GRANDMOTHER'S STRAWBERRY JAM
Old fashioned strawberry goodness! This delicious jam with its rich, fruity Strawberry flavor is lovely served on warm buttered recipe #428672 with Devon or Cornish cream (see my recipe #453683) for a traditional English Strawberry Cream Tea. An updated old family recipe. Enjoy!
Provided by BecR2400
Categories Strawberry
Time P1D
Yield 8 8-ounce jars
Number Of Ingredients 3
Steps:
- Wash, dry and hull the berries. If berries are large, halve them; lightly crush about 1/3 of the berries. Place the berries into a large non aluminum pot and gently fold in the sugar and the lemon juice. Cover and set aside to macerate in a cool place for several hours, or overnight.
- Bring the mixture to a boil over medium-high heat; then reduce heat to low and simmer for 9 to 15 minutes, stirring often with a stainless steel spoon, until jam just begins to thicken.
- Remove from the heat and let jam come to room temperature, about 1 hour, then cover and cool in the refrigerator for 2 to 3 hours.
- Simmer again for 9 to 15 minutes, stirring often, until jam is thickened.
- Working quickly, pour into 8 8-ounce prepared and sterilized canning jars. Fill the jars to within 1/2 inch of the top. Wipe the rim with a clean damp cloth and seal them with 1/4 inch of melted paraffin. Cool the jars overnight. Wipe and seal again if necessary. Store in a cool, dark place.
Nutrition Facts : Calories 347.6, Fat 0.5, Sodium 2.5, Carbohydrate 88.8, Fiber 3.6, Sugar 83.6, Protein 1.2
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
GRANDMA W'S STRAWBERRY JAM
I love strawberry jam better than any other flavor, so Grandma W shared this recipe with me. I have to admit, the first time I made it in my first apartment, I left it to sit on the counter once I sealed it, and came home to the lids on the ceiling with strawberry dripping all over the kitchen! It was one sticky mess! That's what...
Provided by Megan Stewart
Categories Jams & Jellies
Number Of Ingredients 2
Steps:
- 1. Boil strawberries and 2 c sugar together for 5 min. Add 2 more cups sugar and boil 3 additional minutes. Let stand 24 hours, then seal.
GRANDMA'S STRAWBERRY CAKE
This recipe came from my grandmother. Whenever this cake is made, it dissapears immediately. The strawberry flavor is so good and no one will believe how simple it is to make. Frozen strawberries can be used, but fresh ones are best. Prep time is a guess and does not include refrigerating overnight. Cook time is for the cake.
Provided by AudreyJo Boviall
Categories Dessert
Time 1h35m
Yield 1 cake
Number Of Ingredients 10
Steps:
- Prepare cake mix as directed in 9 x13 pan, let cool.
- While cake is baking, dissolve gelatin in boiling water.
- When completely dissolved, stir in strawberries, sugar, and sour cream.
- Place strawberry mixture in refrigerator until cake is cool.
- When cake is cool to the touch, poke holes all over the top with the end of a wooden spoon or chopstick.
- Pour strawberry mixture all over cake.
- Frost with whipped topping.
- Refrigerat overnight to allow strawberry mixture soak into the cake.
- Note: The strawberry mixture is very runny, but will soak into the cake if ALOT of holes are poked on top of the cake and it is allowed to chill overnight.
STRAWBERRY-RHUBARB JAM
I found a recipe for this jam that I made a few changes to, and this is my final recipe with my changes. It's a hit with all of my friends and family, and I hope that it will be for you as well. I used fresh ripe and home-grown strawberries and rhubarb to make my jam with.
Provided by Carla Bruss
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Jams and Jellies Recipes
Time 2h40m
Yield 192
Number Of Ingredients 7
Steps:
- Place rhubarb, strawberries, lemon juice, fruit pectin, and butter into a large kettle over medium heat. (Butter is optional but helps keep jam from getting too foamy). Stir the fruit mixture to help the juice start to form, and add sugar, about 1 cup at a time, stirring constantly until sugar is dissolved and the juice is starting to simmer. Turn up heat to medium-high, bring the mixture to a full rolling boil, and cook and stir for 1 minute. Skim off any foam that forms.
- Sterilize the jars and lids in boiling water for at least 5 minutes. With a jelly funnel and a soup ladle, pack the jam into the hot, sterilized jars, filling the jars to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw on rings.
- Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil over high heat, then carefully lower the jars into the pot using a holder. Leave a 2 inch space between the jars. Pour in more boiling water if necessary until the water level is at least 1 inch above the tops of the jars. Bring the water to a full boil, cover the pot, and process for 5 minutes.
- Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. To help the jam set, don't move or touch the jars until cooled. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.
Nutrition Facts : Calories 42.2 calories, Carbohydrate 10.8 g, Fiber 0.1 g, Sodium 0.2 mg, Sugar 10.6 g
More about "grandmothers strawberry jam recipes"
GRANDMA'S STRAWBERRY FREEZER JAM RECIPE - THESE OLD …
From theseoldcookbooks.com
Servings 4Estimated Reading Time 3 minsCategory Breakfast, DessertTotal Time 24 hrs 30 mins
- Mash strawberries to desired consistency. If you like a smooth jam, finely mash strawberries. Leave bigger chunks of strawberries, if desired.
GRANDMA`S STRAWBERRY JAM - RECIPE | TASTYCRAZE.COM
From tastycraze.com
5/5 (1)Category JamCuisine Bulgarian CuisineTotal Time 2 hrs 30 mins
- Wash the strawberries and remove their stems. Put them in a deep pot and pour the sugar on top. Leave them to sit overnight, covered with a lid, in a cool area.
- The next day, stir and put it on the stove. I put it to boil on the 5th setting (out of 6 max), then lowered the heat to 4 toward the end.
- Stir periodically to prevent burning because itll thicken. Once you see a pink foam start to form, remove it with a slotted spoon.
- Boil the jam for 2 hours. Add the citric acid a little before the end, stir well and itll be ready after 4-5 min.
MY GRANDMOTHER'S STRAWBERRYCREAM PUFFS RECIPE | PBS FOOD
From pbs.org
GRANDMA AASEN'S STRAWBERRY RHUBARB JAM - RECIPE | COOKS.COM
From cooks.com
GRANDMA SOFFIA’S STRAWBERRY-RHUBARB JAM - BEST CRAFTS AND ...
From bestcraftsandrecipes.com
GRANDMOTHER'S STRAWBERRY JAM RECIPE - FOOD.COM | RECIPE ...
From pinterest.com
GRANDMA AASEN'S STRAWBERRY RHUBARB JAM RECIPE - COOKEATSHARE
From cookeatshare.com
STRAWBERRY RHUBARB JAM WITH JELLO RECIPE - THESE OLD COOKBOOKS
From theseoldcookbooks.com
GRANDMA’S STRAWBERRY JAM RECIPE
From bartoncraftbarn.com
35 OF GRANDMA'S BEST JAMS, JELLIES & SPREADS
From tasteofhome.com
GRANDMA’S “FAMOUS” HOMEMADE STRAWBERRY JAM – SPOON AND LADLE
From spoonandladleblog.wordpress.com
GRANDMA`S WILD STRAWBERRY JAM - RECIPE | TASTYCRAZE.COM
From tastycraze.com
CRANBERRY STRAWBERRY JAM RECIPE - SERIOUS EATS
From seriouseats.com
EASY HOMEMADE STRAWBERRY JAM - I HEART NAPTIME
From iheartnaptime.net
25 DELICIOUS RECIPES WITH STRAWBERRY JAM - THE TOASTY KITCHEN
From thetoastykitchen.com
SIMPLE STRAWBERRY-RHUBARB JAM PERFECT THE FIRST TIME YOU ...
From gbskitchen.com
CANNING STRAWBERRY JAM GRANDMA'S SECRET INGREDIENT FROM ...
From youtube.com
GRANDMA'S STRAWBERRY FREEZER JAM | FREEZER JAM RECIPES ...
From pinterest.ca
62 CANNING RECIPES ONLY GRANDMA KNEW TO MAKE
From tasteofhome.com
STRAWBERRY RHUBARB JAM - MY IMPERFECT KITCHEN
From myimperfectkitchen.com
GRANDMA’S STRAWBERRY JAM – EAT, DRINK, & BE MERRY GLUTEN FREE
From eatdrinkandbemerryglutenfree.com
GRANDMA’S THICK STRAWBERRY JAM RECIPE - HOUSE
From gh.n-life.org
MY GRANDMOTHER'S STRAWBERRY CREAM PUFFS | KITCHEN ...
From pbs.org
THIS IS MY GRANDMOTHER'S OLD FASHION STRAWBERRY JAM RECIPE ...
From pinterest.ca
GRANDMA'S GUAVA JAM - SUWANNEE ROSE
From suwanneerose.com
GRANDMA'S JAMS AND JELLIES - LEHMAN'S
From lehmans.com
GRANDMA`S FIG JAM - RECIPE | TASTYCRAZE.COM
From tastycraze.com
GRANDMA'S BEST RHUBARB RECIPES - THESE OLD COOKBOOKS
From theseoldcookbooks.com
HOW TO MAKE LOW SUGAR NO PECTIN STRAWBERRY JAM RECIPE
From melissaknorris.com
QUICK STRAWBERRY JAM RECIPE | RECIPE | EASY STRAWBERRY JAM ...
From pinterest.com
GRANDMA'S STRAWBERRY SCONES - MOMSDISH
From momsdish.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
Related Search