STRAWBERRY JAM WITH BAY LEAVES
Bay leaves add the special flavor to this strawberry jam here. Cooked bay leaves developed a kind of vanilla flavor with a nice fresh touch reminding a bit of coriander. To emphasize this I used lime juice and peel here. To get best results you should use fresh bay leaves. Dried bay leaves loose the fresh notes almost completely. I like very fruity and not too sweet jams. So I used again Dr. Oetker's super gelling sugar 3:1. It already contains pectins and you just need 1/3 of fruit weight of sugar.
Provided by Thorsten
Categories < 4 Hours
Time 2h40m
Yield 3 glasses à 400ml
Number Of Ingredients 5
Steps:
- Hull and clean strawberries, then weight them. Mash half of the strawberries and cut the other half into small pieces.
- Put them in a suited pot. Add super gelling sugar and bay leaves and let stand for two hours.
- After two hours bring mixture to a boil over medium high heat stirring all the time.
- Let cook for 4 minutes, stirring constantly. Then remove from heat and remove the bay leaves.
- Add grated lime peel and juice and mix.
- Fill into prepared twist off preserving jars and close jars. Let stand for 1 minute and then turn up side down. Let stand for 10 minutes and turn over again. Let cool completely.
- NOTE on "Dr. Oetker's Super Gelling Sugar 3:1". Dr. Oetker is a well known brand in Germany. There are several gelling sugars available. The "3:1" super gelling sugar already contains pectin and you only need 1/3 of sugar. If you can't get it, you could also use Dr. Oetker's 2:1 super gelling sugar.
- NOTE on "Custom Yield": this is always a guess. It depends mainly how much water evaporates during cooking. Sometimes I get more glasses, sometimes less. Have enough preserving jars at hand.
Nutrition Facts : Calories 131.1, Fat 1.2, SaturatedFat 0.1, Sodium 4.2, Carbohydrate 31.7, Fiber 8.1, Sugar 18.8, Protein 2.7
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 Emeril Lagasse
Categories condiment
Time 50m
Yield about 6 jars (half pints)
Number Of Ingredients 4
Steps:
- In a 8 quart stock pot, add the fruit and water and simmer until the fruit is very soft. Add the sugar and lemon juice. Stir to dissolve and bring up to a boil. Maintain at a full rolling boil until the jell point is reached. (*Also a skin will form on the surface as it cools) Remove from the heat. Skim off any impurities and leave to cool for 10 minutes. Using a funnel, pour the fruit into hot sterilized jars. Fill the jars and wipe the rims.. Seal the jars, leaving 1-inch from the top for headroom. Label the jars and store in a cool, dark, and dry place. Spread the jam between biscuits and place on a platter.
STRAWBERRY BASIL JAM
I make this recipe with fresh-picked strawberries and basil grown in my own herb garden. This unique sweet and savory jam makes a perfect gift-just add a bright ribbon around the top with a gift tag! The deep red jam, laced with flecks of green basil, is so beautiful. -Julie O'Neil, Two Harbors, Minnesota
Provided by Taste of Home
Time 35m
Yield 9 half-pints.
Number Of Ingredients 5
Steps:
- In a Dutch oven, combine strawberries and butter. Stir in pectin. Bring to a full rolling boil over high heat, stirring constantly. Stir in sugar; return to a full rolling boil. Boil and stir 1 minute. Immediately stir in basil., Remove from heat; skim off foam. Ladle hot mixture into 9 hot half-pint jars, leaving 1/4-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight., Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 10 minutes. Remove jars and cool.
Nutrition Facts : Calories 81 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 1mg sodium, Carbohydrate 21g carbohydrate (20g sugars, Fiber 0 fiber), Protein 0 protein.
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
CLASSIC STRAWBERRY JAM
This is a classic Canadian recipe. Simple and delicious. It's not thick, like pectin-based jams, but I think it's truer to the fruit and more delicious. Try it with Recipe #62942 - perfect pairing. ETA: Many people have asked me why this recipe contains butter. The butter prevents the jam from foaming while you're cooking it - the foam is unattractive and spoils the appearance of the jam. Adding a little butter eliminates this problem.
Provided by evelynathens
Categories Strawberry
Time 40m
Yield 6 pint jars (approximately)
Number Of Ingredients 4
Steps:
- In a large saucepan, bring strawberries up to a simmer over medium-low heat, mashing roughly with a potato masher or flat spoon.
- Add sugar and lemon juice, stir, and bring up to a simmer for 2 minutes.
- Add butter and bring to a vigorous boil, stirring often, and cook for 10 to 20 minutes, periodically measuring the viscosity of the jam by dabbing a spoonful onto a plate and tipping the plate.
- Once the jam slows its drip down the plate (it should no longer run like a syrup), remove from heat and skim off foam.
- Fill jars that have been washed, rinsed, dried and boiled in a pot of water for 3 minutes to 1/4 inch from the top.
- Fasten lids securely and boil jars in a vat of water (be sure jars are completely submerged) for 15 minutes.
- Remove jars with tongs and let cool upright.
- Check for secure seals on jars (lid should not spring when touched) and store in a cool place away from light for up to a year.
- Any jars that do not achieve a proper seal should be refrigerated.
Nutrition Facts : Calories 591.6, Fat 0.7, Sodium 3.7, Carbohydrate 151.7, Fiber 4.6, Sugar 144.5, Protein 1.6
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
HOMEMADE STRAWBERRY JAM LIMEADE
If you want strawberry limeade but don't have fresh or frozen strawberries on hand, substitute with homemade strawberry freezer jam.
Provided by Darrin Caldwell
Categories Drinks Recipes Juice Recipes
Time 10m
Yield 6
Number Of Ingredients 5
Steps:
- Combine water, sugar, lime juice, and strawberry jam in a blender; blend on high for 30 seconds. Add ice cubes and blend for 30 seconds longer.
Nutrition Facts : Calories 104.6 calories, Carbohydrate 29.2 g, Fat 0.2 g, Fiber 2.2 g, Protein 0.5 g, Sodium 7.4 mg, Sugar 22 g
More about "strawberry jam with bay leaves recipes"
SMALL-BATCH STRAWBERRY JAM WITH BAY LEAVES - BAKED
From baked-theblog.com
5/5 (3)Total Time 10 minsCategory No-BakeCalories 36 per serving
- Place the sliced strawberries in a medium-sized pot. Use a potato masher to crush the berries until they are well-mashed but still chunky.
- Add the bay leaves to the pot. Place the pot over medium-high heat on the stove and bring the crushed berries to a rolling boil. Quickly stir in the sugar and pectin powder. Stir the jam constantly for two minutes as it continues to cook over medium-high heat.
- Remove the pot from the heat and that's it! As the jam cools, use a spoon to gently skim off and discard any foam that develops on top.
- Once cool, remove the bay leaves and spoon the jam into a sterilized jar with a tight-fitting lid. Place the jar in the fridge to fully set. For more information about cooked jam, check your package of pectin to better understand how it works.
STRAWBERRY JAM RECIPE WITH STEP-BY-STEP PHOTOS | EAT, …
From eatlittlebird.com
25 DELICIOUS RECIPES WITH STRAWBERRY JAM - THE TOASTY …
From thetoastykitchen.com
EASY STRAWBERRY JAM - SIMPLY DELICIOUS
From simply-delicious-food.com
OLD-FASHIONED STRAWBERRY JAM RECIPE | CANADIAN LIVING
From canadianliving.com
STRAWBERRY JAM - FOOD FROM PORTUGAL
From foodfromportugal.com
CLASSIC STRAWBERRY JAM RECIPE - GREAT BRITISH CHEFS
From greatbritishchefs.com
STRAWBERRY BAY LEAF JAM - DRISCOLL'S
From driscolls.com
4.5/5 (2)Calories 15.65Servings 4Category Jams & Syrups
FRESH STRAWBERRY JAM - FAVORITE FAMILY RECIPES
From favfamilyrecipes.com
CLASSIC ‘EASY’ STRAWBERRY JAM - BERNARDIN
From bernardin.ca
STRAWBERRY BAY LEAF JAM | RECIPE | BERRIES RECIPES, JAM, STRAWBERRY …
From pinterest.co.uk
HOMEMADE STRAWBERRY JAM RECIPE (WITHOUT PECTIN)
From theyummydelights.com
STRAWBERRY BAY LEAF JAM | LAPTRINHX / NEWS
From laptrinhx.com
BRIGHT AND FRUITY STRAWBERRY JAM, YOUR WAY RECIPE
From seriouseats.com
THE-EASIEST-STRAWBERRY-JAM-RECIPE - HOMESTEADING WHERE YOU ARE
From homesteadingwhereyouare.com
BAREFOOT CONTESSA | FRESH STRAWBERRY JAM | RECIPES
From barefootcontessa.com
THE BEST HOMEMADE STRAWBERRY JAM EVER - SIMPLY ANCHY
From simplyanchy.com
SWEET AND SAVORY JAM RECIPES YOU NEED TO MASTER | FOOD & WINE
From foodandwine.com
STRAWBERRY JAM FOR CANNING RECIPE - SIMPLY RECIPES
From simplyrecipes.com
STRAWBERRY JAM WITH BAY LEAVES RECIPE - FOOD.COM
From pinterest.com
BEST THE PIONEER WOMAN'S STRAWBERRY JAM RECIPES - FOOD …
From foodnetwork.ca
STRAWBERRY JAM (THE BEST) | RICARDO
From ricardocuisine.com
STRAWBERRY JAM RECIPE (BEST EVER) - THE SLOW ROASTED ITALIAN
From theslowroasteditalian.com
HOMEMADE STRAWBERRY JAM | SOUTHERN LIVING
From southernliving.com
QUICK STRAWBERRY JAM WITH MAPLE SYRUP - RICARDO
From ricardocuisine.com
EASY STRAWBERRY JAM (NO PECTIN) - THE BAKER'S ALMANAC
From thebakersalmanac.com
SMALL BATCH STRAWBERRY JAM | LEITE'S CULINARIA
From leitesculinaria.com
FINISH THE JAR: 24 SWEET RECIPES WITH STRAWBERRY JAM
From tasteofhome.com
THE ULTIMATE STRAWBERRY JAM | CANADIAN LIVING
From canadianliving.com
PERFECT STRAWBERRY JAM RECIPE - SERIOUS EATS
From seriouseats.com
HOW TO MAKE HOMEMADE STRAWBERRY JAM - THE RECIPE CRITIC
From therecipecritic.com
EASY STRAWBERRY JAM WITHOUT PECTIN (VIDEO) - PANTSDOWNAPRONSON
From pantsdownapronson.com
RECIPE FOR STRAWBERRY JAM | URBAN LEAF
From geturbanleaf.com
STRAWBERRY JAM RECIPE - DRISCOLL'S
From driscolls.com
STRAWBERRY JAM RECIPE - BAKE ME SOME SUGAR
From bakemesomesugar.com
STRAWBERRY PLUM JAM | PLUM JAM RECIPE | EAT THE LOVE
From eatthelove.com
EASY STRAWBERRY JAM RECIPE - SWEET AND SAVORY MEALS
From sweetandsavorymeals.com
STRAWBERRY BALSAMIC JAM - DAMN DELICIOUS
From damndelicious.net
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love