EASY STRAWBERRY JAM
Steps:
- Place the strawberries in a colander and rinse them under cold running water. Drain and hull the strawberries. Cut the larger berries in half or quarters and leave the small berries whole. Place the strawberries in a deep, heavy-bottomed pot such as heavy Dutch oven and toss them with the sugar and orange-flavored liqueur.
- Bring the berry mixture to a boil over medium heat, stirring often. Add the apple and blueberries and continue to keep the mixture at a rolling boil, stirring occasionally, until the jam reaches 220 degrees on a candy thermometer. This should take 25 to 35 minutes. Skim and discard any foam that rises to the top. Allow the mixture to cool to room temperature and then store covered in the refrigerator. It will keep refrigerated for at least 2 weeks. To keep the jam longer, pack and seal in canning jars according to the manufacturer's instructions.
FRESH STRAWBERRY JAM
Provided by Ina Garten
Time 30m
Yield 2 pints
Number Of Ingredients 3
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.
STRAWBERRIES WITH CHAMPAGNE AND GRAND MARNIER
Provided by Food Network
Number Of Ingredients 5
Steps:
- Wash strawberries and drain. Remove stems and cut in half. Place in bowl with other ingredients. Place in refrigerator and chill for at least an hour. Serve in balloon or goblet glasses.
STRAWBERRY JAM WITH GRAND MARNIER
Make and share this Strawberry Jam With Grand Marnier recipe from Food.com.
Provided by gailanng
Categories Strawberry
Time 15m
Yield 6 1/2 pint jars
Number Of Ingredients 5
Steps:
- Wash the strawberries and remove the stems. (Removing the stems first makes them too watery.) Mash the strawberries with a potato masher and measure six cups of mashed fruit (if you have less, add extra apple juice so that you have 6 cups).
- Combine mashed berries, Grand Marnier, apple juice and pectin in a large non-reactive saucepan and bring to a boil that cannot be stirred down. Boil for 1 minute.
- Skim foam and discard. Add sugar all at once and return to a boil, stirring constantly. Boil hard for 1 minute. Ladle or pour hot jam into hot jars, set lids and process for 10 minutes.
Nutrition Facts : Calories 437.4, Fat 1.3, SaturatedFat 0.1, Sodium 23.1, Carbohydrate 110.8, Fiber 9.1, Sugar 90.9, Protein 2.9
STRAWBERRIES & GRAND MARNIER
Make and share this Strawberries & Grand Marnier recipe from Food.com.
Provided by Dancer
Categories Dessert
Time 10m
Yield 4 serving(s)
Number Of Ingredients 2
Steps:
- Mix strawberries and Grand Marnier in a small bowl.
- It may be necessary to add sugar if the strawberries are not sweet enough.
- Let the strawberries sit at room temperature for several hours.
- Stir periodically.
STRAWBERRY GRAND MARNIER TARTS
These tarts with their hazelnut pastry base feature that classic blending of strawberries with Grand Marnier. If strawberries be indeed the food of love, bring on the Strawberry Grand Marnier Tarts! Another recipe from 'The Australian Women's Weekly' website. The 'cooking time' includes chilling time.
Provided by bluemoon downunder
Categories Dessert
Time 1h30m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- PASTRY: Sift the flour, salt and sugar into a bowl, add the hazelnuts and mix well.
- Rub in the butter until the mixture resembles coarse breadcrumbs.
- Add the egg yolk and water, and mix to make a firm dough.
- Turn the pastry out onto a lightly-floured surface, and lightly knead.
- Divide the dough into 6 equal portions.
- Roll out each portion to cover the base and sides of 6 individual 10cm (4") flan tins and prick the pastry well with a fork.
- Place the flan tins onto oven trays and refrigerate for about 30 minutes.
- Cook at 180°C for 10 to 12 minutes until the flan pastry cases are a light golden brown, then remove from the oven, and allow them to cool in the flan tins.
- FILLING: Place the sugar, cream and Grand Marnier into a bowl, beat to cream until firm peaks form.
- Spread the cream mixture over the base of each cold pastry case.
- Wash and hull the strawberries, carefully dry them, cut them in half lengthways and arrange over the cream.
- Place strawberry jam, water and extra Grand Marnier into a pan, bring to a simmering point, remove the pan from the heat, push the jam mixture through a fine sieve and allow it to become cold.
- Brush the jam mixture thickly over the strawberries.
- Refrigerate until ready to serve.
Nutrition Facts : Calories 643.6, Fat 40.7, SaturatedFat 21.3, Cholesterol 132.6, Sodium 177, Carbohydrate 65.3, Fiber 4, Sugar 28.6, Protein 7.3
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