Strawberry Lavender Honey Freezer Jam Food

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STRAWBERRY FREEZER JAM



Strawberry Freezer Jam image

Provided by Alton Brown

Time 1h50m

Yield 5 (8-ounce) containers

Number Of Ingredients 4

2 pounds strawberries, stems removed
11 1/2 ounces sugar
1/2 teaspoon freshly ground black pepper
1.59 ounce package freezer jam fruit pectin

Steps:

  • Place all the ingredients into the bowl of a food processor and pulse until pureed, about 10 to 12 pulses. Make sure there are still small chunks and not completely smooth.
  • Spoon the strawberry mixture into 5 (8-ounce) lidded, plastic containers. Set aside at room temperature for 30 minutes. Store in the freezer for up to a year, or in the refrigerator for up to a week.

STRAWBERRY FREEZER JAM



Strawberry Freezer Jam image

This strawberry freezer jelly is quick, easy and delicious on toast, ice cream or even in milkshakes! Keep jars of this in the freezer and take them out when you are ready to use them. Once thawed, they will last approximately 1 month in the refrigerator. If it lasts that long!

Provided by JORDAN76

Categories     Side Dish     Sauces and Condiments Recipes     Canning and Preserving Recipes     Jams and Jellies Recipes

Time 25m

Yield 80

Number Of Ingredients 4

2 cups crushed fresh strawberries
4 cups sugar
1 (1.75 ounce) package dry pectin
¾ cup water

Steps:

  • Mix crushed strawberries with sugar, and let stand for 10 minutes. Meanwhile, stir the pectin into the water in a small saucepan. Bring to a boil over medium-high heat, and boil for 1 minute. Stir the boiling water into the strawberries. Allow to stand for 3 minutes before pouring into jars or other storage containers.
  • Place tops on the containers, and leave for 24 hours. Place into freezer, and store frozen until ready to use.

Nutrition Facts : Calories 40.6 calories, Carbohydrate 10.4 g, Fiber 0.1 g, Sodium 0.1 mg, Sugar 10.3 g

STRAWBERRY FREEZER JAM



Strawberry Freezer Jam image

Strawberry season is in early June here in Indiana. A dear friend gave this recipe to me when we lived in Germany. It is good on ice cream, too! -Mary Jean Ellis, Indianapolis, Indiana

Provided by Taste of Home

Time 40m

Yield 4-1/2 pints.

Number Of Ingredients 6

2 quarts fresh strawberries
5-1/2 cups sugar
1 cup light corn syrup
1/4 cup lemon juice
3/4 cup water
1 package (1-3/4 ounces) powdered fruit pectin

Steps:

  • Rinse five 1-cup plastic or freezer-safe containers and lids with boiling water. Dry thoroughly. Wash and mash berries, measuring out enough mashed berries to make 4 cups; place in a large bowl. Stir in sugar, corn syrup and lemon juice. Let stand 10 minutes., In a Dutch oven, combine strawberry mixture and water. Stir in pectin. Bring to a full rolling boil over high heat, stirring constantly. Boil 1 minute, stirring constantly. Remove from heat; skim off foam., Pour into containers, leaving 1/2 in. headspace. Cover and let stand overnight or until set, but not longer than 24 hours. Refrigerate up to 3 weeks or freeze up to 12 months.

Nutrition Facts : Calories 79 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 3mg sodium, Carbohydrate 20g carbohydrate (20g sugars, Fiber 0 fiber), Protein 0 protein.

STRAWBERRY-LAVENDER JAM



Strawberry-Lavender Jam image

Strawberries and lavender are a wonderful combination. Not only that the jam is tasting great, it has also a great flavor, which fills the air, when you open the glass. Can there be something better than breakfast with such a jam? In this method I use Dr. Oetker's "Gelling Sugar", which already contains pectin. The "Super Gelling Sugar 3:1" reduces the amount of needed sugar to 1/3 of the fruit weight. This makes the jam not so sweet and very fruity and fresh. This jam is best when made with fresh lavender inflorescences while still flowering. I have enough lavender in the garden.

Provided by Thorsten

Categories     Breakfast

Time 2h50m

Yield 4 glasses (á 400 ml)

Number Of Ingredients 5

1 1/2 kg strawberries
500 g super gelling sugar (Dr. Oetker Super Gelling Sugar 3-1)
18 -20 sprigs lavender, inflorescences and sprigs (see note)
2 tablespoons lime juice
4 tablespoons orange juice

Steps:

  • For this recipe you need 1.5 kg cleaned and hulled strawberries.
  • Cut the strawberries into pieces and put into a suited pot.
  • Add sugar and lime juice. Mix and let stand for 2 hours.
  • Bind the lavender sprigs with the inflorescences together. Add to the strawberries.
  • Bring to a boil over medium high heat stirring all the time.
  • Let cook for 4 minutes, stirring constantly. Then remove from heat and remove the lavender.
  • Add 4 tablespoons of orange juice. If you like you can mash now the strawberries as you would like them in your jam.
  • Fill into twist off preserving jars and close jars. Let stand for 1 minute and then turn up side down. Let stand for 10 minutes and turn over again. Let cool completely.
  • NOTE on lavender: I use lavender inflorescences while flowering. I cut the leaving about 15cm of the sprig at the inflorescence. If you can't get fresh lavender you can sub it by about 8 teaspoons of dried lavender flowers (but that is a guess).
  • NOTE on "Dr. Oetker's Super Gelling Sugar 3:1". Dr. Oetker is a well known brand in Germany. There are several gelling sugars available. The "3:1" super gelling sugar already contains pectin and you only need 1/3 of sugar. If you can't get it, you could also use Dr. Oetker's 2:1 super gelling sugar.

Nutrition Facts : Calories 128.6, Fat 1.2, SaturatedFat 0.1, Sodium 4, Carbohydrate 31, Fiber 7.6, Sugar 18.9, Protein 2.6

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