STRAWBERRY JAM (PECTIN ADDED)
This recipes is from the Ball Blue Book. The only thing I did differently is to add lemon zest. It's really refreshing, because the lemon zest/juice keeps it from being overly sweet. This is one of my favorite jams that I make each year.
Provided by dividend
Categories Strawberry
Time 35m
Yield 8 1/2 pints
Number Of Ingredients 5
Steps:
- Wash strawberries; drain.
- Remove Stems.
- Crush strawberries on layer at a time. (I use a potato masher for this.).
- Combine strawberries, powdered pectin, lemon juice, and lemon zest in a large saucepot.
- Bring to a boil, stirring occasionally.
- Add sugar, stirring until dissolved. Return to a rolling boil.
- Boil hard 1 minute, stirring constantly.
- Remove from heat, and skim foam if necessary.
- Ladle into hot, sterilized jars, leaving 1/4 inch head space.
- Adjust 2-piece caps. Process 10 minutes in a boiling water canner.
Nutrition Facts : Calories 748.1, Fat 0.5, Sodium 14.1, Carbohydrate 192.9, Fiber 3.6, Sugar 182.1, Protein 1.1
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.
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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