Home-made strawberry Jam?!
Home-made strawberry Jam?
I just went strawberry picking and came home with 3 times more than I should have, I decided that the best method for using them would be to make some Jam, I see that the recipes are pretty simple but does anyone have a recipe that they just think is amazing?
Answers:
Homemade Strawberry Jam
(25 servings)
* 2 quarts of fresh strawberries - hulled and sliced
* 7 cups sugar
* 1 package pectin
Yield: 4 pints
Important Note: Pectin is a naturally occurring substance found in fruits. When heated together with sugar, it causes a thickening that is characteristic of jams and jellies. Most packages are between 1 and 1.5 ounces. Please consult your package for its reccomended sugar to pectin ration.
Place all the strawberries in a large pot with a little more than half of the sugar (about 4 cups). Add the pectin and turn the heat to high. Stir until the mixture comes to a rolling boil.
While continuing to stir, add the remain sugar and let the mixture return to a boil.
Remove from heat and allow it to set for at least five minutes. Skim any foam off of the top and discard.
Ladle into sterilized canning jars. Process in a hot water bath for 5 to 10 minutes. (All jams must be "processed" (submerged) in a boiling water bath to prevent mold growth.)
Let jam set for at least 12 hours before using. Store in a cool, dry place.
This is a great simple recipe - nothing fancy to take away from the pure strawberry taste.
Source(s):
http://www.mrbreakfast.com/superdisplay....
This recipe IS amazing and so simple.
2 cups crushed strawberries
4 cups sugar, measured into separate bowl
3/4 cup water
1 box SURE.JELL Fruit Pectin
RINSE clean 5 (1-cup) plastic containers and lids with boiling water. Dry thoroughly. Or--they sell little Mason jars designed for freezer jam.
STEM and crush strawberries thoroughly, 1 cup at a time. Measure exactly 2 cups prepared fruit into large bowl. Stir in sugar. Let stand 10 minutes, stirring occasionally.
MIX water and pectin in small saucepan. Bring to boil on high heat, stirring constantly. Continue boiling and stirring 1 minute. Add to fruit mixture; stir 3 minutes or until sugar is dissolved and no longer grainy. (A few sugar crystals may remain.)
FILL all containers immediately to within 1/2 inch of tops. Wipe off top edges of containers; immediately cover with lids. Let stand at room temperature 24 hours. Jam is now ready to use. Store in refrigerator up to 3 weeks or freeze extra containers up to 1 year. Thaw in refrigerator before using.
Strawberry Jam:
45 min 30 min prep
6 pints
2 quarts strawberries, cut and crushed to yield 5 cups crushed berries
7 cups sugar
1/2 teaspoon butter
1 box powder Sure-Jell
1. Pour crushed berries into large boiler.
2. Measure sugar into seperate container and set aside.
3. Stir package of Sure-Jell into strawberries.
4. Add butter.
5. Bring berries and Sure-Jell to a full rolling boil (a boil that does not stop bubbling when stirred) then add sugar.
6. Stir constantly.
7. Stir in sugar, quickly.
8. Return mixture to a full rolling boil and boil exactly 1 minute, stirring constantly.
9. Remove from heat.
10. Skim foam from top with metal spoon.
11. Ladle quickly into jars that have been cleaned and preheated.
12. Clean rims of jars with clean hot cloth.
13. Place heated lids (lids that have been placed in simmering water for 1 minute) on jars and tighten rings.
14. Turn jars upside down for 5 minutes.
15. Return jars to upright position and let cool completely before storing.
Keep it 100%healthy and simple.
Simply slice up a lot of strawberries and SMASH them away!!! =]
then get an apple and cut it up into tiny squares and mix it in. :)
If you want a final touch, mix in some peanut butter, trust me it tastes good.
STRAWBERRY AND APPLE JAM
500g strawberries
3 large green apples
1/4 cup lemon juice
3 cups water
1 kg sugar
Wash and hull strawberries.
Peel, quarter and core apples, cut quarters into very thin slices.
Put halved strawberries, apples, lemon juice and water into large pan.
Bring to the boil, reduce heat, simmer covered for 20 minutes or until apples are very tender.
Put sugar into baking dish, place in moderate oven for 7 minutes.
Add sugar to strawberry mixture, stir until sugar is dissolved.
Increase heat, bring mixture to the boil, boil steadily uncovered for 25 minutes or until jam jells when tested on cold saucer.
Pour into hot sterilized jars; seal.
Makes approximately 1,5 liters.