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 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 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
STRAWBERRY RHUBARB AND VANILLA JAM
Jellies, James & Chutneys - Preserving the Harvest. makes 2 ¼ pound. Variation: replace the vanilla with 2 ounces fresh ginger.
Provided by dicentra
Categories Strawberry
Time 30m
Yield 2 1/2 pounds
Number Of Ingredients 6
Steps:
- Cut the rhubarb into 1 inch slices. Slice the strawberries.
- In a large bowl, layer the fruit with the sugar. Pour the lemon juice over and let sit in a cool spot overnight.
- Scrape the fruit sugar and juice into a non-reactive pot and warm over low heat.
- Bring the mixture to a full rolling boil and cook for 2 minutes then turn off the heat and stir in the pectin.
- Return the mixture to a boil and boil for 2 minutes or until the jam has reached the setting point.
- Remove from heat, skim off any foam and stir in the vanilla seeds.
- Let cool for 5 minutes before ladling into hot sterilized jars and seal.
Nutrition Facts : Calories 2995.4, Fat 1.7, SaturatedFat 0.3, Sodium 26.5, Carbohydrate 768.5, Fiber 14.7, Sugar 742.2, Protein 5.5
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 AND VANILLA JAM
This simple strawberry and vanilla jam recipe only takes 30 mins to make. This jam recipe makes 4 to 6 jars, so you'll even have enough to keep some for yourself and give the rest to family and friends.
Provided by TJPeacock
Time 50m
Yield Makes 4 - 6 Jars
Number Of Ingredients 0
Steps:
- Put the strawberries and sugar in a large pan and slit the vanilla pod in two. Extract the seeds and add to pan with the pod. Bring to the boil and then add the lemon juice and the balsamic vinegar if using.
- Bring to a rapid boil until it reaches setting point. Discard the vanilla pod and pour the jam into sterilised jars and seal.
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 LIMONCELLO JAM
This is one of my top-selling jams at the farmers market during the spring. It's amazing over a scoop of fresh vanilla ice cream, on a toasted waffle, or served with fresh goat cheese and crackers. -Krystal Wertman, Humble, Texas
Provided by Taste of Home
Time 40m
Yield about 10 half-pints.
Number Of Ingredients 8
Steps:
- In a Dutch oven, combine strawberries, water and lemon juice. Stir in pectin. Bring to a full rolling boil over high heat, stirring constantly. Stir in sugar; return to a full rolling boil. Boil and stir 1 minute. Immediately stir in limoncello and zest., Remove from heat; skim off foam. Ladle hot mixture into 10 hot half-pint jars, leaving 1/4-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight., Place jars in a canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 10 minutes. Remove jars and cool.
Nutrition Facts : Calories 75 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 0 sodium, Carbohydrate 19g carbohydrate (19g sugars, Fiber 0 fiber), Protein 0 protein.
STRAWBERRY BALSAMIC JAM
An otherwise typical recipe for strawberry jam, but with a touch of balsamic vinegar added for a deliciously different kick. Try on toast or serve with anything from ice cream to pound cake.
Provided by nch
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Jams and Jellies Recipes
Time 40m
Yield 20
Number Of Ingredients 4
Steps:
- Combine sugar and vinegar in a saucepan over medium heat; bring to a boil. Reduce heat to a simmer and cook uncovered until the sugar is dissolved.
- Add strawberries and thyme to the sugar mixture; bring to a boil. Reduce to a simmer and cook uncovered for 15 to 20 minutes.
- Remove thyme sprigs. Allow jam to cool and store in the fridge in an airtight container or transfer hot jam to sterilized jars and seal.
Nutrition Facts : Calories 92.1 calories, Carbohydrate 23.5 g, Fat 0.1 g, Fiber 0.9 g, Protein 0.3 g, Sodium 2 mg, Sugar 22.1 g
STRAWBERRY VANILLA JAM
Categories Candy Strawberry Vanilla Spring Boil
Yield makes 8 half-pint jars
Number Of Ingredients 3
Steps:
- Combine the strawberries, vanilla beans, and 1 1/2 cups of the sugar in a large bowl. Mix well and let the mixture sit for at least 30 minutes, or until a puddle of juice forms at the bottom of the bowl, and up to several hours.
- Meanwhile, have ready 8 half-pint canning jars with 2-piece lids. Fill a large pot with water and bring to a boil over high heat, then reduce the heat so that the water is barely bubbling. Immerse the pint jars in the pot. Place the rings and lids in a separate small saucepan and cover them with very hot, but not boiling, water. Leave the jars and lids immersed while you cook the jam. If you don't have a candy thermometer to tell you when the jam is done, place a small plate in the freezer.
- Transfer the fruit mixture and all of its juices to a large, wide pot set over medium-high heat. Cook, stirring occasionally, until the strawberries are very soft, 25 to 30 minutes. Use a potato masher to break down the strawberries. Taste, and add additional sugar, 1/4 cup at a time, stirring to dissolve it, as needed. Fish out the vanilla beans and use a paring knife to scrape their seeds into the jam. Discard the beans.
- Continue cooking the mixture, stirring frequently to avoid scorching, until it reduces by about one-third and reaches 220°F on a candy thermometer, another 60 to 90 minutes. If you don't have a candy thermometer, remove the plate from the freezer and immediately spoon a teaspoon of jam onto it. Let it sit for a few minutes until the jam cools, then tilt the plate and see how much it runs. It will probably not wrinkle and get firm the way jams with more pectin would, but it should be thick and only slightly run. If it's too runny, continue cooking it down, stirring frequently, until it thickens further.
- While the jam is still hot, ladle it into the hot, sterilized canning jars, leaving about 1/4 inch of head space at the top. Remove any air bubbles by running a long, nonmetallic utensil, such as a chopstick or wooden skewer, around the edges of the jar between the jar and the jam. Top with the prepared lids, close tightly, and process for 5 minutes in a hot-water bath (submerge the jars by at least 1 to 2 inches of water). Let cool, undisturbed, to room temperature.
- Besides making that telltale ping when it seals, the lid of a properly sealed jar should be slightly concave and not move when touched; if the lid springs down and back when you press your finger in the center, the lid is not sealed. Process it again, or store the jar in the refrigerator instead of at room temperature. Store jars in a cool, dry place.
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STRAWBERRY VANILLA JAM RECIPE | GOOD FOOD
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- 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.
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#60-minutes-or-less #time-to-make #course #main-ingredient #preparation #occasion #jams-and-preserves #canning #condiments-etc #fruit #gifts #berries #strawberries #technique #water-bath
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