JALAPENO STRAWBERRY JAM
This is a favorite in our family at Christmas. This jam is not spicy, but can be made to be spicy by adding more peppers or a few habanero peppers. The flavor of the sweet strawberries combined with the flavor of the peppers gives this jam a wonderful flavor dimension. The strawberries may be frozen (thawed and crushed) and the peppers may be canned (drained and chopped).
Provided by Lynette Sullivan
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Jams and Jellies Recipes
Time 9h
Yield 64
Number Of Ingredients 6
Steps:
- Place the crushed strawberries, minced jalapeno pepper, lemon juice, and pectin into a large saucepan, and bring to a boil over high heat. Once simmering, stir in the sugar until dissolved, return to a boil, and cook for 1 minute.
- Sterilize the jars and lids in boiling water for at least 5 minutes. Pack the jam into the hot, sterilized jars, filling the jars to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw on rings.
- Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil over high heat, then carefully lower the jars into the pot using a holder. Leave a 2 inch space between the jars. Pour in more boiling water if necessary until the water level is at least 1 inch above the tops of the jars. Bring the water to a full boil, cover the pot, and process for 10 minutes.
- Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart. Allow to cool overnight Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.
Nutrition Facts : Calories 90 calories, Carbohydrate 23.1 g, Fat 0.1 g, Fiber 0.3 g, Protein 0.1 g, Sodium 0.2 mg, Sugar 22.6 g
STRAWBERRY JALAPEñO JAM
Don't let the word jalapeño scare you. This jam is all flavor and zero heat. It will also instantly be your favorite jam ever. Try it and see. This recipe makes about 8 half pint jars.
Provided by Constance Smith - A Good Life Farm
Categories Food Preservation & Canning Jelly and Jams
Time 1h10m
Number Of Ingredients 5
Steps:
- To begin, you will need to prepare 8 half pint canning jars and lids. Have these prepped and ready to go, along with your hot water bath canner (or steam canner) and canning supplies.
- Combine the crushed strawberries, minced jalapeño peppers, lemon juice and pectin in a large stock pot.
- Bring this mixture to a simmer, stirring continually. When it begins to bubble, add in the sugar.
- Br128ing the entire mixture to a rolling boil (this is where the big pot plays in) stirring rigorously with a long handled spoon or spatula (non-metal.)
- Boil it for one minute and reduce the heat all the way down to low. Continue stirring until it settles down and is still.
- Once the jam has settled, use a ladle to scrape off the foam from the top of the jam. Discard the foam.
- Carefully ladle the hot jam into the prepared hot jars. Give the jam in the pot a stir each time you fill a jar. Jars should be filled to 1/4 inch head space.
- Use a damp cloth to wipe the rim of the jar, making certain it is clean. (I dip the cloth in white vinegar.) Place a lid and ring on the jar, and place it into your canner.
- Process your jars in the hot water bath for 10 minutes. (Adjust for elevation.) Lower the jar rack down into the boiling water. The water should be at least on inch above the tops of the jars. Let the water come to a rolling boil, then start your timer.
- After the 10 minute processing time, carefully remove your jars to a surface that is covered with a folded towel. This should be a draft-free location, out of the way where the jars can sit undisturbed for 24 hours. In a short time, you will begin to hear the "Ping!" of success. The sound of the lids suctioning down and vacuum sealing.
- After 24 hours, you can remove the rings if you like and store the sealed jars in your pantry.
- Open jars must be refrigerated.
- Enjoy!
Nutrition Facts : Calories 33 kcal, Carbohydrate 9 g, Protein 1 g, Fat 1 g, SaturatedFat 1 g, Sodium 1 mg, Fiber 1 g, Sugar 8 g, UnsaturatedFat 1 g, ServingSize 1 serving
STRAWBERRY JALAPENO JAM
Consider keeping the jalapeno seeds and membranes, otherwise the results will be good, but mild. Also, remember to use disposable latex gloves when handling peppers. I can't guarantee the recipe should you reduce the sugar because I've never made it otherwise. Sure-Jell Premium (yellow box) requires a certain amount of sugar to gel properly. (I do have another jalapeno jelly recipe, recipe #460242. It's considerably less work and equally divine.) BTW, should any recipe fail, see recipe #151544.
Provided by gailanng
Categories Strawberry
Time 1h
Yield 8 half pints approx
Number Of Ingredients 5
Steps:
- Sterilize eight half pint canning jars with lids and rings, boiling for at least 5 minutes and kept hot.
- Place the crushed strawberries (do not chop in a food processer; the texture will be too fine and choppy), processed jalapeno pepper, lemon juice and pectin into a large, heavy-bottomed saucepan; stir in the sugar to dissolve. Rapidly bring to a boil over high heat (long, slow boiling destroys the pectin). Once at a full rolling boil, cook for 1 full minute. One half teaspoon butter may be added to keep down the foam, if desired. Letting this mixture sit for about 5 minutes discourages the fruit from separating.
- Pack the jam into the hot, sterilized jars, filling the jars to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids and screw on rings.
- Process 10 minutes in a boiling water canner. Remove the jars and place onto a cloth-covered or heat-resistance surface. (While cooling, I shake frequently to redistribute content.) Allow to cool overnight. Store in a cool, dark area.
STRAWBERRY JAM
Provided by Ree Drummond : Food Network
Categories condiment
Time P1DT1h10m
Yield Eight 8-ounce jars of jam
Number Of Ingredients 4
Steps:
- Place the mason jars in a large hot water bath canner (or pot). Cover with water and bring to a simmer. Simmer the center lids in separate saucepan full of water.
- Place the mashed strawberries and lemon juice in a separate pot. Stir in the pectin until dissolved. Bring the strawberries to a strong boil.
- Add the sugar (measure beforehand so you can add it all at once), and then return the mixture to a full (violent) boil that can't be stirred down. Boil hard for 1 minute 15 seconds. Skim foam off the top.
- Remove one jar at a time from the simmering water. Pour water back into the pot. Using a wide-mouth funnel, fill each jar with jam, being careful to keep the liquid/fruit ratio consistent. Fill the jars so that they have 1/4-inch of space at the top. Run a knife down the side of the jar to get rid of air bubbles. Wipe the rim of the jar with a wet cloth to remove any residue or stickiness.
- Remove the center lid from the simmering water and position it on top. Put screw bands on jars, but do not over tighten! Repeat with all the jars, and then place the jars on a canning rack and lower into the water. Place the lid on the canner, and then bring the water to a full boil. Boil hard for 10 to 12 minutes.
- Turn off the heat and allow the jars to remain in the hot water for an addition 5 minutes. Remove the jars from the water using a jar lifter, and allow them to sit undisturbed for 24 hours.
- After 24 hours, remove the screw bands and check the seal of the jars. The center lids should have no give whatsoever. If any seals are compromised, store those jars in the fridge. Otherwise, fill your pantry with your newly canned goodness.
SUPER EASY MICROWAVE STRAWBERRY JAM
This quick and easy recipe makes a small batch of jam that is not too sweet with fantastically bright berry flavor. When I couldn't find the original recipe from 20+ years ago, I created this simple one with just 2 ingredients. Mixture is very hot, so use care when stirring. Refrigerate leftovers if there are any! Tastes great on toast and English muffins or spoon while warm over ice cream. Blueberries can also be used in place of strawberries.
Provided by LAURELJ
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Jams and Jellies Recipes
Time 50m
Yield 8
Number Of Ingredients 2
Steps:
- Place strawberries in a large microwave-safe bowl; add sugar and stir until evenly coated.
- Heat strawberries in microwave for 2 minutes; gently stir and continue cooking in microwave, stirring every 2 minutes, until thick and glossy, 6 to 10 minutes. Refrigerate jam until chilled, at least 30 minutes.
Nutrition Facts : Calories 37.5 calories, Carbohydrate 9.4 g, Fat 0.1 g, Fiber 0.8 g, Protein 0.3 g, Sodium 0.4 mg, Sugar 8.3 g
STRAWBERRY JALAPEñO JAM
This Strawberry Jalapeño Jam is a sweet n' spicy jam that is the perfect addition to any cheeseboard. And this small batch jam is a snap to make!
Provided by Deseree
Categories Condiments Easy Appetizer Recipes
Time 25m
Number Of Ingredients 5
Steps:
- Combine all ingredients together in a small saucepan.
- Mash gently with a potato masher or fork.
- Heat over medium high heat until boiling, reduce heat and allow to simmer 15 - 20 minutes or until thickened and coats the back of a spoon.
- Pour into a clean glass jar and store in the refrigerator.
Nutrition Facts : Calories 68 kcal, Carbohydrate 17.3 g, Protein 0.5 g, Fat 0.2 g, Sodium 75 mg, Fiber 1.3 g, Sugar 15.6 g, ServingSize 1 serving
STRAWBERRY JALAPENO JAM-MICROWAVE RECIPE
This recipe is posted by request and was found on the net-no name was attached. I took a guess at the amount this recipe makes so please let me know if you make this recipe. Cooking time reflects processing time as well.
Provided by Diana Adcock
Categories Strawberry
Time 55m
Yield 6 half pints
Number Of Ingredients 4
Steps:
- Combine the strawberries, jalapenos and pectin in a 4 quart microwave proof bowl.
- Cook covered on high for 10 minutes, or until a boil is reached, stirring once during cooking.
- Stir in sugar and mix well.
- Cook covered on high for 11-12 minutes or until a hard boil is reached.
- Boil hard for 1 minute.
- Skim off foam.
- Ladle into clean hot sterile jars.
- Process in a boiling water bath for 10 minutes.
Nutrition Facts : Calories 962.1, Fat 0.4, Sodium 17.7, Carbohydrate 248.1, Fiber 3, Sugar 237.5, Protein 0.9
STRAWBERRY-JALAPEñO JAM
Give your morning muffin a kick with Strawberry Jalapeño Jam. You're guaranteed a spicy brunch with this fruity Strawberry Jalapeño Jam recipe.
Provided by My Food and Family
Categories Home
Time 45m
Yield about 8 (1-cup) jars or 128 servings, 1 Tbsp. each
Number Of Ingredients 5
Steps:
- Wash jars and screw bands in hot soapy water. Rinse well. Place jars, right sides up, on rack in bottom of boiling-water canner. Fill canner with enough warm water so it covers tops of jars by at least 1 inch. Bring water to boil; boil jars 10 min. Reduce heat to simmer. Leave jars in hot water until ready to be filled.
- Place new lids in medium saucepan filled with water; bring water to boil. Turn off heat. Let lids stand in water until ready to be used.
- Combine strawberries and peppers in 6- or 8-qt. saucepot. Stir in pectin. Add butter to reduce foaming. Bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly.
- Stir in sugar. Return to full rolling boil and boil exactly 1 min., stirring constantly. Remove from heat. Skim off any foam with metal spoon.
- Remove jars from water; drain well. Immediately ladle fruit mixture into prepared jars, filling to within 1/4 inch of tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands tightly. Place jars on rack, then lower into canner. (Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.) Cover canner; bring water to gentle boil. Process 10 min. Remove jars and place upright on towel to cool completely. After jars cool, check seals by pressing centers of lids with finger. (If lids spring back, lids are not sealed and refrigeration is necessary.)
Nutrition Facts : Calories 45, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 0 mg, Carbohydrate 11 g, Fiber 0 g, Sugar 11 g, Protein 0 g
MICROWAVE STRAWBERRY JAM
Make and share this Microwave Strawberry Jam recipe from Food.com.
Provided by Lennie
Categories Strawberry
Time 47m
Yield 5 cups
Number Of Ingredients 5
Steps:
- Measure whole berries, sugar and lemon juice into a 16-cup microwave-safe bowl.
- Stir well.
- Let stand for 10 minutes.
- Microwave, uncovered, on High for about 12 minutes, until mixture comes to a full roiling boil and boils for one minute.
- Stir well 3 times during cooking.
- Immediately stir in pectin and Amaretto liqueur.
- Skim off foam with a metal spoon.
- Continue stirring often and skimming off foam for 10 minutes.
- Pour into sterilized jars and seal.
Nutrition Facts : Calories 672.9, Fat 0.5, Sodium 1.7, Carbohydrate 173.2, Fiber 3.2, Sugar 167.5, Protein 1.1
MICROWAVE STRAWBERRY JAM
Make and share this Microwave Strawberry Jam recipe from Food.com.
Provided by Midge_
Categories Strawberry
Time 40m
Yield 2 cups
Number Of Ingredients 3
Steps:
- Combine all ingredients in a medium microwave-proof bowl. Stir well and stand 5 minutes for juices to start to run from strawberries.
- Microwave, uncovered on medium heat (50 percent) for 4 minutes, stirring half way through cooking time to dissolve sugar. Make sure all the sugar crystals are dissolved at this stage. You may need to brush side of bowl with a water dipped brush.
- Once sugar is dissolved, cook jam on high (100 percent) uncovered for 20 minutes, stirring after every 2 minutes or until jam reaches setting consistency.
- To test whether the jam has reached setting point, drop a small spoonful onto a cold saucer and cool to room temperature before testing. The jam should wrinkle slightly when you push it with your finger. At this point the jam can be transferred to warm sterilised jars and left to cool before sealing tightly.
Nutrition Facts : Calories 857.4, Fat 0.8, Sodium 4.7, Carbohydrate 220.2, Fiber 5, Sugar 212.2, Protein 1.7
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