STRAWBERRY JAM WITHOUT PECTIN
Strawberry jam is a delicious way to put this summer's fresh berry bounty to good use. Here's everything you need to know to make easy-to-prepare strawberry jam with a perfect set every time. Recipe from the Ball Blue Book.
Provided by Cassie Johnston
Categories Canning + Preserving
Time 1h45m
Number Of Ingredients 2
Steps:
- Wash strawberries under cold running water; drain. Remove stems and caps from strawberries. Crush strawberries one layer at a time using a potato masher. Measure 2 quarts crushed strawberries.
- Combine crushed strawberries and sugar in a large saucepan. Bring mixture to a boil, stirring until sugar dissolves. Cook rapidly over medium-high heat to gelling point (220°F), stirring to prevent sticking. Remove from heat. Skim off foam if necessary.
- Ladle hot jam into a hot jar, leaving 1/4-inch headspace. Remove air bubbles. Clean jar rim. Center lid on jar and adjust band to fingertip-tight. Place jar on the rack elevated over simmering water (180°F) in boiling-water canner. Repeat until all jars are filled.
- Lower the rack into simmer water. Water must cover jars by 1 inch. Adjust heat to medium-high, cover canner, and bring water to a rolling boil. Process half-pint or pint jars 15 minutes. Turn off heat and remove cover. Let jars cool 5 minutes. Remove jars from canner; do not retighten bands if loose. Cool 12 hours. Check seals. Label and store jars.
Nutrition Facts : Calories 40 calories, Carbohydrate 10 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 0 grams fat, Fiber 0 grams fiber, Protein 0 grams protein, SaturatedFat 0 grams saturated fat, ServingSize 1 tablespoon, Sodium 0 milligrams sodium, Sugar 10 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 0 grams unsaturated fat
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
STRAWBERRY JAM (USING NO-NAME PECTIN)
I just made this. I used what is called No-Name Pectin (it is the stores brand) It turned out beautifully. Looked more like jelly until you picked it up and seen the seeds.
Provided by tasb395
Categories Lunch/Snacks
Time 30m
Yield 6 half pints
Number Of Ingredients 5
Steps:
- Put waterbath canner on, and bring to a boil. Wash, rinse and sterilize 8 jars, lids and rings. (I put my jars and rings in a 225 F oven and the lids in a small pot of water)
- Crush berries, one layer at a time. I did this in a 2 c measure using a potato masher and add it to a 4 c measure a bit at a time.
- Add fruit to large pot with lemon juice pectin and margarine. Stir well and place over high heat, bring to hard boil.
- Add sugar all at once and bring to hard boil, one that can't be stirred down. Boil hard 1 minute. Remove from heat, stirring for 5 minutes to prevent floating fruit. Quickly ladle into hot jars, leaving 1/4 inch headspace. Put into canner, bring to boil and process 5 minutes.
- Notes: The pectin didn't have anything about processing but I do it now because one year I lost most of my cherry jam because the seals broke.
- The original recipe didn't have the margarine but I added it because it helps reduce foaming. I stole the idea from Certo.
- The recipe says it makes 7 cups but I usually do up one extra jar just in case. But this time it only made 6 and a little.
- If you don't want to process I see no reason why you can't just put in jars or containers and freeze.
Nutrition Facts : Calories 968.7, Fat 0.7, SaturatedFat 0.1, Sodium 21.5, Carbohydrate 249.6, Fiber 2.9, Sugar 238.3, Protein 0.8
OLD-FASHIONED STRAWBERRY JAM (WITHOUT PECTIN)
Old-fashioned strawberry jam captures the essence of this short-season summer fruit, and it comes together with just three ingredients.
Provided by Ashley Adamant
Time 1h15m
Number Of Ingredients 3
Steps:
- Wash and hull strawberries to remove tops.
- Mash strawberries and measure the fruit. You should have about 8 cups.
- Add strawberries, sugar, and lemon juice to a deep, heavy-bottomed dutch oven or jam pot.
- Bring the mixture to a boil over medium-high heat on the stove, stirring frequently to prevent scorching or overflows.
- Boil gently over medium heat for about 45 minutes to an hour, until the jam reaches its set point. The time will vary based on the water content of your strawberries and the exact heat from your stove.
- Test for set using a plate that's been chilled in the freezer, or using an instant-read thermometer. The set point of strawberry jam is 220 F at sea level, and drops by 1 degree for every 500 feet above sea level. For example, at 1,000 feet in elevation the jam will set at 218 F.
- When set, ladle into prepared jars leaving 1/4 inch headspace. Seal with 2 part lids to finger tight.
- If canning, process jars in a water bath canner for 10 minutes (or 15 minutes above 6,000 feet in elevation). Turn off the heat and allow the jars to sit for an additional 5 minutes before removing them with a jar lifter to cool on a towel on the counter.
- Check seals after 12-24 hours and store any unsealed jars in the refrigerator for immediate use.
NO SUGAR-NEEDED STRAWBERRY JAM WITH STEVIA
No sugar needed to make this delicious strawberry jam. Just stevia, special fruit pectin and three cups of ripe, juicy berries.
Provided by My Food and Family
Categories Home
Time 45m
Yield about 3 (1-cup) jars or 48 servings, 1 Tbsp. each
Number Of Ingredients 4
Steps:
- Bring boiling-water canner, half full with water, to simmer. Wash jars and screw bands in hot soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain jars well before filling.
- Stem and crush strawberries thoroughly, 1 layer at a time. Measure exactly 3 cups prepared fruit into 6- or 8-qt. saucepot. Stir in water. Gradually add pectin, stirring until well blended.
- Bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly. Cook exactly 1 min., stirring constantly. Remove from heat. Stir in no-calorie sweetener. Skim off any foam with metal spoon.
- Ladle immediately into prepared jars, filling to within 1/4 inch of tops. Wipe jar rims and threads. Cover with 2-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. (Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.) Cover; bring water to gentle boil. Process 10 min. Remove jars and place upright on towel to cool completely. After jars cool, check seals by pressing middle of lids with finger. (If lids spring back, lids are not sealed and refrigeration is necessary.) Let prepared jars stand at room temperature 24 hours. Store unopened jams and jellies in cool, dry, dark place up to 1 year. Refrigerate opened jams and jellies up to 3 weeks.
Nutrition Facts : Calories 10, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 15 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
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NO PECTIN STRAWBERRY JAM - BROOKLYN FARM GIRL
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5/5 (2)Total Time 35 minsCategory DessertCalories 70 per serving
- In a large bowl mash your strawberries until they are mashed up. I like to use a potato masher for this. You could throw them into the food processor to make it really easy, but you don't want them to liquefy so I find that doing it by hand is best.
- In a medium sized pot add strawberries, sugar and lemon juice. Heat over low heat, stirring, until the sugar breaks down completely. Increase heat to medium high and bring to a full boil. Stir the jam often while boiling for a full 20 minutes - you'll want the temperature during this time to be 220 degrees.
- Transfer the jam to a mason jar and store in refrigerator. This will turn into a thick jam consistency overnight. To can, transfer jam to sterile jars, leaving about 1/2 inch on top and seal the jars in a water bath. To freeze, place jam in freezer bags after cooking and place in freezer.
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