STRAWBERRY JAM (PECTIN ADDED)
This recipes is from the Ball Blue Book. The only thing I did differently is to add lemon zest. It's really refreshing, because the lemon zest/juice keeps it from being overly sweet. This is one of my favorite jams that I make each year.
Provided by dividend
Categories Strawberry
Time 35m
Yield 8 1/2 pints
Number Of Ingredients 5
Steps:
- Wash strawberries; drain.
- Remove Stems.
- Crush strawberries on layer at a time. (I use a potato masher for this.).
- Combine strawberries, powdered pectin, lemon juice, and lemon zest in a large saucepot.
- Bring to a boil, stirring occasionally.
- Add sugar, stirring until dissolved. Return to a rolling boil.
- Boil hard 1 minute, stirring constantly.
- Remove from heat, and skim foam if necessary.
- Ladle into hot, sterilized jars, leaving 1/4 inch head space.
- Adjust 2-piece caps. Process 10 minutes in a boiling water canner.
Nutrition Facts : Calories 748.1, Fat 0.5, Sodium 14.1, Carbohydrate 192.9, Fiber 3.6, Sugar 182.1, Protein 1.1
STRAWBERRY RHUBARB JAM RECIPE (NO PECTIN!)
How to Make Strawberry Rhubarb Jam - You'll love our easy recipe for the best homemade jam, no pectin needed! Sweet and tangy strawberry and rhubarb jam is perfect to enjoy on toast or use in your favorite dessert recipes.
Provided by Sommer Collier
Categories Condiment Dessert Dip How To Side Dish
Time 1h20m
Number Of Ingredients 6
Steps:
- Cut the rhubarb into small pieces. Trim the strawberries and cut them into halves.
- Set a large 7-8 quart saucepot over medium heat. Add the strawberries, rhubarb, sugar, lemon juice, and salt.
- Bring to a boil, then lower the heat to a very low boil and cook for one hour. Make sure to stir the jam every 5 to 10 minutes so that it doesn't burn on the bottom.
- Once the jam has cooked for at least an hour, place a cooking thermometer in the pot. Wait for the jam to reach 203 to 205°F. The jam may need up to another 30 minutes to reach this temperature, or it may already be there!
- Turn off the heat and stir in the vanilla extract. Use a ladle to carefully move the hot jam to four clean pint jars.
- If planning to freeze, make sure to leave 1 inch at the top of the jar unfilled, for expansion. If planning to can, follow proper canning protocol at this point.
Nutrition Facts : ServingSize 1 tablespoon, Calories 31 kcal, Carbohydrate 8 g, Protein 1 g, Fat 1 g, SaturatedFat 1 g, Sodium 19 mg, Fiber 1 g, Sugar 7 g
SMALL BATCH STRAWBERRY JAM
This delicious small batch jam is perfect for when you don't need 50 jars - but you DO need a little jam! Homemade is always better, and this recipe is no exception!
Provided by Kylee Cooks
Categories Jams, Jellies, Preserves
Time 12m
Number Of Ingredients 4
Steps:
- Wash and slice the strawberries, removing the hulls and green tops.
- Add them to a saucepan, and mix the sugar in well.
- Stir continually over medium heat, and bring the strawberries to boil.
- Once boiling, add the lemon juice and zest (if using).
- Boil for about 15 minutes, or until the jam reaches 220F.
- Stir often, to make sure the jam doesn't burn.
- Pour into a jar and allow to cool.
- Cover and refrigerate.
- Use within about 2 weeks (if it lasts that long).
Nutrition Facts : Calories 55 kcal, Carbohydrate 14 g, Protein 1 g, Fat 1 g, SaturatedFat 1 g, Sodium 1 mg, Fiber 1 g, Sugar 13 g, ServingSize 1 serving
STRAWBERRY JAM WITHOUT PECTIN
Strawberry jam is a delicious way to put this summer's fresh berry bounty to good use. Here's everything you need to know to make easy-to-prepare strawberry jam with a perfect set every time. Recipe from the Ball Blue Book.
Provided by Cassie Johnston
Categories Canning + Preserving
Time 1h45m
Number Of Ingredients 2
Steps:
- Wash strawberries under cold running water; drain. Remove stems and caps from strawberries. Crush strawberries one layer at a time using a potato masher. Measure 2 quarts crushed strawberries.
- Combine crushed strawberries and sugar in a large saucepan. Bring mixture to a boil, stirring until sugar dissolves. Cook rapidly over medium-high heat to gelling point (220°F), stirring to prevent sticking. Remove from heat. Skim off foam if necessary.
- Ladle hot jam into a hot jar, leaving 1/4-inch headspace. Remove air bubbles. Clean jar rim. Center lid on jar and adjust band to fingertip-tight. Place jar on the rack elevated over simmering water (180°F) in boiling-water canner. Repeat until all jars are filled.
- Lower the rack into simmer water. Water must cover jars by 1 inch. Adjust heat to medium-high, cover canner, and bring water to a rolling boil. Process half-pint or pint jars 15 minutes. Turn off heat and remove cover. Let jars cool 5 minutes. Remove jars from canner; do not retighten bands if loose. Cool 12 hours. Check seals. Label and store jars.
Nutrition Facts : Calories 40 calories, Carbohydrate 10 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 0 grams fat, Fiber 0 grams fiber, Protein 0 grams protein, SaturatedFat 0 grams saturated fat, ServingSize 1 tablespoon, Sodium 0 milligrams sodium, Sugar 10 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 0 grams unsaturated fat
STRAWBERRY JAM (USING NO-NAME PECTIN)
I just made this. I used what is called No-Name Pectin (it is the stores brand) It turned out beautifully. Looked more like jelly until you picked it up and seen the seeds.
Provided by tasb395
Categories Lunch/Snacks
Time 30m
Yield 6 half pints
Number Of Ingredients 5
Steps:
- Put waterbath canner on, and bring to a boil. Wash, rinse and sterilize 8 jars, lids and rings. (I put my jars and rings in a 225 F oven and the lids in a small pot of water)
- Crush berries, one layer at a time. I did this in a 2 c measure using a potato masher and add it to a 4 c measure a bit at a time.
- Add fruit to large pot with lemon juice pectin and margarine. Stir well and place over high heat, bring to hard boil.
- Add sugar all at once and bring to hard boil, one that can't be stirred down. Boil hard 1 minute. Remove from heat, stirring for 5 minutes to prevent floating fruit. Quickly ladle into hot jars, leaving 1/4 inch headspace. Put into canner, bring to boil and process 5 minutes.
- Notes: The pectin didn't have anything about processing but I do it now because one year I lost most of my cherry jam because the seals broke.
- The original recipe didn't have the margarine but I added it because it helps reduce foaming. I stole the idea from Certo.
- The recipe says it makes 7 cups but I usually do up one extra jar just in case. But this time it only made 6 and a little.
- If you don't want to process I see no reason why you can't just put in jars or containers and freeze.
Nutrition Facts : Calories 968.7, Fat 0.7, SaturatedFat 0.1, Sodium 21.5, Carbohydrate 249.6, Fiber 2.9, Sugar 238.3, Protein 0.8
STRAWBERRY JAM RECIPE
This strawberry jam is the easiest jam recipe to make without pectin. A soft, smooth texture, that's full of fresh berry flavor and spreads like a dream!
Provided by Amy Duska
Categories Breakfast
Time 2h15m
Number Of Ingredients 4
Steps:
- Wash the jars, lids and rings with hot, soapy water, making sure to rinse well. To sterilize the jars and keep them hot, place them on a baking sheet in a preheated 175°F (79°C) oven OR in your water bath canner while cooking the jam. Place a small glass plate in the freezer.
- In a large bowl, crush the strawberries and stir in the sugar. Let sit for 1 hour to allow the berries to release their juices. (Or up to 24 hours in the fridge.)
- Add the lemon juice and grated apple. Transfer the mixture to a large stockpot and bring to a boil over medium-high heat. Once it reaches a boil that can't be stirred down, set a timer for 20 minutes. Turn off heat.
- Test for doneness - Remove the glass plate from the freezer and drop a spoonful of the hot jam on the plate. Put the plate back into the freezer for 2 minutes. Remove the plate and run your finger through the jam. If the line stays separated, your jam is ready to be jarred. If the line closes, boil the jam for 5 more minutes and repeat the test.
- Ladle the hot strawberry jam into clean, sterilized jars, leaving a 1/4 inch headspace at the top. Remove air bubbles and wipe the rim of the jar to remove any residue. Center the canning lid on the jar and adjust the band to fingertip-tight.
- If not canning, let the jars cool completely, tighten bands and store in the refrigerator for up to 2 months.
Nutrition Facts : ServingSize 1 tablespoon, Calories 45 kcal, Carbohydrate 11 g, Protein 1 g, Fat 1 g, SaturatedFat 1 g, Sodium 1 mg, Fiber 1 g, Sugar 11 g
SUGAR FREE STRAWBERRY FREEZER JAM
This sugar free Strawberry freezer jam is a classic, and enjoyed by all! No cook means it's fast and easy, and it's the freshest healthiest jam!
Provided by Juliea Huffaker
Categories From Scratch Recipes
Time 10m
Number Of Ingredients 4
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!
Nutrition Facts : Calories 20 calories, Fat 0 grams fat, ServingSize 2 tbsp
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- PREPARE THE MIXTURE TO COOK: Place strawberries, sugar, lemon juice and zest in a medium-large pot (mixture should only take up about 1/3 of pot). Squish the mixture with a potato masher or your hands. (I use my hands). It's ok to leave some chunks of strawberries.
- MAKE THE JAM: Heat stove to medium high. Bring mixture to a boil. Lower to about medium heat (6 on my dial) - you want a medium rolling boil - for 15-22 minutes (depending on how loose or thick you like your jam). Stir occasionally to prevent scorching on the bottom and to prevent to foam from boiling over. Amount of cooking time will depend on speed of boil and size of pot. The jam is cooked when it reaches 217-220F/103-105C on a candy or instant read thermometer. Note 1 for another way to test doneness. Skim off the foam with a spoon. Taste and add a bit more lemon juice if you like.
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