STRAWBERRY FREEZER JAM
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
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-VANILLA FREEZER JAM
Serve this summery spread over ice cream, toast, and muffins.
Provided by foodinjars (Marisa McClellan)
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Jams and Jellies Recipes
Time P2DT2h
Yield 36
Number Of Ingredients 5
Steps:
- Wash, hull, and coarsely chop strawberries in a large glass, ceramic, or stainless steel bowl. Mash with a potato masher to a fine texture, 1 or 2 minutes. Add sugar, lemon juice, and vanilla bean paste. Stir well and let stand until berries have released some of their juice, about 30 minutes. Add pectin, 1 tablespoon at a time, stirring until well combined after each addition. Let stand 5 minutes to activate pectin.
- Spoon jam into clean, wide-mouth, half-pint jars, leaving 1/2-inch headspace. Wipe rims clean with a damp paper towel. Loosely apply clean lids and set jars in freezer. Freeze completely, about 5 hours.
- Tighten lids. Store in freezer up to 1 year or in fridge up to 1 month.
Nutrition Facts : Calories 28.2 calories, Carbohydrate 7.1 g, Fat 0.1 g, Fiber 0.4 g, Protein 0.1 g, Sodium 0.2 mg, Sugar 6.5 g
STRAWBERRY JAM
James Martin's step-by-step guide to making homemade preserve - the resulting jars are ideal for gift hampers
Provided by James Martin
Categories Afternoon tea, Condiment
Time 1h
Yield Makes 3-4 jars
Number Of Ingredients 4
Steps:
- Prepare the strawberries by wiping them with a piece of damp kitchen paper. (Wiping the strawberries rather than washing them ensures the fruit doesn't absorb lots of water - too much water and the jam won't set easily.) To hull the fruit, use a knife to cut a cone shape into the strawberry and remove the stem. Cut any large berries in half.
- Put the strawberries in a bowl and gently toss through the sugar. Leave uncovered at room temperature for 12 hrs or overnight. This process helps the sugar to dissolve, ensures the fruit doesn't disintegrate too much and helps to keep its vibrant colour.
- Before starting the jam, put 2 saucers in the freezer. Tip the strawberry mixture into a preserving pan with the lemon juice. Set over a low heat and cook very gently. If any sugar remains on the sides of the pan, dip a pastry brush in hot water and brush the sugar away.
- When you can no longer feel any grains of sugar remaining, turn up the heat to start bubbling the jam and bringing it to the boil. (The sugar must be completely dissolved before increasing the heat, otherwise it will be difficult for the jam to set, and it may contain crystallised lumps of sugar.)
- Boil hard for 5-10 mins until the jam has reached 105C on a preserving or digital thermometer, then turn off the heat. If you don't have a thermometer, spoon a little jam onto one of the cold saucers. Leave for 30 secs, then push with your finger; if the jam wrinkles and doesn't flood to fill the gap, it is ready. If not, turn the heat back on and boil for 2 mins more, then turn off the heat and do the wrinkle test again. Repeat until ready.
- Use a spoon to skim any scum that has risen to the surface and discard this. Do this only once at the end, rather than constantly during the boiling stage, to reduce wastage.
- Add a knob of butter, if you like, to the finished jam, and stir in to melt. This will help to dissolve any remaining scum that you haven't managed to spoon off the top. Leave the jam to settle for 15 mins - this will ensure that the fruit stays suspended in the mixture and doesn't all float to the top of the jam jar. Meanwhile, sterilise your jars.
- Ladle into warm jars, filling to just below the rim. Place a wax disc on top of the jam (this prevents mildew forming), then cover with a lid or a cellophane circle and elastic band. Pop on a label (include the date), plus a pretty fabric top, if you like. The jam can be stored for up to 1 year in a cool, dry place. Refrigerate after opening.
Nutrition Facts : Calories 35 calories, Carbohydrate 9 grams carbohydrates, Sugar 9 grams sugar
EASY STRAWBERRY FREEZER JAM
Steps:
- Add the strawberries to a deep pot along with the sugar and lemon juice.
- Stir to combine and turn the heat to high, stirring every now and then until the mixture starts to bubble and become hot.
- Use a potato masher to mash the strawberries until they begin to fall apart. The more you mash, the smaller the strawberry pieces will be.
- When the mixture begins to boil, continue to stir every 30 seconds or so.
- Use an instant-read thermometer - here's a link to mine (affiliate link) - to measure the temperature of the jam as it boils. Be sure the thermometer is measuring at the middle of the jam and not touching the bottom of the pot.
- Continue boiling as the temperature climbs and don't let it stop boiling until it reaches 220 degrees Fahrenheit (for low altitudes) or 218 degrees Fahrenheit (for high altitudes). This should take about 8 minutes or so.
- Once the correct temperature is reached, remove the pot from the heat and carefully spoon the jam into a standard mason jar. The jam might seem a little bit liquid at this stage - don't worry! It will thicken as it cools.
- Add the lids to the jars and allow to cool at room temperature until completely cool.
- Store in the fridge (or freezer for long term storage) and enjoy on toast, scones, or however you like!
Nutrition Facts : ServingSize 2 tablespoons, Calories 116 kcal, Carbohydrate 30 g, Protein 1 g, Fat 1 g, SaturatedFat 1 g, Sodium 1 mg, Fiber 1 g, Sugar 28 g
STRAWBERRY BOURBON VANILLA PRESERVES
Undoubtedly, making jams, jellies and preserves is best with a reliable thermometer. However, there are other ways to ensure the recipe is working and the preserves will set. Before you start, place a couple of small plates or saucers in the freezer for testing the consistency of the preserves. When ready to test, spoon a sample onto the frozen saucer: if it's thick enough to stay mounded without running or spreading, the preserves are ready. If it's too runny, return the pot to a boil and cook for about 5 minutes more before testing again. Jam is a thick spread made from chopped, crushed, sliced, or puréed fruit and sugar. It can be made with or without commercial pectin. Jelly is made from juice only. It can be made with or without commercial pectin. Preserves are another thick fruit spread made from fruit cooked with sugar, but in this case, large pieces of the fruit, or the whole fruit (as in the case of berries), are suspended in a firm jelly or less-gelled syrupy base. Marmalade is a soft spread made from the peel and pulp of citrus fruit and are used as spreads and glazes.
Provided by Virginia Willis
Categories condiment
Time 5h
Yield Makes about 5 cups or 2 1/2 pints
Number Of Ingredients 5
Steps:
- Combine the strawberries with the sugar, lemon juice and salt in a large, nonreactive bowl. (You can also just macerate the fruit in the pot you will be using to cook the preserves.) Cover and let stand for at least 4 hours in the refrigerator or up to overnight.
- Place a wire rack in a rimmed baking sheet or line it with a clean towel. Set aside. Place several small plates in the freezer to use later to test the consistency of the preserves.
- Stir the strawberries to evenly distribute the sugar and transfer to a heavy 6- to 8-quart non-reactive pot. Place over medium-high heat and cook, stirring frequently, until the sugar has melted completely, the strawberries begin to foam and the mixture looks thick, shiny and darker, about 20 minutes. Cook the preserves until it reaches the jelling point, 220 degrees F on an instant-read thermometer, about 20 minutes. (If you don't have a thermometer, you can also dribble a few drops of the jam on a frozen plate. If it crinkles when you run a finger through it and your finger leaves a clear line in the jam, it's ready. If not, check it every 5 minutes or so.)
- While the preserves are cooking, place the canning rack in the canner and fill the pot with water; bring to a boil over high heat. When the preserves reach the jelling point (220 degrees F), use a slotted spoon to skim the excess foam from the surface. Add the split and scraped vanilla seeds and stir to combine.
- Place six clean 1/2-pint jars (see Cook's Notes) on the prepared baking sheet. (This will help contain any dribbles or spills and prevent the jars from directly touching the metal.) For each jar, insert a canning funnel and carefully ladle in the preserves, allowing at least 1/4 inch of headroom. Clean the rims of the jars with a clean, damp towel and tightly secure the lids.
- Using tongs, place the jars on the rack in the canner. The water should cover the jars by at least 1 inch. Cover the canner. Return the water to a boil and boil gently for 10 minutes. Using tongs, transfer the jars to a towel to cool. If the seal works and fits properly, the metal lid will be slightly concave within 24 hours of processing. Store the unopened jars of preserves at room temperature for up to 1 year. Once the preserves are opened, store in the refrigerator for up to 1 month.
STRAWBERRY VANILLA JAM
This recipe is an adaptation/mash-up of the strawberry jam recipe in the book titled Well Preserved by Mary Anne Dragan and the strawberry vanilla jam recipe in the book titled Put 'Em Up! by Sherri Brooks Vinton that also includes my own additions! The butter is optional and will help tame the foaming but don't use more than 1/2 teaspoon as this may raise the pH too high making your finished product unsafe to can. The lemon juice should be bottled instead of fresh because bottled has a more reliable and consistent pH where as fresh can vary. This makes wonderful gifts that are a bit more special than just regular strawberry jam! I usually get 6 half pint jars and a quarter pint jar out of this recipe.
Provided by anonymous
Categories Strawberry
Time 55m
Yield 6 1/2 pints
Number Of Ingredients 6
Steps:
- Place the strawberries in a large stockpot and crush them slightly with a potato masher to break them up a little and release some of their juice. Simmer the strawberries over medium low heat for 10 minutes.
- Add the lemon juice, vanilla extract, seeds scraped from the vanilla beans, (you may also add the vanilla bean pods if desired after you have scraped the seeds from them - just remember to take them out before you start filling your jars!) butter and sugar and stir well until sugar is dissolved.
- Bring the mixture to a boil over medium high heat and boil hard for 20 minutes, stirring frequently (be careful, this has a tendency to spit at you and boiling sugar burns are unpleasant!), until it has reduced and thickened a bit. You may test for gel at this point if deisred.
- Remove from heat and stir constantly for 3 minutes to redistribute the fruit evenly through the jam and prevent it from floating to the top of your finished product.
- Ladle jam into hot half pint (8 oz.) jars, leaving 1/4-inch headspace. Process jars in a boiling water bath for 10 minutes - adjusting for altitude.
Nutrition Facts : Calories 845.1, Fat 0.9, SaturatedFat 0.2, Cholesterol 0.8, Sodium 9.7, Carbohydrate 215.8, Fiber 3.9, Sugar 209.5, Protein 1.3
STRAWBERRY VANILLA JAM
I wanted something more then just strawberry jam, I saw this recipe online for jelly. So I added the vanilla to the jam I was making. This is good for toast/muffins and over ice cream. Time does not count overnight time. Cooking time counts canning time.
Provided by Coppercloud
Categories Strawberry
Time 45m
Yield 8 half pints, 8 serving(s)
Number Of Ingredients 6
Steps:
- Put all fresh cut strawberries and vanilla been in a plastic gallon bag with 1 cup sugar and set overnight in the fridge.
- The next day, there should now be some juices in the bag along with the strawberries. Put the sugar/strawberries/juice in pan, take out vanilla bean. Cut bean in half down the center. Scrape out seeds and put into pan with strawberries. Discard bean pod. Stir in remaining sugar, lemon zest and add butter.
- Bring to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly.
- Take off heat. Stir in pectin. Return to full rolling boil and boil for exactly 1 minute, stirring constantly. Remove from heat. Skim off any foam with metal spoon.
- Take potato masher and mash strawberries to the size you want in jam. Let this cool for 5/10 minutes, so that all the fruit will not rise to the top in jars.
- Ladle immediately into prepared jars, filling to within 1/4 inch of tops. Wipe rim clean.
- Apply lids, then rings and tighten rings to fingertip tightness.
- Process in boiling water bath for your altitude time.
- P.S. Tips: A. If using fresh strawberries, they can be crushed before cooking/boiling. But I like chunky jam and I have found that the strawberries melt during the boiling time if I mash them first. So I prefer to do this after boiling. This way I have more control of the final fruit size B. In summer we freeze lots of strawberries for me to make jam in fall for xmas baskets. Once they are unfrozen there is juice already, so I skip the overnight process. C: Just an FYI, If you use store bought bagged frozen strawberries, since they are cut more then half and are not fresh they break down even faster during the boiling time. D. You can also make this with low sugar pectin or no sugar recipes, just follow the fruit/sugar qty's on the pectin boxes instructions.
STRAWBERRY AND VANILLA JAM
Strawberry and vanilla jam is ridiculousy easy to make. Make up a batch or two when strawberries are cheap and plentiful, and you'll never buy store bought jam again.
Provided by Recipe Winners
Categories Preserves
Time 55m
Number Of Ingredients 4
Steps:
- hull and halve, or if you have large strawberries quarter them
- mix strawberries with the sugar and allow to sit for 1-24 hours
- place sugar and strawberries in a heavy based pot along with the lemon juice and vanilla seeds
- place 2 small plates in the freezer - this is for testing the jams readiness later on
- slowly bring the strawberries and sugar mix to a gentle simmer allowing the sugar to dissolve
- preheat oven to 130c (275f)
- have ready some water and a pastry brush to wash down the sides of the pan of any sugar - this is an important step to stop the sugar crystalizing
- wash down the sides of the pot with the brush dipped in water to remove any sugar stuck to the sides of the pan and simmer gently for approximately 25-30 minutes
- while the jam is simmering place the washed jars and lids on a tray and pop in the oven for 10-15 mins - (note - if using lids with rubber lining boil them instead of placing them in the oven) see above for how to prepare jars
- remove a plate from the freezer and place a teaspoon of the jam onto the cold plate and pop in the fridge for a couple of minutes
- remove plate from fridge and gently push your finger through the jam
- if the jam forms a distinct skin and wrinkles the jam is ready
- if you don't get the wrinkle effect continue cooking the jam for a few more minutes and test again until you get the wrinkle effect
- when your jam is ready, use a spoon and skim the surface of the jam to remove the foam
- allow the jam to cool for 15-20 minutes so the jam thickens (this helps to prevent all of the strawberries from rising to the top)
- pour jam into the very hot jars leaving only a small gap and seal with the lid immediately (this helps to create a vacuum)
- allow jam to cool completely on the bench
- wipe jars with a damp cloth to remove any small spills of sticky jam
- store in a cool, dark place
- enjoy!
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4.2/5 (54)Category RecipesServings 6Total Time 40 mins
EASY HOMEMADE FREEZER JAM WITH STRAWBERRY AND THYME
From more.ctv.ca
Servings 5-6Total Time 10 mins
- In a large pot over set over medium heat, combine the strawberries, sugar, lemon zest and juice, and thyme leaves. If you are using a vanilla bean, add the scrapings and the pod now but if you’re using vanilla extract, save that to add at the very end.
- Bring the mixture to a rolling boil, stirring frequently with a spoon and mashing the strawberries slightly. I like to use a potato masher for this. Turn the heat down to medium low and simmer for ten minutes or so or until jammy.
- Remove the jam from the heat and add in vanilla extract, if using. Allow the jam to cool slightly then divide into your jars. Allow the jam to cool completely then seal with lids and pop one jar into your fridge or freezer to chill.
- If using for a hostess gift, build up a small cheeseboard with two or three types of cheese on a inexpensive wood cutting board and pop a small 1/2 cup jar of the jam onto the board. Include a cheese knife or jam spoon, scatter a few nuts on there, and wrap the whole thing up in some cellophane and a ribbon. That plus a bottle of wine and you can count on an invitation to every party!
EASY STRAWBERRY FREEZER JAM - THE TOASTY KITCHEN
From thetoastykitchen.com
4.8/5 (9)Total Time 20 minsCategory Dessert, SnackCalories 46 per serving
- In a saucepan over medium heat, add chopped strawberries, granulated sugar, lemon juice, and cornstarch. Stir until sugar has dissolved. Bring to a boil, then reduce heat to medium-low. Simmer for 10 minutes, stirring occasionally.
- Remove from heat and gently mash strawberries with a potato masher until desired consistency is reached. Return to heat and cook for another 5-7 minutes, or until mixture has reduced slightly. The mixture should thickly coat the back of a spoon (and will continue to thicken as it cools).
- Remove from heat, transfer to jars, and allow to cool completely before adding lids. Store for up to 1 year in freezer, or up to 3 weeks in the refrigerator.
EASY STRAWBERRY RHUBARB VANILLA JAM WITH ... - RECIPE RUNNER
From reciperunner.com
5/5 (1)Total Time 45 minsCategory BreakfastCalories 1 per serving
- In a large saucepan over medium high heat combine the strawberries, rhubarb, water, lemon juice, sugar and cardamom.
- Once the strawberries and rhubarb mixture has reduced by about half use a potato masher or back of a spoon to mash them to the consistency you prefer.
STRAWBERRY VANILLA JAM RECIPE - GOOD FOOD
From goodfood.com.au
- Hull strawberries and cut in half. Put in a heavy-based saucepan with vanilla bean and lemon juice and cook gently for a few minutes until the fruit is warmed through and softened.
- Add sugar and stir to dissolve. When sugar has dissolved, increase heat and boil rapidly for 10-15 minutes or until setting point is reached. Stir jam to prevent it from sticking to the base of the pan.
- Check for setting point by placing a teaspoon of jam on a cold saucer and placing it in the freezer for two minutes. The jam is ready if a skin forms when you push it gently with your finger and the jam separates into two parts when you run your finger through it. If the jam has not set, return to the heat and check again after a few minutes.
- When setting point is reached, remove jam from heat, remove vanilla pod and carefully pour jam into hot, sterilised jars. Refrigerate jam when opened.
EASY AND SWEET STRAWBERRY THYME FREEZER JAM - CTV
From more.ctv.ca
- In a large pot over set over medium heat, combine the strawberries, sugar, lemon zest and juice, and thyme leaves. If you are using a vanilla bean, add the scrapings and the pod now but if you’re using vanilla extract, save that to add at the very end.
- Bring the mixture to a rolling boil, stirring frequently with a spoon and mashing the strawberries slightly. I like to use a potato masher for this. Turn the heat down to medium low and simmer for 10 minutes or so or until jammy.
- Remove the jam from the heat and add in vanilla extract, if using. Allow the jam to cool slightly then divide into your jars. Allow the jam to cool completely then seal with lids and pop one jar into your fridge to chill and two into your freezer for later use.
- Strawberries are a great crop for beginners. Even though they're perennials, many people treat them like annuals and replant every year to avoid the maintenance on a perennial crop.
STRAWBERRY-VANILLA FREEZER JAM | STOP AND SHOP
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HOMEMADE STRAWBERRY JAM RECIPE (STEP BY STEP + VIDEO ...
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5/5 (1)Total Time 45 minsCategory BreakfastCalories 78 per serving
- Start by pureeing the strawberries. I took approximately 500 grams of berries that gave me 2 cups of puree.
- Wash the strawberries well to remove any dirt. Chop off the top with the green leaves using a sharp paring knife. Cut the strawberries into quarters and add them to the medium jar of a blender. Blend to make a smooth puree.
- Measure 2 cups of strawberry puree. I made a small batch but you can easily double or triple the recipe if you want to make a bigger batch. Add the strawberries puree, 1 cup sugar, 1 tsp vanilla extract, and 2 tbsp lime juice in a medium-size non-stick pan.
- Cook on medium heat till the jam thickens to the desired consistency, approximately 20-25 minutes. Keep stirring at regular intervals while cooking. If the mixture is spluttering too much, cover the pan with a lid.
THE BEST STRAWBERRY JAM (NO PECTIN) - COMPLETELY DELICIOUS
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4.2/5 (4)Total Time 1 hr 15 minsCategory SnackCalories 312 per serving
- Combine all ingredients in a large saucepan. Bring the mixture to a boil over medium high heat, stirring frequently.
- If canning, fill sterilized jars leaving ¼ inch headspace. Wipe the rims of the jars clean and cover with sterilized lids and rings. Process in a pot of boiling water for 10 minutes. Make sure the water covers the jars completely, and that it is boiling for the entire processing time.
STRAWBERRY SWEET ROLLS WITH VANILLA CREAM CHEESE ICING ...
From deliciousonadime.com
5/5 (1)Total Time 2 hrs 5 minsCategory BreakfastCalories 238 per serving
- Put vinegar in a measuring cup. Add milk until it reaches the 1 cup mark. Set aside to let milk curdle.
- Melt butter in a bowl in the microwave. Add sugar and mix well. Then microwave milk mixture for 1 minute and stir well. Add it to butter. Add two eggs and whisk well to combine. Test to make sure it's not too hot or too cold (you're just looking for warm). Then dump into the dry mixture.
- Mix lightly, then fill your measuring cup with 1 cup of WARM water. Slowly add it to the dough, stirring lightly until the dough comes together into a sticky ball. This too almost 1 cup for me but it can vary. Don't overmix.
STRAWBERRY VANILLA BEAN JAM RECIPE - SMELLS LIKE HOME
From smells-like-home.com
Reviews 4Servings 5Cuisine AmericanCategory Jam, Preserves, Chutney
- Prep the strawberries: Add the strawberries, sugar, and vanilla bean seeds and pod halves to a large, heavy-bottomed non-reactive pot (at least 7 quarts). Stir everything together and let the strawberries macerate for 30 minutes. Place a small plate in the freezer.
- Canning Prep: Wash and dry your jars, brand new lids (never reused), and rings. Check the jars for cracks or chips and discard any that are damaged. Add the lids to a small saucepan filled with an inch or two of water. Place the jars in your canning pot, set on top of a rack - not directly on the bottom of the pot - and fill the pot with enough water so that it covers the top of the jars by at least 1 inch. Cover and bring the water to a boil and keep the water boiling while you make the jam.
- To make the strawberry vanilla bean jam: Stir the lemon zest and juice into the strawberries. Bring the mixture to a boil and cook for 10 minutes. Begin skimming off the foam with a large stainless steel spoon while the berries cook (discard the foam). If you want to puree the jam, now is the time. Remove the bean pod halves. Either use an immersion blender directly in the pot or transfer half of the strawberries to a blender or food processor (work in batches if necessary) and carefully puree the hot mixture. Continue to boil the mixture until it thickens, 30 to 35 minutes, stirring occasionally at first and more frequently towards the end to prevent scorching. Skim off more of the foam that may appear while the jam cooks down.
- While the jam cooks, bring the water in the small saucepan to a simmer but don't allow it to boil. This will soften the rubber seal around the lids and help them seal better when processed.
STRAWBERRY JAM RECIPE - CELEBRATING SWEETS
From celebratingsweets.com
5/5 (7)Total Time 35 minsCategory Breakfast, SidesCalories 41 per serving
- Chop the strawberries. The larger you chop them the more chunky your jam will be (I quartered the small berries and chopped the larger ones into eighths).
- Put the chopped strawberries in a deep heavy pot. Split the 1/2 of vanilla bean lengthwise and add it to the pot of strawberries along with the remaining ingredients.
- Stir all of the ingredients and bring to a boil over medium-high heat. Once it comes to a boil, reduce the heat to medium and allow it to continue boiling for 25-35 minutes, stirring occasionally. The jam is done once it has reduced, thickened and is dark red. Remove from the heat and allow to cool to room temperature.
- Once cool, remove the vanilla bean. Using your fingers or a knife, squeeze/scrape remaining seeds from the vanilla bean pod into the jam and mix in. Discard the pod.
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From gettystewart.com
5/5 (2)Total Time 20 minsEstimated Reading Time 2 mins
- In a saucepan, bring rhubarb and 1-2 Tbsp water (just enough to cover the bottom of the pot) to a boil. Simmer for 6-8 minutes until rhubarb is soft and tender.
- Place strawberries in large wide bowl or even a 9x13 glass casserole dish so they're easy to mash. Use a potato masher to squish them well. (Whatever size you squish them is what size they'll be on your toast.)
- Add in the cooked rhubarb and mix well. Mash the combined mix a little more until nicely mixed.
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SUGAR-FREE STRAWBERRY FREEZER JAM RECIPE | THE FOODIE AFFAIR
From thefoodieaffair.com
4.8/5 (10)Total Time 20 minsCategory Sauce-JamCalories 14 per serving
- Rinse off and slice strawberries. Place in a blender or food processor and pulse to the desired consistency.
- Put in a large bowl and add the sweetener. If you desire a sweeter jam add in more sweetener and less if you do not . Adjust to your taste.
- In a small saucepan add water and gently add in the low sugar pectin. Stir until completely dissolved, bring to a full boil while continuing to stir.
- Bring to a rolling, hard boil and cook for 1 minute. Pour into prepared strawberry mixture and stir until well incorporated (2-3 minutes) Then add in the vanilla.
STRAWBERRY BASIL FREEZER JAM - RACHEL COOKS®
From rachelcooks.com
Ratings 3Calories 40 per servingCategory Dips & Spreads
- In a large bowl, mash strawberries using a potato masher. Measure out exactly two cups, setting aside any extra mashed berries, and add the 2 cups back to bowl. Save the extra mashed berries for another use. You want to be as exact with the recipe measurements as possible.
- To the 2 cups of mashed strawberries, stir in 4 cups of granulated sugar. Mix well to combine, making sure the sugar is completely incorporated, and then let the berry mixture stand for 10 minutes, stirring occasionally.
- After 10 minutes, in a small saucepan, combine fruit pectin and 3/4 cup water. Bring to a boil on high heat, stirring constantly. When it boils, set a timer for one minute. Continue to stir constantly and then remove from heat when it has boiled for one minute.
- Stir pectin and water mixture into the fruit and sugar mixture. Stir constantly for about 3-4 minutes or until sugar is completely dissolved and mixture is no longer grainy. Stir in chopped basil leaves.
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Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
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