" headspace. Wipe rims of jars and screw on lids and rings, finger tight. Process in a water bath canner at a full boil for 10 minutes.
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Cuisine AmericanCategory CakesServings 12Total Time 4 hrs 22 mins
- In a small saucepan over low heat, bring the milk to a simmer. Remove from heat and immediately add the lavender. Set aside to steep for 20 minutes.
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