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Strawberry Jam
10 Answers
I'm making some strawberry jam for our local village market, I was wondering if anyone has a recipe for a jam with a difference. You can buy good strawberry jam in the shops so I'd like to make some with an added ingredient. I once made some with added rhubarb but it when very syrupy so I'm not keen to try that again.
Any suggestions?
Any suggestions?
Answers
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Miffy - this is not like ANY other strawberry jam I have ever tasted - it tastes just like fresh, middle of the summertime strawberries - but it is in the form of spreadable jam. It is the BEST!!!
Strawberry Freezer Jam
Yields: 5 pints
2 cups crushed fresh strawberries
4 cups sugar
1 (1.75 ounce) package dry pectin (like Sure-Jel)
3/4 cup water
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. Leave room in the jar for the jam to expand some when it freezes.
Place tops on the containers, and leave for 24 hours. Place into freezer, and store frozen until ready to use.
Note: This recipe works great for blackberries too.
Metric:
465 g crushed fresh strawberries
800 g sugar
49.6 g dry pectin (like Sure-Jel)
180 ml water
Strawberry Freezer Jam
Yields: 5 pints
2 cups crushed fresh strawberries
4 cups sugar
1 (1.75 ounce) package dry pectin (like Sure-Jel)
3/4 cup water
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. Leave room in the jar for the jam to expand some when it freezes.
Place tops on the containers, and leave for 24 hours. Place into freezer, and store frozen until ready to use.
Note: This recipe works great for blackberries too.
Metric:
465 g crushed fresh strawberries
800 g sugar
49.6 g dry pectin (like Sure-Jel)
180 ml water
I haven�t tried this recipe yet - but it looks VERY interesting to me.
Strawberry Marmalade
2 medium oranges
2 medium lemons
1/2 cup water
1/8 teaspoon baking soda
1 quart ripe strawberries, crushed
7 cups sugar
1 (3 ounce) pouch liquid fruit pectin
Peel outer layer of oranges and lemons; set aside. Remove the white membrane from fruit and discard. Set the fruit aside. Chop peels; place in a large saucepan. Add water and baking soda; cover and bring to a boil. Simmer for 10 minutes.
Meanwhile, section oranges and lemons, reserving juice. Add fruit and juice to saucepan; cover and simmer for 20 minutes. Add strawberries. Measure fruit; return 4 cups to the saucepan. (If you have more than 4 cups, discard any extra; if less, add water to equal 4 cups.) Add sugar and mix well. Boil, uncovered, for 5 minutes. Remove from the heat; stir in pectin. Stir for 5 minutes to cool; skim off foam.
Pour into half-pint jars or freezer containers, leaving 1/4-in. headspace. Adjust caps. Process for 10 minutes in a boiling-water bath or store in the freezer.
Metric:
2 medium oranges
2 medium lemons
120 ml water
0.6 g baking soda
615 g ripe strawberries, crushed
1400 g sugar
1 (3 ounce) pouch liquid fruit pectin
Strawberry Marmalade
2 medium oranges
2 medium lemons
1/2 cup water
1/8 teaspoon baking soda
1 quart ripe strawberries, crushed
7 cups sugar
1 (3 ounce) pouch liquid fruit pectin
Peel outer layer of oranges and lemons; set aside. Remove the white membrane from fruit and discard. Set the fruit aside. Chop peels; place in a large saucepan. Add water and baking soda; cover and bring to a boil. Simmer for 10 minutes.
Meanwhile, section oranges and lemons, reserving juice. Add fruit and juice to saucepan; cover and simmer for 20 minutes. Add strawberries. Measure fruit; return 4 cups to the saucepan. (If you have more than 4 cups, discard any extra; if less, add water to equal 4 cups.) Add sugar and mix well. Boil, uncovered, for 5 minutes. Remove from the heat; stir in pectin. Stir for 5 minutes to cool; skim off foam.
Pour into half-pint jars or freezer containers, leaving 1/4-in. headspace. Adjust caps. Process for 10 minutes in a boiling-water bath or store in the freezer.
Metric:
2 medium oranges
2 medium lemons
120 ml water
0.6 g baking soda
615 g ripe strawberries, crushed
1400 g sugar
1 (3 ounce) pouch liquid fruit pectin
Strawberry Jam
Recipe Courtesy of Jamie Oliver
Seeds of 1 vanilla pod
10 1/2 ounces (300 grams) sugar
2.2 pounds (1 kilogram) strawberries, washed
Run your knife down the vanilla pod scrape out the seeds and add with the pod to the strawberries and the sugar. Mush it up a bit with a whisk leaving some large chunks. Put on a medium heat to bring to a gentle simmer and leave to cook for about 4 minutes. Using a ladle remove the scum from the top and leave to cool. Place in sterilized jars and store in the refrigerator.
Yield: about 2 jars
Recipe Courtesy of Jamie Oliver
Seeds of 1 vanilla pod
10 1/2 ounces (300 grams) sugar
2.2 pounds (1 kilogram) strawberries, washed
Run your knife down the vanilla pod scrape out the seeds and add with the pod to the strawberries and the sugar. Mush it up a bit with a whisk leaving some large chunks. Put on a medium heat to bring to a gentle simmer and leave to cook for about 4 minutes. Using a ladle remove the scum from the top and leave to cool. Place in sterilized jars and store in the refrigerator.
Yield: about 2 jars
Holiday Jam
Yields: 12 - 8 ounce jars
2 1/2 quarts strawberries, coarsely chopped
1 (12 ounce) package fresh or frozen cranberries, coarsely chopped
2 (2 ounce) packages powdered fruit pectin
1 teaspoon margarine
5 pounds white sugar
Sterilize jars and lids in boiling water for at least 10 minutes. Let simmer while making jam.
In a large saucepan, combine strawberries, cranberries, pectin, and margarine. Bring to a boil. Stir in sugar, and return to a boil. Cook for 1 minute; remove from heat.
Quickly fill jars to within 1/2 inch from top. Wipe rims clean, and put on lids. Process in a boiling water bath for 5 minutes.
Metric:
1535 g strawberries, coarsely chopped
336 g fresh or frozen cranberries, coarsely chopped
112 g powdered fruit pectin
5 g margarine
2270 g white sugar
Yields: 12 - 8 ounce jars
2 1/2 quarts strawberries, coarsely chopped
1 (12 ounce) package fresh or frozen cranberries, coarsely chopped
2 (2 ounce) packages powdered fruit pectin
1 teaspoon margarine
5 pounds white sugar
Sterilize jars and lids in boiling water for at least 10 minutes. Let simmer while making jam.
In a large saucepan, combine strawberries, cranberries, pectin, and margarine. Bring to a boil. Stir in sugar, and return to a boil. Cook for 1 minute; remove from heat.
Quickly fill jars to within 1/2 inch from top. Wipe rims clean, and put on lids. Process in a boiling water bath for 5 minutes.
Metric:
1535 g strawberries, coarsely chopped
336 g fresh or frozen cranberries, coarsely chopped
112 g powdered fruit pectin
5 g margarine
2270 g white sugar
Spicy Strawberry Jam
Yields: 1 pint
2 cups chopped strawberries
1 cup sweet red wine
1 1/2 tablespoons minced fresh ginger root
1 cup packed brown sugar
1 (3 inch) cinnamon stick
1 green chile pepper
1 pinch red pepper flakes
2 tablespoons apple cider vinegar
1 teaspoon salt
Soak the strawberries in red wine for 10 minutes, then transfer to a heavy saucepan. Bring to a boil over medium heat. As soon as it starts to boil, add the ginger, brown sugar, cinnamon stick, chile pepper, red pepper flakes, apple cider vinegar and salt. Boil over medium heat, stirring every 10 minutes, until the preserve thickens.
Remove the chile pepper and cinnamon stick from the preserves. Ladle into clean 1/2 pint jars, wipe rims with a clean cloth or paper towel, and seal with new lids. Store in the refrigerator.
Metric:
290 g chopped strawberries
235 ml sweet red wine
8 g minced fresh ginger root
220 g packed brown sugar
4 g cinnamon stick
1 green chile pepper
1 g red pepper flakes
30 ml apple cider vinegar
6 g salt
Yields: 1 pint
2 cups chopped strawberries
1 cup sweet red wine
1 1/2 tablespoons minced fresh ginger root
1 cup packed brown sugar
1 (3 inch) cinnamon stick
1 green chile pepper
1 pinch red pepper flakes
2 tablespoons apple cider vinegar
1 teaspoon salt
Soak the strawberries in red wine for 10 minutes, then transfer to a heavy saucepan. Bring to a boil over medium heat. As soon as it starts to boil, add the ginger, brown sugar, cinnamon stick, chile pepper, red pepper flakes, apple cider vinegar and salt. Boil over medium heat, stirring every 10 minutes, until the preserve thickens.
Remove the chile pepper and cinnamon stick from the preserves. Ladle into clean 1/2 pint jars, wipe rims with a clean cloth or paper towel, and seal with new lids. Store in the refrigerator.
Metric:
290 g chopped strawberries
235 ml sweet red wine
8 g minced fresh ginger root
220 g packed brown sugar
4 g cinnamon stick
1 green chile pepper
1 g red pepper flakes
30 ml apple cider vinegar
6 g salt
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