Jam. recipe?!
i love jam and have heard that it is really easy to make!.
i would like to know how to make starwberrie or plum jam!. thanks xXxWww@FoodAQ@Com
i would like to know how to make starwberrie or plum jam!. thanks xXxWww@FoodAQ@Com
Answers:
RED RASPBERRY JAM
Yield: 6 Servings
3 c Finely mashed or sieved red
-raspberries
6 c Sugar
1 pk Powdered pectin
1 c Water
Combine berries and sugar!. Let stand about 20 minutes, stirring
occasionally!. Combine pectin and water in a small saucepan!. Bring to
a boil; boil 1 minute, stirring constantly!. Add pectin to fruit
mixture; stir 3 minutes!. Pour into can or freeze jars, leaving 1/2
inch head space!. Adjust caps!. Let stand until set, up to 24 hours!.
Freeze!. Yield: about
9 half pints!.
Blackberry Jam: Follow recipe for red raspberry jam, except reduce
sugar from 6 cups to 5-1/2 cups!.
Grape Jam: Follow recipe for red raspberry jam, except seeds are
separated after heating Concord Grapes!. Crush grapes!. Simmer grapes
without adding water until grapes have softened!. Put pulp through a
colander or food mill before measuring!.
Tart Plum Jam: Follow recipe for Red Raspberry jam, except plums are
pitted and put through a food chopper or blender before measuring!.
NO-COOK STRAWBERRY FREEZER JAM
Yield: 6 Servings
1 3/4 qt Fully ripe strawberries
1 3/4 c Sugar
1 pk Sure-Jell Light Fruit Pectin
1 c Corn syrup
1!. Hull and thoroughly crush strawberries, one layer at a time!.
Measure into a large bowl!. You should have
4 cup!.
2!. Measure sugar!. Combine fruit pectin with 1/4 cup of the sugar!.
Gradually add pectin mixture to fruit, stirring vigorously!.
3!. Set aside for 30 minutes, stirring occasionally!. Add corn syrup;
mix well!. Gradually stir in remaining sugar until dissolved!. Ladle
quickly into scalded containers!. Cover at once with tight lids!. Let
stand overnight, then store in freezer!. Small amounts may be covered
and stored in refrigerator up to 3 weeks!.
STRAWBERRY JAM 1
Yield: 6 Servings
2 c Finely mashed or sieved
-strawberries
4 c Sugar
1 pk Powdered pectin
1 c Water
Or:
24 oz Sliced, frozen, unsweetened
-strawberries
4 tb Lemon juice
3 c Sugar
1 pk Powdered pectin
1 c Minus 2 Tbsp!. water
Combine berries; lemon juice (if needed) and sugar!. Let stand about 20
minutes, stirring occasionally!. Combine pectin and water in a small
saucepan!. Bring to a boil; boil 1 minute stirring constantly!. Add
pectin to fruit mixture; stir 3 minutes!. Pour into can or freeze
jars, leaving 1/2 inch head space!. Adjust caps!. Let stand until set,
up to 24 hours!. Freeze: Yield: about 6 half pints!. Cherry Jam: Follow
recipe for Strawberry jam, except sour cherries are pitted and put
through a food chopper before measuring!. Apricot Jam: Follow recipe
for Strawberry Jam, except 1 tsp!. powdered citric acid is added to
the finely mashed apricots!. Mild Plum (Prune Jam) Follow Recipe for
Strawberry Jam, except plums are pitted and put through a food
chopper before measuring!.
Rhubarb Strawberry Jam
Prep Time: 30 Minutes
Cook Time: 12 Minutes Ready In: 8 Hours 42 Minutes
Yields: 24 servings
"This rhubarb strawberry jam recipe is our favorite and so easy to make!."
INGREDIENTS:
5 cups chopped fresh rhubarb
3 cups white sugar 1 (3 ounce) package
strawberry flavored gelatin
DIRECTIONS:
1!. In a large saucepan or stockpot, stir together the fresh rhubarb and sugar!. Cover, and let stand overnight!.
2!. Bring the rhubarb and sugar to a boil over medium heat!. Boil, stirring constantly, for 12 minutes on low heat!. Remove from heat, and stir in dry gelatin mix!. Transfer to sterile jars, and refrigerate!.Www@FoodAQ@Com
Yield: 6 Servings
3 c Finely mashed or sieved red
-raspberries
6 c Sugar
1 pk Powdered pectin
1 c Water
Combine berries and sugar!. Let stand about 20 minutes, stirring
occasionally!. Combine pectin and water in a small saucepan!. Bring to
a boil; boil 1 minute, stirring constantly!. Add pectin to fruit
mixture; stir 3 minutes!. Pour into can or freeze jars, leaving 1/2
inch head space!. Adjust caps!. Let stand until set, up to 24 hours!.
Freeze!. Yield: about
9 half pints!.
Blackberry Jam: Follow recipe for red raspberry jam, except reduce
sugar from 6 cups to 5-1/2 cups!.
Grape Jam: Follow recipe for red raspberry jam, except seeds are
separated after heating Concord Grapes!. Crush grapes!. Simmer grapes
without adding water until grapes have softened!. Put pulp through a
colander or food mill before measuring!.
Tart Plum Jam: Follow recipe for Red Raspberry jam, except plums are
pitted and put through a food chopper or blender before measuring!.
NO-COOK STRAWBERRY FREEZER JAM
Yield: 6 Servings
1 3/4 qt Fully ripe strawberries
1 3/4 c Sugar
1 pk Sure-Jell Light Fruit Pectin
1 c Corn syrup
1!. Hull and thoroughly crush strawberries, one layer at a time!.
Measure into a large bowl!. You should have
4 cup!.
2!. Measure sugar!. Combine fruit pectin with 1/4 cup of the sugar!.
Gradually add pectin mixture to fruit, stirring vigorously!.
3!. Set aside for 30 minutes, stirring occasionally!. Add corn syrup;
mix well!. Gradually stir in remaining sugar until dissolved!. Ladle
quickly into scalded containers!. Cover at once with tight lids!. Let
stand overnight, then store in freezer!. Small amounts may be covered
and stored in refrigerator up to 3 weeks!.
STRAWBERRY JAM 1
Yield: 6 Servings
2 c Finely mashed or sieved
-strawberries
4 c Sugar
1 pk Powdered pectin
1 c Water
Or:
24 oz Sliced, frozen, unsweetened
-strawberries
4 tb Lemon juice
3 c Sugar
1 pk Powdered pectin
1 c Minus 2 Tbsp!. water
Combine berries; lemon juice (if needed) and sugar!. Let stand about 20
minutes, stirring occasionally!. Combine pectin and water in a small
saucepan!. Bring to a boil; boil 1 minute stirring constantly!. Add
pectin to fruit mixture; stir 3 minutes!. Pour into can or freeze
jars, leaving 1/2 inch head space!. Adjust caps!. Let stand until set,
up to 24 hours!. Freeze: Yield: about 6 half pints!. Cherry Jam: Follow
recipe for Strawberry jam, except sour cherries are pitted and put
through a food chopper before measuring!. Apricot Jam: Follow recipe
for Strawberry Jam, except 1 tsp!. powdered citric acid is added to
the finely mashed apricots!. Mild Plum (Prune Jam) Follow Recipe for
Strawberry Jam, except plums are pitted and put through a food
chopper before measuring!.
Rhubarb Strawberry Jam
Prep Time: 30 Minutes
Cook Time: 12 Minutes Ready In: 8 Hours 42 Minutes
Yields: 24 servings
"This rhubarb strawberry jam recipe is our favorite and so easy to make!."
INGREDIENTS:
5 cups chopped fresh rhubarb
3 cups white sugar 1 (3 ounce) package
strawberry flavored gelatin
DIRECTIONS:
1!. In a large saucepan or stockpot, stir together the fresh rhubarb and sugar!. Cover, and let stand overnight!.
2!. Bring the rhubarb and sugar to a boil over medium heat!. Boil, stirring constantly, for 12 minutes on low heat!. Remove from heat, and stir in dry gelatin mix!. Transfer to sterile jars, and refrigerate!.Www@FoodAQ@Com
plum jam
1!.8kg plums washed halved and stoned
4 large oranges finely grated rind and juice
250ml water
1!.8 kg preserving sugar
Method
I Place prepared plums rind and juice of oranges and water into a preserving pan
2 Bring to the boil and then simmer for 15 minutes
3 Add the sugar bring back to boiling point rapidly boil until setting point (see page 59 ) is reached!. Avoid any spillage
4 Remove any scum
5 Allow to cool
6 Pour into prepared jars cover seal and labelWww@FoodAQ@Com
1!.8kg plums washed halved and stoned
4 large oranges finely grated rind and juice
250ml water
1!.8 kg preserving sugar
Method
I Place prepared plums rind and juice of oranges and water into a preserving pan
2 Bring to the boil and then simmer for 15 minutes
3 Add the sugar bring back to boiling point rapidly boil until setting point (see page 59 ) is reached!. Avoid any spillage
4 Remove any scum
5 Allow to cool
6 Pour into prepared jars cover seal and labelWww@FoodAQ@Com
Strawberry Jam:
You will need: 2 pounds fresh strawberries, hulled,4 cups white sugar,1/4 cup lemon juice!.
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 any unsealed jars in a water bath!. If the jam is going to be eaten right away, don't bother with processing, and just refrigerate!.Www@FoodAQ@Com
You will need: 2 pounds fresh strawberries, hulled,4 cups white sugar,1/4 cup lemon juice!.
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 any unsealed jars in a water bath!. If the jam is going to be eaten right away, don't bother with processing, and just refrigerate!.Www@FoodAQ@Com
Strawberry:
http://www!.foodnetwork!.com/food/recipes/!.!.!.
Plum:
http://www!.foodnetwork!.com/food/recipes/!.!.!.Www@FoodAQ@Com
http://www!.foodnetwork!.com/food/recipes/!.!.!.
Plum:
http://www!.foodnetwork!.com/food/recipes/!.!.!.Www@FoodAQ@Com