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 LIME JAM RECIPE
Steps:
- First, prepare your canning jars and canning tools. You'll need about 4 8 oz jars, or 1-2 pint size Mason Jars. I run my jars through the dishwasher on a sanitize cycle the night or morning before I make the jam, and then place the jars and rings on a cookie sheet and in a low, 200 degree oven until the jam is done and ready to be filled into the jars.
- Add quartered strawberries to a large pot, along with the sugar.
- Zest one lime into the pot, and then halve both limes and juice them into the pot.
- Turn stove to a medium heat, and stir the sugar, strawberries, and lime. They will make a lot of juice.
- Bring to a simmer, and allow to cook until the jam starts to thicken. The longer you cook it, the darker and more roasted flavor you'll get out of the berries. If you wish for a brighter, tangier jam, just don't cook it as long.
- Prepare a large pot of boiling water, deep enough and wide enough to cover your jars, once filled.
- Turn the heat off, and stir in your chia seeds. I stir them in quickly to avoid them clumping. The chia seeds will help to thicken your jam.
- Use a canning funnel (with a wider mouth) to fill the hot jars, and then using a clean towel, seal the lids on the jars.
- Place jars in the boiling water, and boil for at least ten minutes.
- Carefully remove from the hot water and set aside for 24 hours.
- Test your lids. If any haven't sealed properly, place that jar in the refrigerator or freezer, and eat within a month.
HOMEMADE STRAWBERRY JAM
Homemade Strawberry Jam. Use all those fresh, juicy berries to make your own jam at home! No canning required. Simply store this jam in your refrigerator or freezer to enjoy.
Provided by Serene Herrera
Categories Breakfast
Time 25m
Number Of Ingredients 4
Steps:
- Clean and hull the strawberries, removing the stem and leaves with this huller. Dice strawberries and add to a medium size saucepan.
- Add in the sugar, lemon juice and pectin. Stir to combine. Heat over medium heat until strawberries start to juice and simmer along the edge of the pot.
- Mash the strawberries to a desired consistency while continuing to cook over medium heat.
- Continue to cook the strawberries over medium heat an additional 5 minutes or until the mixture is thickened.
- Pour the jam into jars or containers. Seal and let cool to room temperature.
- Once cooled to room temperature store the jam in the refrigerator or freezer.
Nutrition Facts : Calories 310 kcal, Carbohydrate 79 g, Protein 1 g, Fat 1 g, SaturatedFat 1 g, Sodium 14 mg, Fiber 4 g, Sugar 69 g, ServingSize 1 serving
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.
HOMEMADE STRAWBERRY JAM LIMEADE
If you want strawberry limeade but don't have fresh or frozen strawberries on hand, substitute with homemade strawberry freezer jam.
Provided by Darrin Caldwell
Categories Drinks Recipes Juice Recipes
Time 10m
Yield 6
Number Of Ingredients 5
Steps:
- Combine water, sugar, lime juice, and strawberry jam in a blender; blend on high for 30 seconds. Add ice cubes and blend for 30 seconds longer.
Nutrition Facts : Calories 104.6 calories, Carbohydrate 29.2 g, Fat 0.2 g, Fiber 2.2 g, Protein 0.5 g, Sodium 7.4 mg, Sugar 22 g
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
STRAWBERRY LIMEADE
Make and share this Strawberry Limeade recipe from Food.com.
Provided by Derf2440
Categories Punch Beverage
Time 15m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Blend strawberries and lime juice in blender or food processor until smooth.
- Combine strawberry mixture, water and splenda in pitcher.
- Pour over ice cubes in tall glasses, garnish each with strawberry or lime wedge, if desired.
Nutrition Facts : Calories 24, Fat 0.2, Sodium 4.4, Carbohydrate 6.8, Fiber 1, Sugar 2.7, Protein 0.5
BERRY-BASIL LIMEADE JAM
My husband and I have fun picking fruit. We ended up with too many strawberries, so it was time to make jam, inspired by a mojito recipe. -Erica Ingram, Lakewood, Ohio
Provided by Taste of Home
Time 25m
Yield 8-1/2 cups.
Number Of Ingredients 7
Steps:
- Rinse nine 1-cup plastic or freezer-safe containers and lids with boiling water. Dry thoroughly., In a small bowl, thoroughly crush strawberries, 1 cup at a time, to measure exactly 5 cups; transfer to a 6-qt. stockpot. Stir in pectin, lime juice and butter. 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 basil and lime zest., Immediately fill all containers to within 1/2 in. of tops. Wipe off top edges of containers; immediately cover with lids. Let stand at room temperature 24 hours., Jam is now ready to use. Refrigerate up to 3 weeks or freeze up to 12 months. Thaw frozen jam in refrigerator before serving.
Nutrition Facts :
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
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HOW TO MAKE STRAWBERRY JAM - TASTE OF HOME
From tasteofhome.com
Estimated Reading Time 7 mins
- Set up your station. Set out all your tools and ingredients. Place canner rack in bottom of canner and fill about halfway with clean, warm water.
- Crush berries. Using a potato masher, crush berries, one layer at a time, until they measure exactly 4-1/2 cups. One layer at a time ensures they’re evenly crushed.
- Add pectin. Stir pectin into crushed berries and quickly bring to a rolling boil over high heat, stirring frequently. (Prolonged boiling can break down the pectin.)
- Skim foam. Remove saucepan from the heat. Skim off foam with a large spoon; discard foam. Editor’s Tip: This isn’t for food safety. If left, the foam that would be at the top of each jar can become slightly gray and visually unappealing.
- Fill jars. Wearing oven mitts, carefully remove jars from water bath canner using tongs. Drain all water back into the canner. Arrange jars on cooling rack.
- Process jam. Using a jar lifter or gloved hands, carefully arrange jars in rack above water in canner. Lower the rack into the water, cover and return to a vigorous boil.
- Cool jam. Allow the jam to stand, upright, for 12-24 hours while the lids seal and the jam sets up (the jam will appear very thin right after processing).
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