Maple Cinnamon Strawberry Jam Recipes
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
MAPLE CINNAMON STRAWBERRY JAM
Oh, Baby, this is goood! Made with Maple syrup instead of sugar, and a hint of cinnamon. A lovely twist on an old favorite.
Provided by bakedapple42
Categories Strawberry
Time 45m
Yield 11 4 oz. jars, 44 serving(s)
Number Of Ingredients 6
Steps:
- Crush the quartered strawberries in a large bowl. You should get 4 cups of crushed berries.
- In a non-reactive pot, mix the crushed strawberries, lemon juice, cinnamon, butter, and pectin. Stir well to combine.
- Stir constantly over high heat.
- Bring mixture to a full, rolling boil that cannot be stirred down.
- Add Maple Syrup, stirring constantly.
- Bring back to a rolling boil. Boil hard 2 minutes, stirring constantly.
- Remove from heat, skim and discard the foam.
- Ladle hot jam into hot, sterilized jars, leaving 1/4 inch headspace.
- wipe rims, place lids on jars and screw on the bands finger tight.
- Process sealed jars in boiling hot water bath canner for 10 minutes.
- Turn off heat and let jars sit for 5 minutes before removing from canner.
- Place on cloth-covered surface to cool.
- It is best not to move the jars for 24 hours.
- Remember to label the jars and write the date on the label.
Nutrition Facts : Calories 29.3, Fat 0.1, Cholesterol 0.1, Sodium 4.4, Carbohydrate 7.5, Fiber 0.5, Sugar 5.2, Protein 0.1
QUICK STRAWBERRY-MAPLE SYRUP JAM
A recipe from Canada's Ricardo in his cookbook "Ricardo Meals for every occassion" that I received from Katzen my cookbook swap partner. A beautiful cookbook....thankyou Katzen Ricardo states"homemade jam for the lazy gourmet. Use three parts berries-strawberries, raspberries or blueberries
Provided by Jubes
Categories Canadian
Time 30m
Yield 2 cups, 10 serving(s)
Number Of Ingredients 2
Steps:
- In a saucepan, bring the berries and syrup to a boil. Reduce heat.
- Simmer over medium heat until the mixture thickens slightly, about 15 minutes.
- Let cool.
Nutrition Facts : Calories 97.9, Fat 0.2, Sodium 3.3, Carbohydrate 24.9, Fiber 0.9, Sugar 21.2, Protein 0.3
SPICY STRAWBERRY JAM
A great spicy and flavorful twist to traditional strawberry preserves...mmmm... A sexy topping for vanilla ice cream, too!
Provided by RUCH
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Jams and Jellies Recipes
Time 10m
Yield 12
Number Of Ingredients 9
Steps:
- Soak the strawberries in red wine for 10 minutes, then transfer to a heavy saucepan. Bring to a boil over medium heat. As soon as it starts to boil, add the ginger, brown sugar, cinnamon stick, chile pepper, red pepper flakes, apple cider vinegar and salt. Boil over medium heat, stirring every 10 minutes, until the preserve thickens.
- Remove the chile pepper and cinnamon stick from the preserves. Ladle into clean 1/2 pint jars, wipe rims with a clean cloth or paper towel, and seal with new lids. Store in the refrigerator.
Nutrition Facts : Calories 97.6 calories, Carbohydrate 21.2 g, Fat 0.1 g, Fiber 0.7 g, Protein 0.3 g, Sodium 200.5 mg, Sugar 19.3 g
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