GRAPE JELLY (FROM FROZEN CONCENTRATE)
Make and share this Grape Jelly (From Frozen Concentrate) recipe from Food.com.
Provided by Chef Aint Bs
Categories Jellies
Time 15m
Yield 7 8-ounce jars
Number Of Ingredients 4
Steps:
- Measure juice into a 6-8 quart saucepot.
- Add 3 cups water and stir.
- Measure sugar and set aside.
- Stir Fruit Jell pectin into juice and stir.
- Bring to a full rolling boil, stirring constantly.
- At once stir in sugar.
- Bring to a full rolling boil, one that cannot be stirred down.
- Stirring constantly, boil hard for 1 minute.
- Remove from heat.
- Skim off foam
- Immediately ladle into hot glass jars, leaving ½-inch head space.
- Process for 5 minutes in a boiling bath water.
- Makes 7/8-ouince jars.
Nutrition Facts : Calories 528.1, Sodium 16.6, Carbohydrate 136.8, Fiber 0.6, Sugar 130.2, Protein 0.1
STRAWBERRY JELLY
This simple strawberry jelly has an incredible strawberry flavor without the seeds in a standard strawberry preserve.
Provided by Ashley Adamant
Categories Uncategorized
Number Of Ingredients 4
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.
CRANBERRY JELLY FROM (FROZEN CONCENTRATE)
Just in time for the holidays, this is easy and fast to make. Not to tart and not to sweet, just right!
Provided by Chef Aint Bs
Categories Jellies
Time 20m
Yield 7 8-ounce jars
Number Of Ingredients 4
Steps:
- Measure juice into a 6-8 quart saucepot.
- Add 3 cups water and stir.
- Measure sugar and set aside.
- Stir Fruit Jell pectin into juice and stir.
- Bring to a full rolling boil, stirring constantly.
- At once stir in sugar.
- Bring to a full rolling boil, one that cannot be stirred down.
- Stirring constantly, boil hard for 1 minute.
- Remove from heat.
- Skim off foam
- Immediately ladle into hot glass jars, leaving ½-inch head space.
- Process for 5 minutes in a boiling bath water.
- Makes 7/8-ouince jars.
Nutrition Facts : Calories 528.9, Sodium 16.5, Carbohydrate 137.1, Fiber 0.6, Sugar 130.2
STRAWBERRY FREEZER JAM
This strawberry freezer jelly is quick, easy and delicious on toast, ice cream or even in milkshakes! Keep jars of this in the freezer and take them out when you are ready to use them. Once thawed, they will last approximately 1 month in the refrigerator. If it lasts that long!
Provided by JORDAN76
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Jams and Jellies Recipes
Time 25m
Yield 80
Number Of Ingredients 4
Steps:
- Mix crushed strawberries with sugar, and let stand for 10 minutes. Meanwhile, stir the pectin into the water in a small saucepan. Bring to a boil over medium-high heat, and boil for 1 minute. Stir the boiling water into the strawberries. Allow to stand for 3 minutes before pouring into jars or other storage containers.
- Place tops on the containers, and leave for 24 hours. Place into freezer, and store frozen until ready to use.
Nutrition Facts : Calories 40.6 calories, Carbohydrate 10.4 g, Fiber 0.1 g, Sodium 0.1 mg, Sugar 10.3 g
SURE.JELL STRAWBERRY JELLY
Give your PB&J sandwich the strawberry jelly it deserves. Make this awesome SURE.JELL Strawberry Jelly for sandwiches, toast, muffins and more!
Provided by My Food and Family
Categories Home
Time 3h15m
Yield Makes about 6 (1-cup) jars or 96 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 well before filling.
- Stem and crush strawberries thoroughly, one layer at a time. Place three layers of damp cheesecloth or a jelly bag in large bowl. Pour prepared fruit into cheesecloth. Tie cheesecloth closed; hang and let drip into bowl until dripping stops. Press gently. Measure exactly 3-3/4 cups prepared juice into 6- or 8-qt. saucepot.
- Stir pectin into juice in saucepot. Add butter to reduce foaming. Bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly. Stir in sugar. Return to full rolling boil, stirring constantly. Boil exactly 1 min., stirring constantly. Remove from heat. 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 two-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 5 min. Remove jars and place upright on a towel to cool completely. After jars cool, check seals by pressing middle of lid with finger. (If lid springs back, lid is not sealed and refrigeration is necessary.)
Nutrition Facts : Calories 45, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 0 mg, Carbohydrate 11 g, Fiber 0 g, Sugar 10 g, Protein 0 g
STRAWBERRY JELLY FROM (FROZEN CONCENTRATE)
Make and share this Strawberry Jelly from (Frozen Concentrate) recipe from Food.com.
Provided by Chef Aint Bs
Categories Jellies
Time 25m
Yield 7 8-ounce jars
Number Of Ingredients 4
Steps:
- Measure juice into a 6-8 quart saucepot.
- Add 3 cups water and stir.
- Measure sugar and set aside.
- Stir Fruit Jell pectin into juice and stir.
- Bring to a full rolling boil, stirring constantly.
- At once stir in sugar.
- Bring to a full rolling boil, one that cannot be stirred down.
- Stirring constantly, boil hard for 1 minute.
- Remove from heat.
- Skim off foam
- Immediately ladle into hot glass jars, leaving ½-inch head space.
- Process for 5 minutes in a boiling bath water.
- Makes 7/8-ouince jars.
Nutrition Facts : Calories 520.8, Sodium 16.3, Carbohydrate 135, Fiber 0.6, Sugar 128.5
More about "strawberry jelly from frozen concentrate recipes"
HOW TO MAKE STRAWBERRY JAM FROM FROZEN …
From leaf.tv
Author Jenny Seyfried
FROZEN FRUIT JAM - FOOD | DRINK | RECIPES
From waitrose.com
4/5 (67)Calories 31 per servingTotal Time 25 mins
HOW TO MAKE STRAWBERRY JELLY - EASILY! WITH STEP BY …
From pickyourown.org
10 BEST STRAWBERRY JAM WITH FROZEN STRAWBERRIES RECIPES ...
From yummly.com
10 BEST JUICE CONCENTRATE JELLY RECIPES | YUMMLY
From yummly.com
HOW TO CAN STRAWBERRY JAM - WYSE GUIDE
From wyseguide.com
Ratings 5Calories 35 per servingCategory Spreads
- In a large heavy-bottomed kettle, combine the strawberries, sugar, and lemon juice. Bring to a rolling boil on the stove. Remove from the heat and strain the liquid from the strawberries. Return the liquid to the heat and gently boil until the liquid reaches 221°F. Add in reserved strawberries and continue to boil for 5 minutes.
- Remove the foam from the strawberries, if desired. Remove from heat and mash or blend strawberries to desired consistency.
GRAPE JELLY MADE FROM FROZEN CONCENTRATED JUICE RECIPE ...
From cookeatshare.com
1/5 Calories 5080 per servingPublished 2009-12-16
- Stir sugar into water. Place on high heat and, stirring constantly, bring quickly to a full rolling boil which can't be stirred down. Boil hard for 1 minute.
- Remove from heat. Stir in pectin. Add in thawed concentrated grape juice and mix well. Pour jelly immediately into warm, sterile canning jars to 1/4-inch from top. Seal and process 5 min in a boiling water bath.
HOMEMADE STRAWBERRY JAM - CHARLOTTE'S LIVELY KITCHEN
From charlotteslivelykitchen.com
4.7/5 (12)Total Time 15 minsEstimated Reading Time 7 minsPublished 2017-02-23
- Place a medium-sized saucepan over a low heat and once the pan is hot add the strawberries (700g). Fry for a couple of minutes, stirring regularly, and then add the jam sugar (700g) and lemon juice (2 tsp).
- Stir all of the ingredients together. Continue stirring until all of the sugar has dissolved - you can tell if the sugar has dissolved by dipping a spoon in and looking at the back to see if any grains have stuck to it.
- Once all of the sugar has dissolved, turn up the heat to medium/high. Let the jam bubble until it reaches 105ºC - make sure you move your thermometer around a bit to ensure it's all at the right temperature.
STRAWBERRY JELLY RECIPE | MYRECIPES
From myrecipes.com
Servings 8Published 2010-02-04
- Combine strawberries and water in a flat-bottomed kettle; crush berries. Cover and bring to a boil. Reduce heat, and simmer, uncovered, 10 minutes, stirring frequently. Strain berries through a damp jelly bag, reserving 3 3/4 cups juice. Discard pulp.
- Combine reserved juice, lemon juice, and sugar in kettle. Bring to a rolling boil, stirring constantly. Add liquid pectin, and return to a boil. Boil 1 minute, stirring constantly. Remove from heat; skim off foam with a metal spoon.
- Quickly ladle jelly into hot sterilized jars, leaving 1/4-inch headspace. Cover with metal lids, and screw bands tight. Process in boiling-water bath 5 minutes.
THE BEST AND EASIEST STRAWBERRY JAM - TASTES BETTER FROM ...
From tastesbetterfromscratch.com
4.6/5 (22)Uploaded 2019-07-23Category Side DishPublished 2019-06-07
- Rinse and dry the containers you'd like to put the jam in (enough for 5 cups). I always use glass mason jars but plastic containers work great also. This recipe fills 5-6 half pint jars.
- In a food processor add strawberries and pulse just a few times, until strawberries are well diced, but not totally mashed.
- Measure exactly 2 cups of strawberries into a large bowl. (It's really important to measure the berries and sugar exactly, or the jam will not set properly.)
STRAWBERRY JAM SWEETENED WITH JUICE CONCENTRATE - POMONA'S ...
From pomonapectin.com
Reviews 2Estimated Reading Time 2 minsServings 4Published 2019-09-22
- Before you begin, prepare calcium water.To do this, combine ½ teaspoon calcium powder (in the small packet in your box of Pomona’s pectin) with ½ cup water in a small, clear jar with a lid. Shake well.Extra calcium water should be stored in the refrigerator for future use.
- Wash jars, lids, and bands. Place jars in canner, fill canner 2/3 full with water, bring to a boil. Turn off heat, cover, and keep jars in hot canner water until ready to use. Place lids in water in a small sauce pan; cover and heat to a low boil. Turn off heat and keep lids in hot water until ready to use.
FROZEN STRAWBERRY FREEZER JAM RECIPE | MYRECIPES
From myrecipes.com
5/5 (1)Total Time 5 hrsServings 5Published 2017-02-10
- Place frozen strawberries in refrigerator 4 hours or until partially thawed. (Some ice crystals should be visible.)
- Pulse strawberries in a food processor 8 to 12 times or until slightly chunky, stopping to scrape down sides. Place mixture in a medium bowl; stir in sugar, and let stand 15 minutes.
HOMEMADE STRAWBERRY SYRUP RECIPE - THE FLOUR HANDPRINT
From theflourhandprint.com
5/5 (5)Total Time 20 minsCategory Breakfast, DessertPublished 2019-05-04
- Dice 12 oz of strawberries, about 15 medium strawberries, and add to a saucepan over medium heat.
STRAWBERRY-TOMATO JAM - POMONA'S UNIVERSAL PECTIN - SUGAR ...
From pomonapectin.com
- Before you begin, prepare calcium water.To do this, combine ½ teaspoon calcium powder (in the small packet in your box of Pomona’s pectin) with ½ cup water in a small, clear jar with a lid. Shake well.Extra calcium water should be stored in the refrigerator for future use.
- Wash jars, lids, and bands. Place jars in canner, fill canner 2/3 full with water, bring to a boil. Turn off heat, cover, and keep jars in hot canner water until ready to use. Place lids in water in a small sauce pan; cover and heat to a low boil. Turn off heat and keep lids in hot water until ready to use.
- Wash firm, ripe tomatoes. Scald, peel, chop, and crush tomatoes. (Alternatively, you don’t need to peel the tomatoes – just dice and crush.)
RECIPE: JELLY FROM JUICE (USING BOTTLED JUICE OF FROZEN ...
From recipelink.com
Board Canning and Preserving at Recipelink.comFrom Betsy at Recipelink.com, 10-27-2011Category Preserving-Jams, Jellies
STRAWBERRY GUAVA JAM RECIPE - THE SWEET SAVORY LIFE
From thesweetsavorylife.com
Estimated Reading Time 3 mins
RECIPE: EASY SUGARLESS STRAWBERRY JAM (USING APPLE JUICE ...
From recipelink.com
Category Preserving-Jams, JelliesReply to RECIPE SWAPFrom Betsy at Recipelink.com, 03-02-2006
STRAWBERRY PRESERVES | STEVIA.ORG
From stevia.org
Servings 96
CRANBERRY JELLY FROM FROZEN CONCENTRATE) RECIPE - GENIUS ...
From pinterest.nz
CHERRY PEPPER JELLY FROM (FROZEN CONCENTRATE) RECIPE ...
From pinterest.ca
STRAWBERRY JELLY FROM (FROZEN CONCENTRATE) | RECIPE ...
From pinterest.com
GRAPE JELLY (FROM FROZEN CONCENTRATE) RECIPE - FOOD.COM ...
From pinterest.ca
STRAWBERRY JAM MADE WITH FROZEN STRAWBERRIES - RECIPE ...
From cooks.com
STRAWBERRY ORANGE JAM : BC STRAWBERRIES
From bcstrawberries.com
JELLY FROM FROZEN CONCENTRATE - COOKEATSHARE - RECIPES
From cookeatshare.com
FROZEN STRAWBERRY JAM EASY - THERESCIPES.INFO
From therecipes.info
STRAWBERRY LEMONADE CONCENTRATE - BERNARDIN
From bernardin.ca
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