Elsies No Cook Strawberry Jam Recipes

Steps:

• Combine berries and sugar. Let stand 20-30 minutes, stirring occasionally.
• Make pectin solution by stirring pectin in 1 c cold water and bringing it to a rapid boil for 1 minute.
• Remove from heat and add pectin mixture to the berries. Stir for 2 minutes.
• Put in jars or freezable containers and leave at room temperature for 24-48 hours - then freeze. Keep in freezer.

Steps:

• Blend 3/4 fruit and roughly chop the rest. Add the rest of the ingredients mix well and leave for 1 hr, stirring occasionally, until thickened. Store in a sterilised jar in the fridge for up to 4 days or freeze for up to 1 month.

Steps:

• Heat oven to 140C/fan 120C/gas 1. Tip the sugar into a shallow dish and warm in the oven for about 10 mins.
• Meanwhile, hull the strawberries and crush in a large bowl with a potato masher or fork. Stir in the warm sugar and leave for about 4 hrs, at room temperature, stirring occasionally, until the sugar has dissolved,
• Mix in the pectin, stirring well, then add 3 tbsp lemon juice. Ladle the fruit crush into 5-6 small clean freezerproof containers, or jars. Cover loosely with cling film and leave at room temperature for about 3 hrs then check to see if the mixture is setting. If it still appears quite runny, tip the pots back into the bowl and mix in another tbsp of lemon juice, then repeat the process with the pots. Leave for at least 24 hrs at room temperature, by which time the mixture should have reached a soft set. Cover tightly with lids and freeze until required. Freezes for up to 8 months - keep in the fridge after defrosting. The jam may go cloudy after freezing - but when thawed, just stir and it will go clear again.

Steps:

• Coarsely mash strawberries with sugar, lemon juice, and salt using a potato masher in a large bowl. Let stand, stirring and mashing occasionally, 10 minutes.
• Transfer half of strawberry mixture to a blender and purée with cream until smooth. Return strawberry cream to bowl with remaining strawberries and chill, stirring occasionally, until very cold, 3 to 6 hours.
• Freeze mixture in ice cream maker. Transfer to an airtight container and put in freezer to firm up.

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.