Strawberry Jam In A Jiffy Recipes

STRAWBERRY JAM IN A JIFFY

Strawberry Jam in a Jiffy image

Most people put jam on homemade biscuits, but not me. I love slathering a little butter and this amazing strawberry jam on a piping hot piece of cornbread just out of the oven; it's pretty incredible. -Michelle Roberts, Senior Culinary Specialist, Taste of Home Cooking School

Provided by Taste of Home

Time 30m

Yield 4-1/2 cups.

Number Of Ingredients 4

Ingredients

4 cups fresh strawberries, hulled
4 cups sugar
3/4 cup water
1 package (1-3/4 ounces) powdered fruit pectin

Steps:

Rinse five 1-cup freezer-safe containers and lids with boiling water. Dry completely. Thoroughly crush strawberries, 1 cup at a time, to measure exactly 2 cups; transfer to a large bowl. Stir in sugar; let stand 10 minutes, stirring occasionally., In a small saucepan, mix water and pectin; bring to a boil over high heat, stirring constantly. Boil 1 minute longer. Add to strawberry mixture, stirring until sugar is dissolved, about 3 minutes. (A few sugar crystals may remain.) , 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 extra containers up to 12 months. Thaw frozen jam in refrigerator before serving.

Nutrition Facts : Calories 91 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 0 sodium, Carbohydrate 23g carbohydrate (23g sugars, Fiber 0 fiber), Protein 0 protein.

QUICK STRAWBERRY JAM

Quick Strawberry Jam image

Provided by Valerie Bertinelli

Categories condiment

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 5

Ingredients

1 quart strawberries, hulled
1/2 cup sugar
1 tablespoon lemon juice
2 teaspoons balsamic vinegar
1/4 teaspoon kosher salt

Steps:

Put the strawberries in a food processor and pulse until coarsely chopped. Transfer to a large saute pan along with the sugar, lemon juice, balsamic and salt. Bring to a boil over medium-high heat and cook, stirring frequently, until thickened, 8 to 9 minutes. Transfer the jam to a heat-resistant container and cool to room temperature. Cover and refrigerate for up to 10 days.

STRAWBERRY JAM

Strawberry Jam image

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

Ingredients

2 pounds fresh strawberries, hulled
4 cups white sugar
¼ cup lemon juice

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

QUICK STRAWBERRY JAM

Quick Strawberry Jam image

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

Ingredients

1 quart hulled strawberries
1/2 cup sugar
2 tablespoons fresh lemon juice

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 WITH JELL-O®

Strawberry Jam with JELL-O® image

This fresh strawberry jam is made with JELL-O® and no added sugar for wholesome flavor that everyone can enjoy.

Provided by Bea Gassman

Categories Jams and Jellies

Time 20m

Yield 24

Number Of Ingredients 3

Ingredients

2 cups strawberries
1 cup cold water
1 (3 ounce) package strawberry flavored Jell-O®, sugar free

Steps:

Crush strawberries in a large saucepan. Add water and gelatin, mixing well.
Over medium heat bring mixture to boiling, stirring constantly. Reduce heat to low and simmer for 2 minutes.
Pour into jars, allow to cool, and then cover. Can be stored in refrigerator for 1 week, or frozen for several weeks.

Nutrition Facts : Calories 16.6 calories, Carbohydrate 3.9 g, Fiber 0.2 g, Protein 0.4 g, Sodium 14.4 mg, Sugar 3.6 g

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