Strawberry Jelly A Variety Of Jam Recipes

STRAWBERRY JELLY

Steps:

• Wash and hull the strawberries, and place them in a saucepan with a splash of water and lemon juice (if using). Mash with a potato masher and simmer over medium heat for about 10 minutes until they've released their juices.
• Strain the strawberry pulp through a jelly bag or dampened cheesecloth for at least 2 hours, preferably longer for a better yield.
• It takes roughly 4 pounds of strawberries to make the 4 cups of juice needed for this recipe. If you're a bit short for any reason, add water or fruit juice.
• Bring the juice to a boil on the stovetop and add the powdered pectin. (Don't add the sugar yet.) Return the mixture to a boil, stirring frequently to distribute the pectin, and boil hard for about a minute.
• Add the sugar, and return to a boil. (This is important, don't add the sugar until last or the strawberry jelly may not set.)
• Boil hard for about 1 minute, and then pour into prepared canning jars leaving 1/4 inch headspace.
• Store in the refrigerator, or process in a water bath canner for 10 minutes. Turn off the heat and allow the jars to stand in the canner for an additional 5 minutes before removing them to cool.
• Check seals and store any unsealed jars in the refrigerator for immediate use.

QUICK STRAWBERRY JAM

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).

STRAWBERRY JAM

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.

MARTHA'S STRAWBERRY JAM

Steps:

• In a glass bowl, stir together berries, sugar, and lemon juice. Refrigerate overnight. Transfer to a large, heavy pot and bring to a simmer, stirring until sugar has dissolved. Return to bowl, cover, and refrigerate overnight. Strain syrup into a large, heavy stockpot; reserve berries. Bring syrup to a boil, then cook until a thermometer registers 221 degrees. Add berries; boil 5 minutes more, skimming foam as needed. Pour into hot sterilized jelly jars. Let cool completely, cover, and refrigerate up to 2 weeks, or freeze up to 6 months.

STRAWBERRY JELLY - A VARIETY OF JAM

Steps:

• Hull all fruit and chop large strawberries into smaller pieces.
• Wash the strawberries thoroughly. Fast running cold water works well if the strawberries are in a colander.
• Weigh prepared strawberries and mix together in a large bowl with an equal weight of sugar.
• Leave covered by a cloth for 24 hours with an occasional stirring until all the sugar is saturated with juice. If you wait another 24 hours or so the fruit will continue to shrink as more juice is sucked out of it by the sugar.
• Strain the fruit out of the mix and into the saucepan in which you are going to cook it using a wire sieve or chinoise. The usual technique of straining through muslin will not work because the syrup is already too thick.
• Scrape all the saturated sugar into the cooking saucepan (see Note 1 below).
• Add lemon juice strained through a sieve to strawberry syrup.
• Using the manufacturer's instructions add the commercial pectin to the mix for the approximate weight of the prepared strawberries - not the combined weight of strawberries and sugar.
• .
• Stir the mix over medium heat until all the sugar is dissolved. Once the sugar is dissolved increase temperature to high and stop stirring.
• Once the mix is at a rolling boil which should be about 10-15 minutes start testing for set. Set will be slightly below the set temperatures of 220F/106C for ordinary jam if you are using a sugar thermometer. See note 2 alternate for testing method which I use in this case.
• Once set has been achieved take saucepan and immerse base only in quite hot water in the sink. This is to prevent mixture from continuing to cook which it will do as the water in the sink will be a lot cooler than the hot jelly.
• Allow to cool and fill sterilised jars with the jelly.It will make about 3 cups.
• Notes.
• 1 Make sure the saucepan is quite deep as at some point the boiling syrup is likely to bubble up like boiling milk.
• 2 Test for set by placing 3 tea saucers in the freezer. Put a teaspoon of the hot mix into a saucer and put it back in the freezer for a minute. Take it out and run your finger through the cooled mix.
• If it wrinkles up a bit and does not flow back it is set, if it is not wipe saucer clean, replace saucer in freezer and keep testing until set has been achieved. Do not take too long between tests as set can come about within 2 or 3 minutes. If you stop cooking too early and the jelly turns out to be too runny that is OK because re-boiling can fix that; the pectin manufacturer's instructions probably has tips on what to do. Over-cooked jelly is not very nice and there is very little you can do about it except learn.

QUICK AND EASY STRAWBERRY JAM

Steps:

• Crush strawberries and measure 4-1/2 cups berries into a large saucepan. Stir in pectin and bring to a rolling boil over high heat, stirring frequently. Add sugar and return to a rolling boil. Boil for 1 minute, stirring constantly. , Remove from heat and skim off foam. Carefully ladle hot mixture into hot half-pint jars, leaving 1/4-in. headspace. Remove air bubbles; wipe rims and adjust lids. Process for 10 minutes in a boiling-water canner.

STRAWBERRY JAM WITH JELL-O®

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.