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.
STRAWBERRY JAM
This is by far the easiest recipe I have found for strawberry jam without using a pectin. The jam is soft, spreadable and delicious.
Provided by Katharine
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Jams and Jellies Recipes
Time 40m
Yield 40
Number Of Ingredients 3
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.
Nutrition Facts : Calories 85 calories, Carbohydrate 21.9 g, Fat 0.1 g, Fiber 0.5 g, Protein 0.2 g, Sodium 0.2 mg, Sugar 21.1 g
FRESH STRAWBERRY JAM
Here's my preferred method for making strawberry jam. It uses a lot less sugar than many other recipes, and I use homemade pectin puree. It's amazingly delicious.
Provided by Chef John
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Jams and Jellies Recipes
Time 2h25m
Yield 24
Number Of Ingredients 7
Steps:
- Place chopped apples, lemon, and water in a saucepan. Bring to a boil over high heat; reduce heat to medium. Cover and cook, stirring occasionally, until fruit is very soft and collapsed, about 30 minutes. Remove from heat. Strain through a fine sieve into a bowl to separate the liquid from the pulp and seeds. Press with the back of a wooden spoon or spatula to extract as much liquid as possible. Discard pulp and seeds. You should have about 1 1/2 cups pectin puree. A bit more or less will work fine.
- Place hulled strawberries in the bowl of a food processor. Pulse until berries are pureed, about 1 minute. Transfer to a saucepan. Add strained pectin puree to strawberries. Stir in 1 cup sugar. Bring mixture to a simmer over medium-high heat. Reduce heat to medium; simmer for about 15 minutes. Skim off foam. Adjust heat, if necessary, to ensure mixture is always simmering without boiling over. Stir in remaining 1 1/4 cup sugar.
- Cook, stirring often, until mixture reaches 220 degrees F (105 degrees C), 50 to 60 minutes. Remove from heat. Whisk in lemon juice.
- Ladle into sterilized canning jars while still hot. Allow to cool to room temperature uncovered. Cover and refrigerate 1 or 2 days before serving to allow sugar and pectin to thicken up the jam.
Nutrition Facts : Calories 100.7 calories, Carbohydrate 26 g, Fat 0.2 g, Fiber 1.8 g, Protein 0.5 g, Sodium 1.2 mg, Sugar 23.3 g
STRAWBERRY JAM
Provided by Emeril Lagasse
Categories condiment
Time 50m
Yield about 6 jars (half pints)
Number Of Ingredients 4
Steps:
- In a 8 quart stock pot, add the fruit and water and simmer until the fruit is very soft. Add the sugar and lemon juice. Stir to dissolve and bring up to a boil. Maintain at a full rolling boil until the jell point is reached. (*Also a skin will form on the surface as it cools) Remove from the heat. Skim off any impurities and leave to cool for 10 minutes. Using a funnel, pour the fruit into hot sterilized jars. Fill the jars and wipe the rims.. Seal the jars, leaving 1-inch from the top for headroom. Label the jars and store in a cool, dark, and dry place. Spread the jam between biscuits and place on a platter.
STRAWBERRY JAM ESSENCE DE PROVENCE
Strawberries with vanilla and hints of lavender. I came up with this recipe using fresh spring strawberries and Recipe #101039. This bring me back to Provence! Lovely on La Baguette, Fougasse, chocolate croissant, inside a crepe, French Toast. Bon appétit!
Provided by Rita1652
Categories Breakfast
Time 8h30m
Yield 6 cups, 72 serving(s)
Number Of Ingredients 7
Steps:
- Place one cup of sugar in the blender with lavender and vanilla. Blend till all fine and powdery.
- Add to sugar.
- Place strawberries in a heavy bottom pot stir in all the sugar. Let sit for 4 hour. Stirring a couple times till all the sugar is a syrup.
- Add lemon juice and butter if using.
- Bring to a full rolling boil over high heat. When stirring it still is boiling.
- Stir in the liquid pectin bring back to a rolling boil. Then continue a rolling boil for 1 minute. Stirring constantly. Remove from heat.
- Ladle into prepared jars. Wipe rims and secure with lids and screw bands.
- Place in a hot water bath covered by 1 inch of water. Cover and bring to a gentle boil for 10 minutes. Shut flame off and leave for 5 more minutes.
- Remove jars keeping upright. Place in a draft free place on a towel to cool completely.
- Let jars sit for 24 hours be sure jars are sealed. Remove bands wipe jars and label.
- Good for 1 year if stored in a cool dry dark pantry.
STRAWBERRY JAM
Make and share this Strawberry Jam recipe from Food.com.
Provided by josh mcintosh
Categories Strawberry
Time 45m
Yield 2-5 serving(s)
Number Of Ingredients 3
Steps:
- Chop strawberries into around 1cm bits.
- Put strawberries in a pot and stir for at least 10 minutes.
- Next add ALL sugar and lemon juice and stir for around 2 minutes, and then leave it to boil for around 15 minutes.
- After that it should generally be ready, pour into a jar or anything, really and leave the lid off to cool the jam, at this time it will be very hot.
- Leave the jam to cool for at least 15-30 minutes and then it will be ready.
- (NOTE: This is not a thick jam. It should still have chunks of strawberries in it).
Nutrition Facts : Calories 1626.3, Fat 0.3, Sodium 8.3, Carbohydrate 421.1, Fiber 4.1, Sugar 409.2, Protein 1
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