Classic Strawberry Jam Recipes
CLASSIC STRAWBERRY JAM
This is a classic Canadian recipe. Simple and delicious. It's not thick, like pectin-based jams, but I think it's truer to the fruit and more delicious. Try it with Recipe #62942 - perfect pairing. ETA: Many people have asked me why this recipe contains butter. The butter prevents the jam from foaming while you're cooking it - the foam is unattractive and spoils the appearance of the jam. Adding a little butter eliminates this problem.
Provided by evelynathens
Categories Strawberry
Time 40m
Yield 6 pint jars (approximately)
Number Of Ingredients 4
Steps:
- In a large saucepan, bring strawberries up to a simmer over medium-low heat, mashing roughly with a potato masher or flat spoon.
- Add sugar and lemon juice, stir, and bring up to a simmer for 2 minutes.
- Add butter and bring to a vigorous boil, stirring often, and cook for 10 to 20 minutes, periodically measuring the viscosity of the jam by dabbing a spoonful onto a plate and tipping the plate.
- Once the jam slows its drip down the plate (it should no longer run like a syrup), remove from heat and skim off foam.
- Fill jars that have been washed, rinsed, dried and boiled in a pot of water for 3 minutes to 1/4 inch from the top.
- Fasten lids securely and boil jars in a vat of water (be sure jars are completely submerged) for 15 minutes.
- Remove jars with tongs and let cool upright.
- Check for secure seals on jars (lid should not spring when touched) and store in a cool place away from light for up to a year.
- Any jars that do not achieve a proper seal should be refrigerated.
Nutrition Facts : Calories 591.6, Fat 0.7, Sodium 3.7, Carbohydrate 151.7, Fiber 4.6, Sugar 144.5, Protein 1.6
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
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