SASKATOON BERRY JAM: THE TRADITIONAL RECIPE
This is my great grandmother's recipe from the late 1800's in Alberta.
Provided by Valerie Lugonja
Categories Preserve
Time 35m
Number Of Ingredients 5
Steps:
- Crush Saskatoon berries in a Dutch oven; heat gently until juice starts to flow
- Add sugar and water and bring to a boil, stirring constantly
- Add lemon juice and peel; bring to a boil and cook, stirring frequently until thick, about 15 minutes
- Pour into hot sterilized jars, leaving 1/4 inch (6 mm) headspace; wipe jar rims thoroughly
- Seal and process in a boiling water bath for 10 minutes
SARAH'S BERRY JAM
Everyday Food host Sarah Carey's jam recipe skips the traditional pectin and calls for just four ingredients: fruit, sugar, salt, and fresh lemon juice.
Provided by Martha Stewart
Categories Food & Cooking Snacks
Yield Makes about 4 cups
Number Of Ingredients 4
Steps:
- Place a few small plates in the freezer. Stir berries, sugar, lemon juice, and salt in a large, heavy stockpot. Bring to a boil, stirring to dissolve sugar and mashing lightly with a potato masher. Skim foam from surface. Cook, stirring more frequently as jam thickens, until it has the consistency of very loose jelly, 8 to 9 minutes. Remove from heat.
- Remove a plate from freezer; drop a spoonful of jam on it. Return to freezer for 1 to 2 minutes; nudge edge of jam with a finger. It should hold its shape. If jam is too thin and spreads, return it to a boil, testing every minute, until done.
- Strain about half of the jam; discard seeds. Return strained jam to pot. Return to a boil. Remove from heat. Spoon hot jam into hot sterilized jars; cover immediately with sterilized lids.
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.
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.
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 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
BERRY JAM
Jam made from peak-season berries is a far cry from anything you can buy at the grocery store. As the berries cook, the water in them evaporates, their sugars thicken and their flavors concentrate. What's left is the fruit's essence, which is why it's worth seeking out the best berries you can. This recipe works for several berry varieties, but note that some types are naturally more acidic than others, so adjust the fresh lemon or lime juice accordingly.
Provided by Alison Roman
Categories jams, jellies and preserves
Time 1h15m
Yield 4 to 6 cups (4 to 6 8-ounce jars)
Number Of Ingredients 4
Steps:
- Toss berries and sugar together in a large, heavy-bottomed pot. Let sit for at least 15 minutes and up to overnight, periodically tossing to coat and to dissolve the sugar. (This will help coax the juices out of the fruit.)
- Place a small plate in the refrigerator to chill. (You'll use this later.)
- Bring the fruit to a strong simmer over medium heat until the berries burst and the juices start to boil, about 15 minutes. If using a vanilla bean as an add-in, put it in the pot at this point.
- Increase the heat to medium-high. Cook the jam, at first stirring occasionally with a wooden spoon or spatula, then more frequently as the juices thicken. Cook until most of the liquid has evaporated and the fruit has begun to break down, 40 to 50 minutes. How much it breaks down will depend on its type and ripeness: For example, strawberries are likely to retain more of their shape, while raspberries will break down almost entirely.
- As the jam cooks, the liquid will reduce, the sugars thicken and the natural pectins activate. You'll notice the liquid go from a rapid, rolling boil with smaller bubbles to a slow, thick, tarlike boil with larger bubbles: This is the stage at which it's most important to stir constantly along the bottom of the pot to prevent scorching and sticking. (Sugar is heavier than water and will concentrate there, increasing the chance that the fruit will burn.) It's also the stage at which splattering may occur, so take care in stirring.
- Once the jam reaches a slow, thick boil, add lemon juice and continue to cook, stirring constantly until the jam returns to its earlier consistency, about another 5 minutes. To test the consistency, spoon a bit of jam onto the chilled plate, return it to the refrigerator and chill for 2 minutes. Drag your finger through it: It should hold its shape on either side without appearing watery or runny. If it's not there yet, cook a few minutes more. (Note: Some fruit, like strawberries, contain more water and less natural pectin than say, a raspberry. This means the jam will never be quite as thick or gelled, but it will still be delicious).
- Remove from heat, and incorporate any of the add-ins listed (see notes). Pick out vanilla bean if you added it earlier. Divide jam between several 8-ounce canning jars, leaving 1/4-inch head space, and seal immediately. Can the jams (see our How to Make Jam guide for more instruction), or store in the refrigerator, using them within a couple of weeks.
MIXED BERRY JAM
Very good! This is adapted from another site on the internet. 2 cups = 1 pint. 4 pints = 8 cups. 8 cups = 1828 grams. 1828 grams = 91 tablespoons Measurements courtesy of http://www.gourmetsleuth.com/cookingconversions.asp.
Provided by mtilton
Categories Low Protein
Time 1h
Yield 6 half pints, 91 serving(s)
Number Of Ingredients 7
Steps:
- In a large pan, combine berries with sugar.
- Crush berries with a potato masher.
- Add lemon juice and lemon rind.
- Bring to a boil, skimming off any foam that forms.
- Cook at a full boil until jam thickens, approximately 30 minutes (jelling point is 221F).
- While the berries are cooking, sterilize your jars and heat the seals in a pan of hot water.
- Pour jam into hot jars; wipe rims, place seals and screw on bands fingertip-tight.
- Process in a boiling water bath for five minutes; remove to a protected countertop and let cool, undisturbed for 24 hours.
- If any of the lids have not sealed, either re-process or store in the refrigerator and use those jars first.
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
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- In a large saucepan, add the berries, sugar and lemon juice. Gently stir the berry mixture and bring to a boil over medium-high heat. Reduce to a soft boil on medium heat and cook, uncovered, stirring frequently, for about 20 minutes or until the jam has thickened.
- To test the thickness of the jam, at the start of cooking time place a few spoons or ceramic ramekins in the freezer for 10 minutes. Take out one spoon or ramekin and add a dollop of jam to the back of the spoon or ramekin. If it mostly sets, you're ready to go. If it's too runny, cook and tests in 5 minute increments until the jam sets on the spoon. If the jam is not set, continue to cook for 5 minute increments.
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