Strawberry Crush Making Strawberry Jam At Home Food

STRAWBERRY CRUSH

Steps:

• Thoroughly wash the strawberries and dry them. Cut the tops off and depending on the size of the berries, either halve or quarter them.
• Place the chopped berries in a large bowl. Add the sugar and mix well. Cover and put the bowl in the fridge overnight.
• Next day take the bowl out of the fridge. Using a slotted spoon remove the strawberries out of the sugar syrup and place them in a food processor or blender. Blend into a smooth puree.
• Transfer the strawberry infused sugar syrup to a medium size saucepan. Add water and mix well. Put the pan on medium heat and bring the mixture to a boil. Lower the heat and simmer for 15 minutes. Stir in citric acid, mix well to incorporate. Turn off the heat and let the mixture cool completely, about 45 minutes ~1 hour.
• Once the sugar syrup is completely cool, add the strawberry puree and mix well to combine. Strawberry crush is now ready to use.
• Pour the crush into clean glass or plastic jars and store in the refrigerator.

FRESH STRAWBERRY JAM

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 CRUSH - MAKING STRAWBERRY JAM AT HOME

Steps:

• Wash, clean & cut strawberries into 1/4. Take out half the strawberries & grind them to a puree. Keep it aside.
• Take a deep vessel. Put another half of the strawberry pieces in it. Add sugar & heat until the sugar melts.
• Once the sugar melts add the strawberry puree to it. Stir thoroughly and bring it to a boil.
• Remove the vessel & allow it to cool down. Your strawberry crush is ready. Store it in a glass container.
• Make strawberry milkshake, thick shake, or mix it with plain vanilla ice cream.

STRAWBERRY JAM

Steps:

• In a wide bowl, crush strawberries in batches until you have 4 cups of mashed berry. In a heavy bottomed saucepan, mix together the strawberries, sugar, and lemon juice. Stir over low heat until the sugar is dissolved. Increase heat to high, and bring the mixture to a full rolling boil. Boil, stirring often, until the mixture reaches 220 degrees F (105 degrees C). Transfer to hot sterile jars, leaving 1/4 to 1/2 inch headspace, and seal. Process in a water bath. If the jam is going to be eaten right away, don't bother with processing, and just refrigerate.