SUMMER STRAWBERRY JAM
Red, ripe strawberries make a classic jam that brings back summer year 'round.
Provided by Ball
Categories Trusted Brands: Recipes and Tips Ball® Canning & Recipes
Time 45m
Yield 32
Number Of Ingredients 4
Steps:
- Prepare boiling water canner. Heat jars and lids in simmering water until ready for use. Do not boil. Set bands aside.
- Place strawberries in a 6- or 8-quart saucepan. Gradually stir in pectin. Over high heat, bring mixture to a full rolling boil that cannot be stirred down, stirring constantly.
- Add entire measure of sugar, stirring to dissolve. Return mixture to a full rolling boil. Boil hard 1 minute, stirring constantly. Remove from heat. Skim foam if necessary.
- Ladle hot jam into hot jars leaving 1/4 inch headspace. Wipe rim. Center lid on jar. Apply band until fit is fingertip-tight.
- Process in a boiling-water canner for 10 minutes, adjusting for altitude. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.
Nutrition Facts : Calories 43.4 calories, Carbohydrate 11.2 g, Fiber 0.2 g, Protein 0.1 g, Sodium 0.1 mg, Sugar 10.9 g
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.
QUICK AND EASY STRAWBERRY JAM
This is an easy and tasty way to use up a freshly picked quarts of summer strawberries. It makes about seven half-pints, so there's enough to share. -Ball Brand and Kerr Brand home canning products
Provided by Taste of Home
Time 30m
Yield about 7 half-pints.
Number Of Ingredients 3
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.
Nutrition Facts :
QUICK STRAWBERRY JAM
Provided by Valerie Bertinelli
Categories condiment
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 5
Steps:
- Put the strawberries in a food processor and pulse until coarsely chopped. Transfer to a large saute pan along with the sugar, lemon juice, balsamic and salt. Bring to a boil over medium-high heat and cook, stirring frequently, until thickened, 8 to 9 minutes. Transfer the jam to a heat-resistant container and cool to room temperature. Cover and refrigerate for up to 10 days.
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
SUMMER STRAWBERRY JAM
Provided by Deborah Snyder
Categories Condiment/Spread Vegetarian Strawberry Summer Vegan Jam or Jelly Simmer Bon Appétit
Yield Makes about 2 1/3 cups
Number Of Ingredients 4
Steps:
- Bring first 3 ingredients to boil in large saucepan over medium-high heat, stirring until sugar dissolves and brushing down sides of pan with wet pastry brush. Attach candy thermometer to sides of pan and boil syrup until thermometer registers 225°F, about 6 minutes. Mix in strawberries. Return mixture to boil, reduce heat, and simmer until jam thickens and thermometer registers 216°F, stirring occasionally, about 1 hour. Transfer jam to small bowl and cool. Cover and refrigerate.
SUNSHINE STRAWBERRY JAM
The power of the sun brings out the rich strawberry flavor in this jam that'd be great on toast or pancakes.
Yield Makes about 9 8-ounce glasses
Number Of Ingredients 3
Steps:
- Hull, wash and drain the strawberries. Place 1/4 of the berries and 1/4 of the sugar in a large pot, and cook over medium heat, stirring constantly, until the sugar dissolves. Add remaining berries, sugar and the lemon juice and bring to a boil, stirring frequently so that the sugar does not burn. Cook at a rolling boil for 12 minutes, remove from the heat and skim carefully. Pour juice and berries in a single layer into shallow pans, cover each with a pane of glass and insert a small paper wedge under the glass on each pan to allow air to circulate. Stand pans in the sun for 3 days, or until liquid thickens. Stir twice daily. Pour into hot, sterilized jelly glasses and cover with a thin layer of melted paraffin. When the paraffin has hardened, cover the glasses and store. (If you do not have 3 consecutive days of hot sun, the juices will take longer to thicken but the end result will be the same.)
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