STRAWBERRY LIME JAM RECIPE
Steps:
- First, prepare your canning jars and canning tools. You'll need about 4 8 oz jars, or 1-2 pint size Mason Jars. I run my jars through the dishwasher on a sanitize cycle the night or morning before I make the jam, and then place the jars and rings on a cookie sheet and in a low, 200 degree oven until the jam is done and ready to be filled into the jars.
- Add quartered strawberries to a large pot, along with the sugar.
- Zest one lime into the pot, and then halve both limes and juice them into the pot.
- Turn stove to a medium heat, and stir the sugar, strawberries, and lime. They will make a lot of juice.
- Bring to a simmer, and allow to cook until the jam starts to thicken. The longer you cook it, the darker and more roasted flavor you'll get out of the berries. If you wish for a brighter, tangier jam, just don't cook it as long.
- Prepare a large pot of boiling water, deep enough and wide enough to cover your jars, once filled.
- Turn the heat off, and stir in your chia seeds. I stir them in quickly to avoid them clumping. The chia seeds will help to thicken your jam.
- Use a canning funnel (with a wider mouth) to fill the hot jars, and then using a clean towel, seal the lids on the jars.
- Place jars in the boiling water, and boil for at least ten minutes.
- Carefully remove from the hot water and set aside for 24 hours.
- Test your lids. If any haven't sealed properly, place that jar in the refrigerator or freezer, and eat within a month.
BLUEBERRY-LIME JAM
There is a wonderful chain of shops in France, La Chambre Aux Confitures, that is well known for their unique flavor combinations, like peach-lemongrass, strawberry-verbena, and raspberry-geranium, just to name a few. I was inspired by this shop to blend sweet blueberries and tart lime for a new twist on classic blueberry jam.
Provided by Food Network Kitchen
Categories condiment
Time 2h30m
Yield about 2 1/2 cups of jam
Number Of Ingredients 4
Steps:
- Combine the blueberries, sugar, lime zest, 3 tablespoons lime juice and the salt in a medium saucepan or Dutch oven. Toss well and let stand until the sugar dissolves and the blueberries begin to release their juices, about 15 minutes.
- Bring the mixture to a rapid simmer over medium-high heat. Reduce the heat to maintain a low simmer; cook, stirring often and skimming off any foam, until the blueberries are tender and the juices thicken, about 35 minutes. Add the remaining 1 tablespoon lime juice. Remove from the heat and let the jam cool to room temperature, stirring occasionally, about 1 hour.
- Transfer the jam to a jar or other airtight container. Refrigerate until cold and fully jelled, 3 to 4 hours. Store in the refrigerator for up to 2 weeks.
STRAWBERRY-LAVENDER JAM
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
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
STRAWBERRY-BASIL JAM
Strawberry and Basil are a wonderful combination. The sweetness of the strawberries goes well together with the herbal flavors of basil. The lime adds the freshness, which I like about this jam. I'm using here the "Super Gelling Sugar" from Dr. Oetker (German brand), which makes it possible to reduce the sugar amount to 1/3 of fruit weigth.
Provided by Thorsten
Categories Breakfast
Time 2h40m
Yield 3-4 glasses á 400ml
Number Of Ingredients 5
Steps:
- Clean and hull strawberries. Cut strawberries into pieces. Then weight to make 1.2 kg fruit for jam.
- In a suited pot mix strawberries, super gelling sugar and lime juice.
- Let stand for 2 hours, mixing from time to time.
- Over medium high heat bring to a boil stirring all the time.
- Let boil strawberry mixture for 4 minutes, stirring all the time.
- Remove from heat and add lime peel. Mix.
- Add coarsely chopped basil and mix.
- 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 "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. Follow the instructions on the package.
Nutrition Facts : Calories 132, Fat 1.2, SaturatedFat 0.1, Sodium 4.4, Carbohydrate 31.9, Fiber 8.2, Sugar 18.9, Protein 2.8
STRAWBERRY MARGARITA JAM
Margaritas...if you like the drink, you will love this jam. Try it as a topping for cheesecake or mixed with cream cheese on bagels. Recipe is from a friend that know how much I like "different" kinds of jams and jellies. :o) cook time does not include time for water to boil in water bath canner
Provided by kdp4640
Categories < 60 Mins
Time 40m
Yield 6 half-pints
Number Of Ingredients 6
Steps:
- NOTE: Do NOT use a food processor to crush strawberries or you will get puree and jam will not have a good texture. Use a potato masher.
- In a large pot, mix together strawberries, lime juice, tequila, and orange liqueur.
- Stir in sugar, bring to a boil over high heat.
- Stirring constantly.
- Boil hard for 1 minute.
- Remove from heat and immediately stir in pectin.
- Skim off foam.
- Stir for 5 minutes (this will prevent floating fruit).
- Ladle into sterilized jars to within 1/4 inch from rim. Wipe rims clean. Apply lids and rings. Tighten to fingertip tight.
- Process in boiling water bath for 5 minutes.
Nutrition Facts : Calories 801.1, Fat 0.2, Sodium 2.9, Carbohydrate 206.6, Fiber 1.8, Sugar 203.3, Protein 0.5
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