FRESH STRAWBERRY JAM
Here's my preferred method for making strawberry jam. It uses a lot less sugar than many other recipes, and I use homemade pectin puree. It's amazingly delicious.
Provided by Chef John
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Jams and Jellies Recipes
Time 2h25m
Yield 24
Number Of Ingredients 7
Steps:
- Place chopped apples, lemon, and water in a saucepan. Bring to a boil over high heat; reduce heat to medium. Cover and cook, stirring occasionally, until fruit is very soft and collapsed, about 30 minutes. Remove from heat. Strain through a fine sieve into a bowl to separate the liquid from the pulp and seeds. Press with the back of a wooden spoon or spatula to extract as much liquid as possible. Discard pulp and seeds. You should have about 1 1/2 cups pectin puree. A bit more or less will work fine.
- Place hulled strawberries in the bowl of a food processor. Pulse until berries are pureed, about 1 minute. Transfer to a saucepan. Add strained pectin puree to strawberries. Stir in 1 cup sugar. Bring mixture to a simmer over medium-high heat. Reduce heat to medium; simmer for about 15 minutes. Skim off foam. Adjust heat, if necessary, to ensure mixture is always simmering without boiling over. Stir in remaining 1 1/4 cup sugar.
- Cook, stirring often, until mixture reaches 220 degrees F (105 degrees C), 50 to 60 minutes. Remove from heat. Whisk in lemon juice.
- Ladle into sterilized canning jars while still hot. Allow to cool to room temperature uncovered. Cover and refrigerate 1 or 2 days before serving to allow sugar and pectin to thicken up the jam.
Nutrition Facts : Calories 100.7 calories, Carbohydrate 26 g, Fat 0.2 g, Fiber 1.8 g, Protein 0.5 g, Sodium 1.2 mg, Sugar 23.3 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
QUICK STRAWBERRY JAM
Making your own strawberry jam is as easy as one-two-three. The only ingredients you need to make this recipe are whole, hulled strawberries, sugar, and lemon juice. For a quick breakfast or snack, toast slices of country-style bread and top with ricotta cheese and a dollop of jam.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Yield Makes 1 3/4 cups
Number Of Ingredients 3
Steps:
- In a food processor, process strawberries until coarsely chopped. Transfer to a large skillet and stir in sugar and lemon juice. Cook over medium-high, stirring frequently, until jam is thickened and bubbles completely cover surface, 9 to 10 minutes. Transfer jam to a jar and let cool to room temperature. (To store, seal jar and refrigerate, up to 10 days).
Nutrition Facts : Calories 24 g
REALLY EASY STRAWBERRY JAM
Make and share this Really Easy Strawberry Jam recipe from Food.com.
Provided by grapefruit
Categories Low Protein
Time 30m
Yield 2 cups
Number Of Ingredients 3
Steps:
- Combine strawberries and sugar in a medium heavy based pan. allow to stand for 10 minutes
- Add lemon juice.
- Stir gently over low to medium heat until all the sugar dissolves.
- Bring slowly to the boil, reduce heat and simmer on low to medium heat for 35 minutes or until jam gels when tested.
- Remove jam from heat and allow bubbles to subside.
- Set aside for 2 minutes then ladle hot mixture into sterilized jars. seal immediately.
- Store in cool, dark place. Refrigerate after opening.
STRAWBERRY JAM WITH JELL-O®
This fresh strawberry jam is made with JELL-O® and no added sugar for wholesome flavor that everyone can enjoy.
Provided by Bea Gassman
Categories Jams and Jellies
Time 20m
Yield 24
Number Of Ingredients 3
Steps:
- Crush strawberries in a large saucepan. Add water and gelatin, mixing well.
- Over medium heat bring mixture to boiling, stirring constantly. Reduce heat to low and simmer for 2 minutes.
- Pour into jars, allow to cool, and then cover. Can be stored in refrigerator for 1 week, or frozen for several weeks.
Nutrition Facts : Calories 16.6 calories, Carbohydrate 3.9 g, Fiber 0.2 g, Protein 0.4 g, Sodium 14.4 mg, Sugar 3.6 g
QUICK AND EASY STRAWBERRY JAM
This is an easy and tasty way to use up a freshly picked quarts of summer strawberries. It makes about seven half-pints, so there's enough to share. -Ball Brand and Kerr Brand home canning products
Provided by Taste of Home
Time 30m
Yield about 7 half-pints.
Number Of Ingredients 3
Steps:
- Crush strawberries and measure 4-1/2 cups berries into a large saucepan. Stir in pectin and bring to a rolling boil over high heat, stirring frequently. Add sugar and return to a rolling boil. Boil for 1 minute, stirring constantly. , Remove from heat and skim off foam. Carefully ladle hot mixture into hot half-pint jars, leaving 1/4-in. headspace. Remove air bubbles; wipe rims and adjust lids. Process for 10 minutes in a boiling-water canner.
Nutrition Facts :
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
STRAWBERRY JAM
Make and share this Strawberry Jam recipe from Food.com.
Provided by josh mcintosh
Categories Strawberry
Time 45m
Yield 2-5 serving(s)
Number Of Ingredients 3
Steps:
- Chop strawberries into around 1cm bits.
- Put strawberries in a pot and stir for at least 10 minutes.
- Next add ALL sugar and lemon juice and stir for around 2 minutes, and then leave it to boil for around 15 minutes.
- After that it should generally be ready, pour into a jar or anything, really and leave the lid off to cool the jam, at this time it will be very hot.
- Leave the jam to cool for at least 15-30 minutes and then it will be ready.
- (NOTE: This is not a thick jam. It should still have chunks of strawberries in it).
Nutrition Facts : Calories 1626.3, Fat 0.3, Sodium 8.3, Carbohydrate 421.1, Fiber 4.1, Sugar 409.2, Protein 1
EASY APPLE RHUBARB JAM
Although apple rhubarb jam may sound weird, it is amazingly delicious! You can substitute strawberries for the apples to make strawberry rhubarb jam.
Provided by Amanda
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Jams and Jellies Recipes
Time 25m
Yield 48
Number Of Ingredients 6
Steps:
- In a large saucepan mix together the rhubarb, apples, sugar, water and cinnamon. Bring to a boil, then cook over medium heat for 20 minutes or until the fruit is soft. Stir in the pectin and boil for 5 minutes.
- Ladle into sterile jars, wipe rims with a clean cloth or paper towel, and seal with new lids. Process in a bath of simmering water for at least 10 minutes, or as recommended by your local extension if you are at a high altitude. Store unopened jars in a cool dark place. Refrigerate jam after opening.
Nutrition Facts : Calories 38.3 calories, Carbohydrate 9.9 g, Fiber 0.4 g, Protein 0.1 g, Sodium 0.5 mg, Sugar 9.2 g
EASY STRAWBERRY JAM
Make and share this Easy Strawberry Jam recipe from Food.com.
Provided by MizzNezz
Categories Breakfast
Time 39m
Yield 2-3 pints
Number Of Ingredients 4
Steps:
- Thaw berries, purée in blender.
- Pour into large bowl.
- Add sugar, mix thoroughly.
- Let stand for 20 minutes.
- Stir occasionally.
- In small saucepan combine pectin and water.
- Bring to a boil, and boil for 1 minute.
- Stir constantly.
- Remove from heat.
- Stir pectin into berries, stir for 3 minutes.
- Pour into covered containers.
- Let sit on counter for 12 hours, then put in fridge or freezer.
Nutrition Facts : Calories 1463.4, Fat 0.5, Sodium 55.2, Carbohydrate 382.1, Fiber 7.5, Sugar 353.5, Protein 1.6
BLUEBERRY JAM BARS
Not only do these blueberry jam bars make a delectable dessert (especially with a scoop of vanilla bean ice cream), but they make a satisfying breakfast as well. The star of this recipe is the no-fuss quick jam method, which yields beautiful homemade jam in minutes! Adding lemon cuts through the sweetness of the berries and adds a remarkable zing to the jam. Plus, the cinnamon-brown sugar crumble topping lends a warmth that makes these bars the ultimate comfort treat.
Provided by Vallery Lomas
Categories main-dish
Time 2h
Yield 16 servings
Number Of Ingredients 17
Steps:
- For the quick blueberry jam: Stir together the blueberries, sugar, lemon zest and juice in a medium saucepan over medium heat and cook until the berries release some liquid and soften, 1 to 2 minutes. Mash the mixture with a potato masher until the berries break down, decrease to medium-low heat and cook until the sugar dissolves, 3 to 5 minutes. Sprinkle the cornstarch over top, stir and cook until the jam thickens enough to coat the back of a spoon nicely, about 1 minute. Remove from the heat and allow to cool completely, 30 minutes.
- For the crumble: Preheat the oven to 350 degrees F. Grease a 9-inch square baking dish with cooking spray and line with parchment paper.
- Cream the butter, granulated sugar and brown sugar in a stand mixer fitted with the paddle attachment until light and fluffy, 2 to 3 minutes. Add the vanilla and mix gently until combined.
- Add the flour, 1 cup oats, salt, baking powder and cinnamon and mix on low speed until just combined, scraping down the sides of the bowl as needed. Transfer 1/2 cup of the mixture to a medium bowl and set aside. Press the remaining mixture evenly into the bottom of the prepared baking dish.
- Stir the remaining 1/2 cup oats and chopped pecans into the reserved mixture in the medium bowl. Refrigerate the mixture until the jam is cooled completely.
- Spread the cooled jam evenly over the crust and sprinkle the crumble on top. Bake until golden brown and set, 30 to 35 minutes. Transfer the baking dish to a wire rack and allow to cool completely, about 1 hour. Slice and serve.
EASY STRAWBERRY JAM
This quick strawberry jam will put you off the store-bought stuff for good.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Yield Makes 1 1/2 cups
Number Of Ingredients 2
Steps:
- Heat strawberries and sugar in a medium saucepan over medium heat. Cook, stirring, until bubbling and thickened, 10 to 15 minutes. Transfer to a glass jar and let cool completely.
Nutrition Facts : Calories 46 g, Fiber 1 g
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