Fresh Strawberry Jam For Canning Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

FRESH STRAWBERRY JAM



Fresh Strawberry Jam image

Here's my preferred method for making strawberry jam. It uses a lot less sugar than many other recipes, and I use homemade pectin puree. It's amazingly delicious.

Provided by Chef John

Categories     Side Dish     Sauces and Condiments Recipes     Canning and Preserving Recipes     Jams and Jellies Recipes

Time 2h25m

Yield 24

Number Of Ingredients 7

3 apples, stemmed, coarsely chopped (including core and seeds)
1 lemon, chopped (including rind and seeds)
1 cup water
3 pounds fresh strawberries, hulled
1 1/2 cups pectin puree
2 ¼ cups white sugar, divided
1 teaspoon fresh lemon juice

Steps:

  • Place chopped apples, lemon, and water in a saucepan. Bring to a boil over high heat; reduce heat to medium. Cover and cook, stirring occasionally, until fruit is very soft and collapsed, about 30 minutes. Remove from heat. Strain through a fine sieve into a bowl to separate the liquid from the pulp and seeds. Press with the back of a wooden spoon or spatula to extract as much liquid as possible. Discard pulp and seeds. You should have about 1 1/2 cups pectin puree. A bit more or less will work fine.
  • Place hulled strawberries in the bowl of a food processor. Pulse until berries are pureed, about 1 minute. Transfer to a saucepan. Add strained pectin puree to strawberries. Stir in 1 cup sugar. Bring mixture to a simmer over medium-high heat. Reduce heat to medium; simmer for about 15 minutes. Skim off foam. Adjust heat, if necessary, to ensure mixture is always simmering without boiling over. Stir in remaining 1 1/4 cup sugar.
  • Cook, stirring often, until mixture reaches 220 degrees F (105 degrees C), 50 to 60 minutes. Remove from heat. Whisk in lemon juice.
  • Ladle into sterilized canning jars while still hot. Allow to cool to room temperature uncovered. Cover and refrigerate 1 or 2 days before serving to allow sugar and pectin to thicken up the jam.

Nutrition Facts : Calories 100.7 calories, Carbohydrate 26 g, Fat 0.2 g, Fiber 1.8 g, Protein 0.5 g, Sodium 1.2 mg, Sugar 23.3 g

CANNING STRAWBERRIES



Canning strawberries image

You can can plain strawberries on their own, as plain fruit, with or without sugar. These directions appear in the Ball Blue Book, the Bernardin Guide, and in the Ball / Bernardin Complete. Note that you may not be happy with the quality; they get quite mooshy.

Provided by Healthy Canning

Categories     Dessert

Time 1h30m

Number Of Ingredients 3

strawberries
sugar ((optional))
water

Steps:

  • Wash strawberries.
  • Drain.
  • Hull the berries (i.e. remove green caps & stems.)
  • Leave whole; don't slice or chop.
  • Put in a large pot.
  • If using sugar, measure: for each 1 litre / quart of whole berries by volume add 125 to 175 g (1/2 to 3/4 cup / 4 to 6 oz) white sugar. Stir fruit to distribute sugar evenly. Cover pot; let stand in a cool place for 5 to 6 hours.
  • If NOT using sugar. See recipe notes.
  • Heat pot slowly on a medium-hot burner. Stir frequently. Heat until berries are warm all the way through and, if using sugar, all sugar is dissolved. (No more, you don't want them to break down into syrup or jam).
  • Pack strawberries and liquid into heated jars.
  • Leave 2 cm (1/2 inch) headspace.
  • Debubble, adjust headspace.
  • Top up with clean boiling water from a kettle if insufficient liquid.
  • Wipe jar rims.
  • Put lids on.
  • Process in a water bath or steam canner.
  • Process 1/2 litre (US pint) jars for 10 minutes; litre (US quart) jars for 15 minutes. Increase time as needed for your altitude.

Nutrition Facts : ServingSize 100 g, Carbohydrate 8 g, Protein 1 g, Fat 1 g, SaturatedFat 1 g, Sodium 1 mg, Fiber 2 g, Sugar 5 g, Calories 32 kcal

STRAWBERRY JAM



Strawberry Jam image

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

2 pounds fresh strawberries, hulled
4 cups white sugar
¼ cup lemon juice

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

FRESH STRAWBERRY JAM FOR CANNING



Fresh Strawberry Jam for Canning image

Bright, vibrant strawberry jam made with pectin allows for a super-fresh tasting jam that's nearly like eating pure fruit! Strawberries are naturally low in pectin, a soluble fiber found in most plants. In food, it is most commonly used to thicken jams, jellies and preserves. Powdered pectin differs in strength from producer to producer, and liquid pectin cannot be substituted in the same ratio as powdered. It is best to look at the manufacturer's usage instructions.

Provided by Virginia Willis

Time 1h

Yield Makes 4 pints

Number Of Ingredients 4

5 pounds strawberries, hulled and sliced (about 5 cups)
1/4 cup bottled lemon juice
7 cups sugar
One 3-ounce pouch liquid pectin

Steps:

  • Place a wire rack in a rimmed baking sheet or line it with a clean towel. (This is to prevent the jars from directly touching the surface.) Set aside.
  • Sterilize eight 1/2-pint canning jars and lids. To sterilize jars using a boiling water canner or a large pot, place a rack (or often I will use a clean kitchen towel) on the bottom of the canner. Place the jars right-side-up on the rack and fill the jars and canner with enough water to cover the jars by at least 1 inch. Bring the water to a boil, then boil for 10 minutes (at altitudes less than 1,000 feet elevation; see Cook's Note). Using canning tongs, remove the jars from the canner one at a time, carefully pouring the water from the jars back into the canner. Let the jars air-dry upside-down on the prepared rack or towel and sit undisturbed until you're ready to fill them. The rings and rubber-lined lids must be sterilized, too. Place the new lids in a small saucepan, cover with water and bring to a gentle simmer. Very gently simmer for 10 minutes (taking care not to boil). Turn off the heat and keep the lids in the water until ready to use.
  • Combine the strawberries, lemon juice and sugar in a heavy 6- to 8-quart non-reactive pot and stir well. Place over high heat and, stirring constantly, bring to a full boil with bubbles over the entire surface. Boil for 1 minute, stirring constantly. Remove from the heat and stir in the liquid pectin.
  • For each jar, insert a canning funnel and carefully ladle in the jam, allowing at least 1/4 inch of headroom. Clean the rims of the jars with a clean, damp towel and tightly secure the lids.
  • Place the canning rack in the canner and fill the pot with water; bring to a boil over high heat.
  • Using tongs, place the jars on the rack in the canner. The water should cover the jars by at least 1 inch. Cover the canner. Return the water to a boil and boil gently for 5 minutes (at altitudes less than 1,000 feet elevation; see Cook's Note). Using tongs, transfer the jars to a towel to cool. If the seal works and fits properly, the metal lid will be slightly concave within 24 hours of processing. Store the unopened jars of jam at room temperature for up to 1 year. Once the jam is opened, store in the refrigerator for up to 1 month.

LOW SUGAR STRAWBERRY JAM



Low Sugar Strawberry Jam image

Homemade strawberry jam is an amazing way treat for the whole family.

Provided by Sarah Cook - Sustainable Cooks

Categories     Canning

Time 50m

Number Of Ingredients 5

8 cups strawberries ({tops removed (~4 pounds))
2.5 tsp Pomona's Pectin
2.5 tsp calcium water ({from Pomona's Pectin box})
1.5 cups sugar
1/4 cup bottled lemon juice ({do not use fresh})

Steps:

  • Prepare water bath canner by filling it with water, and setting it on the stove. Turn the burner to high. Once it reaches a boil, reduce it to simmer. You want to keep the water hot so that everything is ready when the jam is.
  • Wash and sanitize your jars. You can fill them with hot water, or place them on a tray in the oven at 200 degrees F.
  • Wash your lids and set aside in clean place.
  • Rinse the strawberries. Remove the tops and cut in halves or quarters (8 cups total). Place in a heavy-bottomed saucepan.
  • Heat the fruit over medium heat until the juices start to bubble. At this point, you can mash the fruit with a potato masher, or use an immersion blender (only blend 30% of berries).
  • In a small bowl, combine 1/2 tsp calcium powder with 1/2 cup cool water.
  • In a separate bowl, combine sugar (1.5 cups) and pectin (2.5 tsp). Set aside. To prevent clumping in the fruit, Pomona's must be mixed with your sweetener before being added to the fruit.
  • Add the lemon juice (1/4 cup) and calcium water (2.5 tsp) to the pot with the strawberries, stir.
  • Add the sugar/pectin mixture, and bring to a rolling boil. Stir constantly for 3 minutes, turning down the burner to medium if the jam starts popping.
  • At this point, turn the burner under the canner back up to high and get that water boiling again.
  • Remove the jam pot from heat, and stir gently for 5 more minutes. At the end of the 5 minutes, remove any foam that remains.
  • Using the funnel and a ladle, add the jam to your prepared jars, leaving 1/4 inch of headspace at the top. Headspace is the amount of room between the top of the food, and the rim of the jar.
  • Using a wet clean rag, wipe the rim to make sure there isn't any sticky jam on there.
  • Place a clean lid on the jar and then a ring. Tighten the ring to fingertip tight.
  • Using canning tongs, add jars to the boiling water, and put the canner lid on. Pro tip: you must have at least 1 inch of water over the tops of the jars for safe canning.
  • Process (boil) for 10 minutes.
  • Remove the canner from heat, and let sit for 5 minutes.
  • Remove the jars and place them on towels on the counter undisturbed for 12-24 hours.
  • After everything has cooled, check the seal by pushing down on the middle of the lid. If it doesn't give way, it's sealed. If the lid bows a little bit, put that in the fridge and use it within 3 weeks.
  • Label the sealed jars, and store in a cool dark place for up to a year.

Nutrition Facts : Calories 24 kcal, Carbohydrate 6 g, Protein 1 g, Fat 1 g, SaturatedFat 1 g, Sodium 1 mg, Fiber 1 g, Sugar 6 g, ServingSize 1 tbsp

STRAWBERRY JAM



Strawberry Jam image

Provided by Ree Drummond : Food Network

Categories     condiment

Time P1DT1h10m

Yield Eight 8-ounce jars of jam

Number Of Ingredients 4

5 cups hulled and mashed strawberries
4 tablespoons fresh lemon juice, strained
One 49-gram package powdered fruit pectin
7 cups sugar

Steps:

  • Place the mason jars in a large hot water bath canner (or pot). Cover with water and bring to a simmer. Simmer the center lids in separate saucepan full of water.
  • Place the mashed strawberries and lemon juice in a separate pot. Stir in the pectin until dissolved. Bring the strawberries to a strong boil.
  • Add the sugar (measure beforehand so you can add it all at once), and then return the mixture to a full (violent) boil that can't be stirred down. Boil hard for 1 minute 15 seconds. Skim foam off the top.
  • Remove one jar at a time from the simmering water. Pour water back into the pot. Using a wide-mouth funnel, fill each jar with jam, being careful to keep the liquid/fruit ratio consistent. Fill the jars so that they have 1/4-inch of space at the top. Run a knife down the side of the jar to get rid of air bubbles. Wipe the rim of the jar with a wet cloth to remove any residue or stickiness.
  • Remove the center lid from the simmering water and position it on top. Put screw bands on jars, but do not over tighten! Repeat with all the jars, and then place the jars on a canning rack and lower into the water. Place the lid on the canner, and then bring the water to a full boil. Boil hard for 10 to 12 minutes.
  • Turn off the heat and allow the jars to remain in the hot water for an addition 5 minutes. Remove the jars from the water using a jar lifter, and allow them to sit undisturbed for 24 hours.
  • After 24 hours, remove the screw bands and check the seal of the jars. The center lids should have no give whatsoever. If any seals are compromised, store those jars in the fridge. Otherwise, fill your pantry with your newly canned goodness.

More about "fresh strawberry jam for canning recipes"

STRAWBERRY JAM RECIPE WITH CANNING INSTRUCTIONS
strawberry-jam-recipe-with-canning-instructions image
2021-01-26 This super simple strawberry jam recipe (without pectin) is the perfect place for a beginning canner to start. Three simple ingredients, 10 …
From hillsborough-homesteading.com
5/5 (1)
Category Recipes
Cuisine Canning
  • Heat over the stove top, bring to a boil, stirring regularly and mashing with a potato-masher until gel-like. 8-10 minutes.


FABULOUS HOMEMADE JAMS | MYRECIPES
fabulous-homemade-jams-myrecipes image
2019-05-14 Strawberry-Ginger-Chia Jam Recipe. Canning and preserving this fruit-filled chia jam is super easy. Strawberries, rhubarb, and ginger pack …
From myrecipes.com
Estimated Reading Time 7 mins


7 BEST RECIPES FOR CANNING STRAWBERRIES - CREATIVE …
7-best-recipes-for-canning-strawberries-creative image
2019-02-09 Get this recipe . Strawberry Lemonade Jam . I think strawberry lemonade jam is now one of my favorite flavors of strawberry jam. This …
From creativehomemaking.com
Estimated Reading Time 2 mins


FRESH STRAWBERRY JAM RECIPE (STRAWBERRY PRESERVE) BY ...
fresh-strawberry-jam-recipe-strawberry-preserve-by image
How to make Fresh Strawberry Jam Recipe (Strawberry Preserve) To begin making the Strawberry Jam recipe, wash and cut the strawberries into small …
From archanaskitchen.com
4.9/5
Servings 20


FRESH STRAWBERRY JAM RECIPE | MYRECIPES
fresh-strawberry-jam-recipe-myrecipes image
Step 1. Combine strawberries and sugar in a medium saucepan, and bring to a simmer over medium-high heat, stirring frequently. Reduce heat to medium, …
From myrecipes.com
4.5/5


FRESH STRAWBERRY JAM RECIPE BY ARCHANA'S KITCHEN
fresh-strawberry-jam-recipe-by-archanas-kitchen image
2016-10-16 To begin making the Fresh Strawberry Jam recipe, take a big bowl and crush (Or coarsely food process) strawberries nicely. Now in a …
From archanaskitchen.com
Cuisine Continental
Total Time 30 mins
Servings 4


NO PECTIN STRAWBERRY JAM - BROOKLYN FARM GIRL
2020-05-25 Make Strawberry Jam Without Pectin. This easy strawberry jam recipe doesn’t require any pectin. Like my other jam recipes, instead we’re using lemon juice.I prefer making …
From brooklynfarmgirl.com
5/5 (1)
Total Time 35 mins
Category Dessert
Calories 70 per serving
  • In a large bowl mash your strawberries until they are mashed up. I like to use a potato masher for this. You could throw them into the food processor to make it really easy, but you don't want them to liquefy so I find that doing it by hand is best.
  • In a medium sized pot add strawberries, sugar and lemon juice. Heat over low heat, stirring, until the sugar breaks down completely. Increase heat to medium high and bring to a full boil. Stir the jam often while boiling for a full 20 minutes - you'll want the temperature during this time to be 220 degrees.
  • Transfer the jam to a mason jar and store in refrigerator. This will turn into a thick jam consistency overnight. To can, transfer jam to sterile jars, leaving about 1/2 inch on top and seal the jars in a water bath. To freeze, place jam in freezer bags after cooking and place in freezer.


CANNING STRAWBERRIES - PRACTICAL SELF RELIANCE
2019-03-12 Place the strawberry pot on the stove and add citric acid (optional but helps to help protect quality during storage.) Bring the strawberries (and their juice) to a simmer and cook …
From practicalselfreliance.com
4.6/5 (18)
Category Canning
Servings 2
Estimated Reading Time 7 mins
  • Wash and hull the strawberries and place them in a large pot. Sprinkle sugar over the top and stir to distribute.
  • Place the strawberry pot on the stove and add citric acid (optional but helps to help protect quality during storage.) Bring the strawberries (and their juice) to a simmer and cook for about 1 minute until the berries are heated through.


HOMEMADE FRESH STRAWBERRY JAM WITH PECTIN » THE JOY OF AN ...
2020-08-24 1 - Rinse, drain, stem, and quarter strawberries. Now chop into small pieces. 2 - Mash strawberries in a large bowl with a potato masher. 3 - Combine mashed strawberries …
From thejoyofanemptypot.com
4.3/5 (3)
Total Time 25 hrs 35 mins
Category Breakfast
Calories 39 per serving
  • Gently rinse and drain the strawberries. Remove stems and cut into halves and quarters. Now chop the strawberries into small pieces.
  • Place the chopped strawberries in a large bowl, mash with a potato masher, and measure. You should have 3-1/3 cups of mashed strawberries They will weigh about 28 ounces.
  • Combine the 3-1/3 cups of mashed strawberries and the package of powdered fruit pectin in a 3-quart saucepan.
  • Cook and stir frequently over medium heat until the strawberries come to a gentle boil. You do not have to bring the mixture to a hard boil.


STRAWBERRY JAM CANNING RECIPE - THE HUNGRY BLUEBIRD
2015-06-10 Add SURE JELL and butter and bring to a hard boil. Add the sugar all at once and stir to mix and dissolve and bring back to a roiling boil. Time for 1 minute and then do a spoon …
From thehungrybluebird.com
Reviews 2
Estimated Reading Time 4 mins
  • Add strawberries to a large stockpot and start mashing up over high heat. Add SURE JELL and butter and bring to a hard boil.
  • Pour into prepared jars to 1/8" from the rim. Wipe clean and then put lids and screw caps on the jars.


THE EASIEST BOURBON STRAWBERRY JAM RECIPE - THE G & M KITCHEN
2022-01-01 When it starts to thicken, put one tablespoon on the frozen plate, and freeze for 1 minute. After a minute, push your finger up against the jam, and if it wrinkles and puckers, it's …
From thegandmkitchen.com
5/5 (1)
Total Time 51 mins
Category Jam
Calories 161 per serving
  • A wide pot mix the strawberries, sugar, lemon juice, and bourbon and set aside for about 30 minutes or until the sugar and bourbon has started to break down the strawberries.
  • Reduce temperature to medium and simmer until mixture begins to thicken, 20-40 minutes. Keep stirring, so nothing sticks to the pot.


KETO STRAWBERRY JAM - SUGAR-FREE, LOW CARB, EASY, ONLY 4 ...
2021-04-27 This Fresh Strawberry Jam is delicious on just about everything. It is really easy to make homemade jam sugar-free. It takes about ten minutes and four ingredients. When …
From joyfilledeats.com
4.9/5 (16)
Total Time 15 mins
Cuisine American
Calories 18 per serving
  • Add strawberries to a small stockpot. Smash a bit with a potato masher to get the juices flowing.
  • Cook strawberries over medium-low heat for 10 minutes or until softened. Smash until juicy with small pieces of strawberries.


STRAWBERRY CRANBERRY HOMEMADE JAM - ADRIANA'S BEST RECIPES
2018-11-21 Ingredients. 1 pound of fresh strawberries. 1 12 oz bag of fresh cranberries. 1 cup of orange juice. 1 teaspoon of fresh orange zest. 1/2 teaspoon of butter. 2 packets of fruit …
From adrianasbestrecipes.com
Ratings 24
Category Sauces, Preserves, Side Dish
Cuisine American Contemporary
Estimated Reading Time 4 mins
  • Wash and clean the mason jars before use; it is recommended to sterilize using a hot water boil. Keep the mason jars in hot water and so the same with the sealing caps.
  • Cook the fruit with the orange juice and the zest in a medium sized pan, when the fruit is fully cooked blend together using an immersive blender or a stand-up blender.
  • Add the cooked fruit again to the pot and place in the stove to continue the cooking process. Add the fruit pectin and stir well, add the butter to reduce foaming, if any foams forms remove with a spoon.
  • Bring mixture to a full rolling boil on high heat and continue stirring. Add the sugar, stir to combine and boil for another minute. Do not diminish the amount of sugar as the pectin won't set.


BAREFOOT CONTESSA | FRESH STRAWBERRY JAM | RECIPES
If the jam doesn’t quite jell, cook it’s a little longer and test it again. Allow the mixture to cool to room temperature and then store covered in the refrigerator. It will keep refrigerated for at …
From barefootcontessa.com
  • Drain and hull the strawberries. Cut the larger strawberries in half or quarters and leave the small ones whole.
  • Place the strawberries in a deep, heavy-bottomed pot such as Le Creuset and toss them with the sugar.


CANNING STRAWBERRIES – 30+ CREATIVE RECIPES
2018-02-23 Canning Simple Strawberry Jam. If you only make one strawberry canning recipe, I’d start with a simple strawberry jam. It’s a bit tricky to get the jam to come together without added pectin, but in my opinion, it’s worth the effort. Adding pectin means that the jam gels before the flavors are fully concentrated, and it’s not nearly as intense as old-fashioned …
From practicalselfreliance.com
Estimated Reading Time 4 mins


STRAWBERRY HONEY BUTTER FRESH PRESERVING - ALL INFORMATION ...
Discover detailed information for Strawberry Honey Butter Fresh Preserving available at TheRecipe.com. Discover and share any recipes and cooking inspiration at Strawberry Honey Butter Fresh Preserving .
From therecipes.info


FRESH STRAWBERRY JAM FOR CANNING RECIPES
Fresh Strawberry Jam For Canning Recipes FRESH STRAWBERRY JAM. Provided by Ina Garten. Time 30m. Yield 2 pints. Number Of Ingredients 3. Ingredients; 2 cups sugar: 1 large lemon, zested and juiced: 1 1/2 pints fresh strawberries, hulled and halved: Steps: Combine the sugar, lemon zest, and lemon juice in a small saucepan and cook over very low heat for 10 …
From tfrecipes.com


RHUBARB-STRAWBERRY JAM - CANNING RECIPES
Canning Recipes: Canning Jars from Amazon. Rhubarb-Strawberry Jam: Ingredients: Amount Measure Ingredient -- Preparation Method Cooking Directions:----- ----- ----- 1 quart fresh strawberries 1 pound rhubarb 1/4 cup water 6 1/2 cups sugar 3 ounces liquid pectin Remove caps from strawberries. Crush berries, one layer at a time. Trim (do not peel) rhubarb. Thinly slice …
From canning-recipes.com


150 BEST STRAWBERRY JAM RECIPE IDEAS | CANNING RECIPES ...
Aug 11, 2020 - Explore kathaleen hayman's board "Strawberry jam recipe" on Pinterest. See more ideas about canning recipes, jam, jam recipes.
From pinterest.com


FRESH STRAWBERRY CANNING RECIPES - ALL INFORMATION ABOUT ...
Home Canning Strawberry Applesauce Recipe 11 to 12 lbs. large apples (peeled, cored, diced) 1 to 1 1/4 cups fresh or thawed blueberries (see above) 3 cups granulated sugar 3 tbsp. lemon juice (fresh or bottled) Prep: Wash apples and dry. Remove stems and blossom ends. Peel apples, remove core and seeds. Cut apples into quarters and then dice.
From therecipes.info


CANNING STRAWBERRY JAM FROM FRESH STRAWBERRIES - ALL ...
Users searching canning strawberry jam from fresh strawberries will probably have many other questions related to it. Currently, there are 20 results released and the latest one is updated on 22 Oct 2021. The above search results can partly answer users' queries, however, there will be many other problems that users are interested in. We list the most common ones below.
From therecipes.info


Related Search