Marthas Strawberry Jam Recipes
QUICK STRAWBERRY JAM
Making your own strawberry jam is as easy as one-two-three. The only ingredients you need to make this recipe are whole, hulled strawberries, sugar, and lemon juice. For a quick breakfast or snack, toast slices of country-style bread and top with ricotta cheese and a dollop of jam.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Yield Makes 1 3/4 cups
Number Of Ingredients 3
Steps:
- In a food processor, process strawberries until coarsely chopped. Transfer to a large skillet and stir in sugar and lemon juice. Cook over medium-high, stirring frequently, until jam is thickened and bubbles completely cover surface, 9 to 10 minutes. Transfer jam to a jar and let cool to room temperature. (To store, seal jar and refrigerate, up to 10 days).
Nutrition Facts : Calories 24 g
EASY STRAWBERRY JAM
This quick strawberry jam will put you off the store-bought stuff for good.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Yield Makes 1 1/2 cups
Number Of Ingredients 2
Steps:
- Heat strawberries and sugar in a medium saucepan over medium heat. Cook, stirring, until bubbling and thickened, 10 to 15 minutes. Transfer to a glass jar and let cool completely.
Nutrition Facts : Calories 46 g, Fiber 1 g
MARTHA'S STRAWBERRY JAM
Martha grows many different varieties of strawberry at the farm and loves making jam with them. This delicious recipe is adapted from her friend Christine Ferber's book "Mes Confitures." For canning directions, see How to Can and Make Jam.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Time P2DT30m
Yield Makes about 2 pints (4 to 5 cups)
Number Of Ingredients 3
Steps:
- In a glass bowl, stir together berries, sugar, and lemon juice. Refrigerate overnight. Transfer to a large, heavy pot and bring to a simmer, stirring until sugar has dissolved. Return to bowl, cover, and refrigerate overnight. Strain syrup into a large, heavy stockpot; reserve berries. Bring syrup to a boil, then cook until a thermometer registers 221 degrees. Add berries; boil 5 minutes more, skimming foam as needed. Pour into hot sterilized jelly jars. Let cool completely, cover, and refrigerate up to 2 weeks, or freeze up to 6 months.
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