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.
FRESH STRAWBERRY JAM
Provided by Ina Garten
Time 30m
Yield 2 pints
Number Of Ingredients 3
Steps:
- Combine the sugar, lemon zest, and lemon juice in a small saucepan and cook over very low heat for 10 minutes, until the sugar is dissolved. Add the strawberries and continue to cook over very low heat for 20 minutes, until the strawberries release some of their juices and the mixture boils slowly. Cook until a small amount of the juice gels on a very cold plate. (I keep one in the freezer.) Pour carefully into 2 pint canning jars and either seal or keep refrigerated. Use immediately, or follow proper canning guidelines below.
- Sterilizing Tips:
- Jars should be made from glass and free of any chips or cracks. Preserving or canning jars are topped with a glass, plastic, or metal lid, which has a rubber seal. Two piece lids are best for canning, as they vacuum seal when processed.
- To sterilize jars, before filling with jams, pickles, or preserves, wash jars and lids with hot, soapy water. Rinse well and arrange jars and lids open sides up, without touching, on a tray. Leave in a preheated 175 degree F oven for 25 minutes. Or, boil the jars and lids in a large saucepan, covered with water, for 15 minutes.
- Use tongs when handling the hot sterilized jars, to move them from either boiling water or the oven. Be sure the tongs are sterilized too, by dipping the ends in boiling water for a few minutes.
- As a rule, hot preserves go into hot jars and cold preserves go into cold jars. All items used in the process of making jams, jellies, and preserves must be clean. This includes any towels used, and especially your hands.
- After the jars are sterilized, you can preserve the food. It is important to follow any canning and processing instructions included in the recipe and refer to USDA guidelines about the sterilization of canned products.
RAW STRAWBERRY JAM
A no-cook strawberry jam you can prepare in 15 minutes. No need to slave over a hot stove, simply combine, leave to thicken, stir and savour
Provided by Miriam Nice
Categories Snack
Time 15m
Yield makes 1 x 350g jar
Number Of Ingredients 4
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.
Nutrition Facts : Calories 12 calories, Fat 0.3 grams fat, Carbohydrate 2 grams carbohydrates, Sugar 1 grams sugar, Fiber 1 grams fiber, Protein 0.2 grams protein
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
FRESH STRAWBERRY JAM
Here's my preferred method for making strawberry jam. It uses a lot less sugar than many other recipes, and I use homemade pectin puree. It's amazingly delicious.
Provided by Chef John
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Jams and Jellies Recipes
Time 2h25m
Yield 24
Number Of Ingredients 7
Steps:
- Place chopped apples, lemon, and water in a saucepan. Bring to a boil over high heat; reduce heat to medium. Cover and cook, stirring occasionally, until fruit is very soft and collapsed, about 30 minutes. Remove from heat. Strain through a fine sieve into a bowl to separate the liquid from the pulp and seeds. Press with the back of a wooden spoon or spatula to extract as much liquid as possible. Discard pulp and seeds. You should have about 1 1/2 cups pectin puree. A bit more or less will work fine.
- Place hulled strawberries in the bowl of a food processor. Pulse until berries are pureed, about 1 minute. Transfer to a saucepan. Add strained pectin puree to strawberries. Stir in 1 cup sugar. Bring mixture to a simmer over medium-high heat. Reduce heat to medium; simmer for about 15 minutes. Skim off foam. Adjust heat, if necessary, to ensure mixture is always simmering without boiling over. Stir in remaining 1 1/4 cup sugar.
- Cook, stirring often, until mixture reaches 220 degrees F (105 degrees C), 50 to 60 minutes. Remove from heat. Whisk in lemon juice.
- Ladle into sterilized canning jars while still hot. Allow to cool to room temperature uncovered. Cover and refrigerate 1 or 2 days before serving to allow sugar and pectin to thicken up the jam.
Nutrition Facts : Calories 100.7 calories, Carbohydrate 26 g, Fat 0.2 g, Fiber 1.8 g, Protein 0.5 g, Sodium 1.2 mg, Sugar 23.3 g
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
More about "raw strawberry jam recipes"
RAW STRAWBERRY JAM RECIPE (GELATIN FREE, NO COOK!)
From happystronghome.com
Reviews 4Estimated Reading Time 2 mins
EASY STRAWBERRY JAM - SIMPLY DELICIOUS
From simply-delicious-food.com
EASY RAW STRAWBERRY CHIA JAM - NATURE'S NURTURE
From naturesnurtureblog.com
25 DELICIOUS RECIPES WITH STRAWBERRY JAM - THE TOASTY …
From thetoastykitchen.com
OLD-FASHIONED STRAWBERRY JAM RECIPE | CANADIAN LIVING
From canadianliving.com
EASY TO MAKE STRAWBERRY RHUBARB FREEZER JAM - GETTY …
From gettystewart.com
STRAWBERRY JAM (THE BEST) | RICARDO
From ricardocuisine.com
HOW TO MAKE STRAWBERRY JAM : TASTE OF SOUTHERN
From tasteofsouthern.com
STRAWBERRY JAM WITH GELATIN - THE HEALTHY HONEY'S
From thehealthyhoneys.com
STRAWBERRY JAM RECIPE (WITHOUT PECTIN) - DASSANA'S …
From vegrecipesofindia.com
EASY RAW HOMEMADE STRAWBERRY JAM - WELLNESSDOVE
From wellnessdove.com
5/5 (1)Category BreakfastCuisine EuropeanTotal Time 10 mins
RAW VEGAN STRAWBERRY JAM - VEGAN RECIPES BY VEGKITCHEN
From vegkitchen.com
5/5 (1)Category Condiments, Jam/Jellies/Preserves, Raw VeganCuisine AmericanCalories 26 per serving
RAW STRAWBERRY JAM - THE WELLNESS WORKSHOP
From thewellnessworkshop.org
HOMEMADE STRAWBERRY JAM (CANNED) - MY DARLING VEGAN
From mydarlingvegan.com
BAREFOOT CONTESSA | FRESH STRAWBERRY JAM | RECIPES
From barefootcontessa.com
ALL-NATURAL 10 MINUTE STRAWBERRY JAM - THIRTYSOMETHINGSUPERMOM
From thirtysomethingsupermom.com
RAW STRAWBERRY CHIA JAM (LOW SUGAR) - JUSTASDELISH.COM
From justasdelish.com
BEST FRESH STRAWBERRY JAM RECIPES | FOOD NETWORK CANADA
From foodnetwork.ca
EASY STRAWBERRY JAM (NO PECTIN) - THE BAKER'S ALMANAC
From thebakersalmanac.com
PAULA DEEN: HOMEMADE STRAWBERRY JAM RECIPE - SERVES 30
From pauladeen.com
NO-COOK STRAWBERRY FREEZER JAM RECIPE - THE PRAIRIE HOMESTEAD
From theprairiehomestead.com
BEST THE PIONEER WOMAN'S STRAWBERRY JAM RECIPES - FOOD …
From foodnetwork.ca
HOMEMADE STRAWBERRY JAM | SOUTHERN LIVING
From southernliving.com
STRAWBERRY JAM RECIPE- NO SUGAR - BEYONDFIT MOM
From beyondfitmom.com
STRAWBERRY JAM – 5 EASY RECIPES FOR AMERICA’S MOST POPULAR JAM
From commonsensehome.com
EASY STRAWBERRY CHIA JAM • THE FIT COOKIE
From thefitcookie.com
STRAWBERRY AND RASPBERRY JAM | RICARDO
From ricardocuisine.com
PERFECT STRAWBERRY JAM RECIPE - SERIOUS EATS
From seriouseats.com
RAW VEGAN STRAWBERRY JAM RECIPE FROM REAL FOODS
From realfoods.co.uk
EASY AND QUICK RAW STRAWBERRY CHIA JAM RECIPE - POSITIVE PRANIC
From positivepranic.com
STRAWBERRY CHIA JAM RECIPE » LEELALICIOUS
From leelalicious.com
HOMEMADE STRAWBERRY JAM: EASY RECIPE, NO PECTIN -BAKING A …
From bakingamoment.com
STRAWBERRY JAM RECIPE - BAKE ME SOME SUGAR
From bakemesomesugar.com
HOME MADE STRAWBERRY JAM — VEGAN RECIPE BOWL
From veganrecipebowl.com
SMALL BATCH STRAWBERRY JAM - LOWER SUGAR, NO PECTIN WITH VIDEO
From sweetcayenne.com
EASY STRAWBERRY JAM - FRAMED COOKS
From framedcooks.com
QUICK RAW STRAWBERRY CHIA JAM RECIPE - JACKIE KOBSAR
From jackiekobsar.com
EASY STRAWBERRY JAM - FAYE'S FOOD
From fayesfood.com
HOW TO MAKE HOMEMADE STRAWBERRY JAM - THE RECIPE CRITIC
From therecipecritic.com
THE BEST HOMEMADE STRAWBERRY JAM EVER - SIMPLY ANCHY
From simplyanchy.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