EASY STRAWBERRY JAM
Steps:
- First, prepare your preserving pot. Wash jars, lids and bands in hot, soapy water. Heat jars in simmering water. Set lids and bands aside.
- Combine the crushed strawberries, lemon juice, vanilla and sugar in a large saucepan. Bring to a boil over medium heat, stirring constantly to dissolve sugar. Boil, stirring frequently, until mixture thickens and gels (approximately 15 minutes). To test if the jam is ready, spoon a little onto a small plate and wait 30 seconds. Drag your finger through the jam and if the remaining jam doesn't "bleed" back, the jam is ready. Remove the jam from the heat and skim off any foam that may have risen to the top.
- Ladle the hot jam into hot jars, one at a time, leaving 1/4 inch (0.5cm) headspace. Wipe the rim of the jar and center on the lids. Apply the bands and adjust to fingertip tight.
- Process the filled jars in boiling water for 10 minutes. Remove pot lid. Wait 5 minutes, then carefully remove jars, cool and store up to 1 year in the pantry.
SUMMER STRAWBERRY JAM
Red, ripe strawberries make a classic jam that brings back summer year 'round.
Provided by Ball
Categories Trusted Brands: Recipes and Tips Ball® Canning & Recipes
Time 45m
Yield 32
Number Of Ingredients 4
Steps:
- Prepare boiling water canner. Heat jars and lids in simmering water until ready for use. Do not boil. Set bands aside.
- Place strawberries in a 6- or 8-quart saucepan. Gradually stir in pectin. Over high heat, bring mixture to a full rolling boil that cannot be stirred down, stirring constantly.
- Add entire measure of sugar, stirring to dissolve. Return mixture to a full rolling boil. Boil hard 1 minute, stirring constantly. Remove from heat. Skim foam if necessary.
- Ladle hot jam into hot jars leaving 1/4 inch headspace. Wipe rim. Center lid on jar. Apply band until fit is fingertip-tight.
- Process in a boiling-water canner for 10 minutes, adjusting for altitude. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.
Nutrition Facts : Calories 43.4 calories, Carbohydrate 11.2 g, Fiber 0.2 g, Protein 0.1 g, Sodium 0.1 mg, Sugar 10.9 g
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.
STRAWBERRY JAM
Provided by Ree Drummond : Food Network
Categories condiment
Time P1DT1h10m
Yield Eight 8-ounce jars of jam
Number Of Ingredients 4
Steps:
- Place the mason jars in a large hot water bath canner (or pot). Cover with water and bring to a simmer. Simmer the center lids in separate saucepan full of water.
- Place the mashed strawberries and lemon juice in a separate pot. Stir in the pectin until dissolved. Bring the strawberries to a strong boil.
- Add the sugar (measure beforehand so you can add it all at once), and then return the mixture to a full (violent) boil that can't be stirred down. Boil hard for 1 minute 15 seconds. Skim foam off the top.
- Remove one jar at a time from the simmering water. Pour water back into the pot. Using a wide-mouth funnel, fill each jar with jam, being careful to keep the liquid/fruit ratio consistent. Fill the jars so that they have 1/4-inch of space at the top. Run a knife down the side of the jar to get rid of air bubbles. Wipe the rim of the jar with a wet cloth to remove any residue or stickiness.
- Remove the center lid from the simmering water and position it on top. Put screw bands on jars, but do not over tighten! Repeat with all the jars, and then place the jars on a canning rack and lower into the water. Place the lid on the canner, and then bring the water to a full boil. Boil hard for 10 to 12 minutes.
- Turn off the heat and allow the jars to remain in the hot water for an addition 5 minutes. Remove the jars from the water using a jar lifter, and allow them to sit undisturbed for 24 hours.
- After 24 hours, remove the screw bands and check the seal of the jars. The center lids should have no give whatsoever. If any seals are compromised, store those jars in the fridge. Otherwise, fill your pantry with your newly canned goodness.
CLASSIC STRAWBERRY JAM
This is a classic Canadian recipe. Simple and delicious. It's not thick, like pectin-based jams, but I think it's truer to the fruit and more delicious. Try it with Recipe #62942 - perfect pairing. ETA: Many people have asked me why this recipe contains butter. The butter prevents the jam from foaming while you're cooking it - the foam is unattractive and spoils the appearance of the jam. Adding a little butter eliminates this problem.
Provided by evelynathens
Categories Strawberry
Time 40m
Yield 6 pint jars (approximately)
Number Of Ingredients 4
Steps:
- In a large saucepan, bring strawberries up to a simmer over medium-low heat, mashing roughly with a potato masher or flat spoon.
- Add sugar and lemon juice, stir, and bring up to a simmer for 2 minutes.
- Add butter and bring to a vigorous boil, stirring often, and cook for 10 to 20 minutes, periodically measuring the viscosity of the jam by dabbing a spoonful onto a plate and tipping the plate.
- Once the jam slows its drip down the plate (it should no longer run like a syrup), remove from heat and skim off foam.
- Fill jars that have been washed, rinsed, dried and boiled in a pot of water for 3 minutes to 1/4 inch from the top.
- Fasten lids securely and boil jars in a vat of water (be sure jars are completely submerged) for 15 minutes.
- Remove jars with tongs and let cool upright.
- Check for secure seals on jars (lid should not spring when touched) and store in a cool place away from light for up to a year.
- Any jars that do not achieve a proper seal should be refrigerated.
Nutrition Facts : Calories 591.6, Fat 0.7, Sodium 3.7, Carbohydrate 151.7, Fiber 4.6, Sugar 144.5, Protein 1.6
STRAWBERRY JAM
This is by far the easiest recipe I have found for strawberry jam without using a pectin. The jam is soft, spreadable and delicious.
Provided by Katharine
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Jams and Jellies Recipes
Time 40m
Yield 40
Number Of Ingredients 3
Steps:
- In a wide bowl, crush strawberries in batches until you have 4 cups of mashed berry. In a heavy bottomed saucepan, mix together the strawberries, sugar, and lemon juice. Stir over low heat until the sugar is dissolved. Increase heat to high, and bring the mixture to a full rolling boil. Boil, stirring often, until the mixture reaches 220 degrees F (105 degrees C). Transfer to hot sterile jars, leaving 1/4 to 1/2 inch headspace, and seal. Process in a water bath. If the jam is going to be eaten right away, don't bother with processing, and just refrigerate.
Nutrition Facts : Calories 85 calories, Carbohydrate 21.9 g, Fat 0.1 g, Fiber 0.5 g, Protein 0.2 g, Sodium 0.2 mg, Sugar 21.1 g
SUNSHINE STRAWBERRY JAM
The power of the sun brings out the rich strawberry flavor in this jam that'd be great on toast or pancakes.
Yield Makes about 9 8-ounce glasses
Number Of Ingredients 3
Steps:
- Hull, wash and drain the strawberries. Place 1/4 of the berries and 1/4 of the sugar in a large pot, and cook over medium heat, stirring constantly, until the sugar dissolves. Add remaining berries, sugar and the lemon juice and bring to a boil, stirring frequently so that the sugar does not burn. Cook at a rolling boil for 12 minutes, remove from the heat and skim carefully. Pour juice and berries in a single layer into shallow pans, cover each with a pane of glass and insert a small paper wedge under the glass on each pan to allow air to circulate. Stand pans in the sun for 3 days, or until liquid thickens. Stir twice daily. Pour into hot, sterilized jelly glasses and cover with a thin layer of melted paraffin. When the paraffin has hardened, cover the glasses and store. (If you do not have 3 consecutive days of hot sun, the juices will take longer to thicken but the end result will be the same.)
SUMMER STRAWBERRY JAM
Provided by Deborah Snyder
Categories Condiment/Spread Vegetarian Strawberry Summer Vegan Jam or Jelly Simmer Bon Appétit
Yield Makes about 2 1/3 cups
Number Of Ingredients 4
Steps:
- Bring first 3 ingredients to boil in large saucepan over medium-high heat, stirring until sugar dissolves and brushing down sides of pan with wet pastry brush. Attach candy thermometer to sides of pan and boil syrup until thermometer registers 225°F, about 6 minutes. Mix in strawberries. Return mixture to boil, reduce heat, and simmer until jam thickens and thermometer registers 216°F, stirring occasionally, about 1 hour. Transfer jam to small bowl and cool. Cover and refrigerate.
NO-COOK STRAWBERRY JAM
Recipe is from Karo Sweet and simple recipe Cookbook 1992. Notes on No Cook Jams: Since no cook jams require no heat processing, they are more brightly colored, fruitier and fresher tasting than cooked fruit jams. Use firm, fully ripe, unblemished fruit. Chop quickly in small quantities using a blender, food processor or grinder. (to prevent some fruits like peaches, pears, and apricots from darkening, add lemon juice.) Corn syrup enhances fresh fruit flavor and blend easily. Freezer jams can be made with any fruit except fresh pineapple. Blueberries are best used as a secondary fruit in a combination.
Provided by Steve P.
Categories Dessert
Time 55m
Yield 4 pints
Number Of Ingredients 5
Steps:
- In a blender or food processor finely chop strawberries.
- Measure 3¼ cups.
- I a 4-quart bowl combine measured fruit and lemon juice.
- Slowly add pectin stirring vigorously.
- Set aside 30 minutes, stirring occasionally.
- Add corn syrup; stir until well combined.
- Gradually stir in sugar until dissolved.
- Ladle into ½ pint freezer jars or containers, leaving ½ inch head space; cover tightly.
- Refrigerate jams to be used in 2 to 3 weeks; freeze up to 1 year.
- •Peach or Nectarine Jam: Omit strawberries.
- Peel and pit about 2½ pounds ripe peaces or nectarines.
- Finely chop in blender or food processor.
- Measure 3¼ cups; continue as above.
- •Apricot Jam: Omit strawberries.
- Peel and pit about 3 pounds ripe apricots.
- Finely chop in blender or food processor.
- Measure 3¼ cups; continue as above.
- •Apricot raspberry jam: Omit strwaberries.
- Peel and pit 1½ pounds ripe apricots.
- Finely chop in blender or food processor.
- Measure 2 cups.
- Fully crush about 1 to 2 pints ripe raspberries.
- Measure 1½ cups.
- Combine with measured apricots; continue as above.
- •Sweet Cherry Jam: Omit strawberries.
- Pit about 2½ pounds ripe sweet cherries.
- Finely chop in blender or food processor.
- Measure 3¼ cups; continue as above.
More about "summer strawberry jam food"
25 DELICIOUS RECIPES WITH STRAWBERRY JAM - THE TOASTY …
From thetoastykitchen.com
Reviews 1Estimated Reading Time 5 mins
19 STRAWBERRY RECIPES - SERIOUS EATS
From seriouseats.com
30 MINUTE STRAWBERRY JAM - THE QUICKEST AND EASIEST …
From oldworldgardenfarms.com
SUMMER STRAWBERRY JAM - CARANDALE FRUIT FARM
From carandalefarm.com
OLD-FASHIONED STRAWBERRY JAM RECIPE | CANADIAN LIVING
From canadianliving.com
13 SUMMER STRAWBERRY DESSERTS YOU NEED TO TRY IN 2022
From tasteofhome.com
5 MISTAKES TO AVOID WHEN MAKING STRAWBERRY JAM
From thekitchn.com
STRAWBERRY JAM (THE BEST) | RICARDO
From ricardocuisine.com
SUMMER STRAWBERRY JAM RECIPE | BON APPéTIT
From bonappetit.com
Servings 2.33
SIMPLE SUMMER JAM SESSION CALLS FOR STRAWBERRIES AND SUNSHINE
From npr.org
PAULA DEEN: HOMEMADE STRAWBERRY JAM RECIPE - SERVES 30
From pauladeen.com
10 DELICIOUS SUMMER JAM RECIPES TO MAKE RIGHT NOW | 2022
From whatthefab.com
STRAWBERRY JAM RECIPES - BBC FOOD
From bbc.co.uk
BEST FRESH STRAWBERRY JAM RECIPES | FOOD NETWORK CANADA
From foodnetwork.ca
3 EASY SUMMER JAM RECIPES - COOKING IN MY GENES
From cookinginmygenes.com
THE PIONEER WOMAN’S STRAWBERRY JAM - FOOD NETWORK CANADA
From foodnetwork.ca
USE THIS HOMEMADE STRAWBERRY JAM RECIPE TO MAKE HOLIDAY GIFTS!
From stonefamilyfarmstead.com
SWEET SUMMER STRAWBERRY BREAKFAST RECIPES - THE SPRUCE EATS
From thespruceeats.com
SUMMER STRAWBERRY JAM | RECIPE
From worldfoodwine.com
35+ JAM RECIPES FOR SUMMER FRUIT - GENTLY SUSTAINABLE
From gentlysustainable.com
HOMEMADE STRAWBERRY JAM SWEETENED WITH HONEY - FARMHOUSE …
From farmhouseonboone.com
SUMMER STRAWBERRY JAM - HAPPY GIRL KITCHEN | GOOD EGGS
From goodeggs.com
10 JAM RECIPES FOR PRESERVING PRIME SUMMER FRUIT
From seriouseats.com
STRAWBERRY WATERMELON JAM - THE FLOUR HANDPRINT
From theflourhandprint.com
SUMMER BERRY JAM RECIPE - BBC FOOD
From bbc.co.uk
STRAWBERRY JAM RECIPE - GOOD HOUSEKEEPING
From goodhousekeeping.com
18 DELICIOUS STRAWBERRY DESSERTS TO MAKE THIS SUMMER
From thespruceeats.com
FRESH SUMMER STRAWBERRY RECIPES - SHAPE
From shape.com
37 OF THE BEST STRAWBERRY RECIPES FOR SUMMER | CHATELAINE
From chatelaine.com
HOMEMADE STRAWBERRY JAM - LANA’S COOKING
From lanascooking.com
30 STRAWBERRY SUMMER CAKE RECIPES TO MAKE ASAP
From tasteofhome.com
SWEET AND SAVORY JAM RECIPES YOU NEED TO MASTER | FOOD & WINE
From foodandwine.com
SUMMER STRAWBERRY JAM - KITCHEN ALCHEMY
From blog.modernistpantry.com
10 FANTASTIC AND UNUSUAL STRAWBERRY RECIPES THAT GO BEYOND JAM
From ruralsprout.com
20 STRAWBERRY RECIPES FOR SUMMER - WHAT'S GABY COOKING
From whatsgabycooking.com
10+ STRAWBERRY RECIPES FOR SUMMER - STRAWBERRY DRINKS & DESSERTS
From recipe-garden.com
STRAWBERRY JAM RECIPE (BEST EVER) + VIDEO - THE SLOW ROASTED ITALIAN
From theslowroasteditalian.com
50 EASY STRAWBERRY DESSERTS FOR SUMMER - BACON IS MAGIC
From baconismagic.ca
STRAWBERRY JAM FOR CANNING RECIPE - SIMPLY RECIPES
From simplyrecipes.com
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...
Check it out »
You'll also love