Strawberry Fields Forever Jam Recipes

STRAWBERRY FIELDS FOREVER JAM

Steps:

• In a medium saucepan, add strawberries and sugar.
• Turn heat on medium heat and stir.
• Cook down for 5 min while stirring occasionally.
• Mash with a potato masher. (Mixture should be chunky.)
• Reduce for another 10 min, continuing to stir occasionally.
• Turn heat to low and keep mixture at a simmer.
• Add remaining ingredients and reduce for another 10 min, stirring occasionally.
• Remove from heat and allow to cool for about 20 min.
• Transfer to a glass container.
• Refrigerate for 1-2 hours before serving.
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• Jam will keep up to 2 weeks. Or freeze in the freezer for up to 6 months.

STRAWBERRY RHUBARB JAM

Steps:

• In a large 4-quart pot mix chopped strawberries, chopped rhubarb, sugar and lemon juice and grated lemon zest together to combine.
• Let strawberry mixture sit for at least 4 hours or up to overnight to macerate and release the fruits' juices.
• Transfer mixture to a heavy pot and heat over medium heat.
• Bring the mixture to boil slowly, stirring often to prevent sticking.
• Reduce temperature to medium-low if and cook until thickened, approximately 1 hour.
• Use a potato masher to break down the bigger chunks of strawberries. If you want a smoother jam, use a hand blender and blend everything in the pot.
• Store in an airtight container in the refrigerator. If hot water canning click here.

STRAWBERRY FREEZER JAM

Steps:

• Mix crushed strawberries with sugar, and let stand for 10 minutes. Meanwhile, stir the pectin into the water in a small saucepan. Bring to a boil over medium-high heat, and boil for 1 minute. Stir the boiling water into the strawberries. Allow to stand for 3 minutes before pouring into jars or other storage containers.
• Place tops on the containers, and leave for 24 hours. Place into freezer, and store frozen until ready to use.