STRAWBERRY FREEZER JAM
This strawberry freezer jelly is quick, easy and delicious on toast, ice cream or even in milkshakes! Keep jars of this in the freezer and take them out when you are ready to use them. Once thawed, they will last approximately 1 month in the refrigerator. If it lasts that long!
Provided by JORDAN76
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Jams and Jellies Recipes
Time 25m
Yield 80
Number Of Ingredients 4
Steps:
- 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.
- Place tops on the containers, and leave for 24 hours. Place into freezer, and store frozen until ready to use.
Nutrition Facts : Calories 40.6 calories, Carbohydrate 10.4 g, Fiber 0.1 g, Sodium 0.1 mg, Sugar 10.3 g
STRAWBERRY LAVENDER & HONEY FREEZER JAM
Among all the strawberry freezer jam I made last month I made a batch of this jam too and it is very delicious. Now, you have to enjoy lavender in order to appreciate this delicate flavor added in with the strawberries. I used the dried lavender and rehydrated it as suggested. So the little flower buds are sprinkled throughout the jam. I also did a Strawberry Vanilla but all my family & friends who tried the two jams chose the lavender over the vanilla. So, I thought I would post in case someone might want to try a unique tasting freezer jam. I found this recipe on the internet. I hope you enjoy.
Provided by Kimberly Biegacki @pistachyoo
Categories Jams & Jellies
Number Of Ingredients 5
Steps:
- Have at least 2 pints of fresh strawberries. Take them out of packaging and lay them flat. Pick out the bad strawberries and then let them breath till you are ready to use them.
- Rehydrate lavender by adding a small amount of water in a bowl to your lavender. Sitr and let sit for a minute. Drain, set aside.
- Wash off strawberries in cool water and then place on a paper towel covered tray. Hull the strawberries and then slice them into a bowl. Now mash them with a potato masher for a few minutes until desired consistency. (I have read that some people choose to chop them in a food processor, but we like ours a little more chunky).
- Now, measure out your 4 cups of strawberries. I prefer to use a measuring cup that can measure 4 cups as to be more precise. Place them in into the bowl.
- Mix pectin and sugar together until incorporated. Add to mashed strawberries. Add honey (microwaving honey if necessary to get it thin enough to pour). Stir for 3 minutes. Add lavender and lightly stir.
- Ladle jam into clean freezer jars and let stand 30 minutes. (If any jam gets on the sides of the jars, clean them off before placing into the freezer.) When filling jars, leave about 1/2 inch headspace to allow for food expansion during freezing.
- Now, you can place them into freezer or enjoy a jar of strawberry freezer jam now.
STRAWBERRY HONEY JAM
Homemade strawberry jam made without white sugar or pectin. Only 4 natural ingredients required!
Provided by oldworldgardenfarms
Categories Sauces Dressing Jams Misc.
Number Of Ingredients 4
Steps:
- Hull strawberries and cut in each strawberry in half (or quarters if large), place in a large stockpot.
- Cut the sides of the apples away from the core and grate the apple leaving the skins on. (I used my food processor) Place in pot with the strawberries.
- Pour the lemon juice and honey in the stock pot and stir.
- Heat mixture on high until boiling, stirring occasionally. As soon as the mixture begins to boil, reduce heat to medium low to simmer.
- Simmer for approximately 15 minutes until the strawberries become soft. Using a potato masher, mash the strawberries so there are no recognizable, whole sections. If you have an immersion blender, you can use this instead.
- Simmer for another 45-60 minutes, stirring occasionally. The longer the mixture simmers, the thicker the consistency. (Remember, this will not be as thick as the consistency made with sugar and/or pectin).
Nutrition Facts : Calories 517 calories, Carbohydrate 136 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 1 grams fat, Fiber 8 grams fiber, Protein 3 grams protein, SaturatedFat 0 grams saturated fat, ServingSize 1 grams, Sodium 10 milligrams sodium, Sugar 125 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 1 grams unsaturated fat
STRAWBERRY-LAVENDER JAM
Strawberries and lavender are a wonderful combination. Not only that the jam is tasting great, it has also a great flavor, which fills the air, when you open the glass. Can there be something better than breakfast with such a jam? In this method I use Dr. Oetker's "Gelling Sugar", which already contains pectin. The "Super Gelling Sugar 3:1" reduces the amount of needed sugar to 1/3 of the fruit weight. This makes the jam not so sweet and very fruity and fresh. This jam is best when made with fresh lavender inflorescences while still flowering. I have enough lavender in the garden.
Provided by Thorsten
Categories Breakfast
Time 2h50m
Yield 4 glasses (á 400 ml)
Number Of Ingredients 5
Steps:
- For this recipe you need 1.5 kg cleaned and hulled strawberries.
- Cut the strawberries into pieces and put into a suited pot.
- Add sugar and lime juice. Mix and let stand for 2 hours.
- Bind the lavender sprigs with the inflorescences together. Add to the strawberries.
- Bring to a boil over medium high heat stirring all the time.
- Let cook for 4 minutes, stirring constantly. Then remove from heat and remove the lavender.
- Add 4 tablespoons of orange juice. If you like you can mash now the strawberries as you would like them in your jam.
- Fill into twist off preserving jars and close jars. Let stand for 1 minute and then turn up side down. Let stand for 10 minutes and turn over again. Let cool completely.
- NOTE on lavender: I use lavender inflorescences while flowering. I cut the leaving about 15cm of the sprig at the inflorescence. If you can't get fresh lavender you can sub it by about 8 teaspoons of dried lavender flowers (but that is a guess).
- NOTE on "Dr. Oetker's Super Gelling Sugar 3:1". Dr. Oetker is a well known brand in Germany. There are several gelling sugars available. The "3:1" super gelling sugar already contains pectin and you only need 1/3 of sugar. If you can't get it, you could also use Dr. Oetker's 2:1 super gelling sugar.
Nutrition Facts : Calories 128.6, Fat 1.2, SaturatedFat 0.1, Sodium 4, Carbohydrate 31, Fiber 7.6, Sugar 18.9, Protein 2.6
STRAWBERRY FREEZER JAM BY ROSE
Since strawberries are in season here in Florida right now and the price is reasonable I decided to make my FAVORITE jam....Strawberry Freezer Jam. My hubby, my son and my best friend have all had some of my freezer jam in the past and all LOVE IT. The recipe is included in the package of Sure-Jell. I had many years ago copied this recipe from the one in an old package of Sure-Jell. I think the recipe has changed some since then; BUT this is the one that I used and I think it's the best one. It took an hour from start to finish to make this jam today. 3/8/13
Provided by Rose Selvar @potrose
Categories Jams & Jellies
Number Of Ingredients 4
Steps:
- Wash hands. Assemble ingredients.
- Cut the caps (the green part) off of the strawberries and wash the strawberries. I cleaned two one pound boxes of strawberries but only used a few strawberries out of the second box. So a little over one pound of strawberries is all you need.
- Crush the strawberries a few at a time until you have 2 cups of crushed strawberries. I used an old fashioned potato masher.
- Stir 4 cups of sugar into the bowl of crushed strawberries. Set aside for 10 minutes; stir occasionally. Wait about 5 minutes from the time you mix the sugar into the strawberries to start to make the pectin portion of this recipe.
- Prepare your containers into which you will pour your jam when it is ready.
- Put 3/4 cup of water in a small saucepan and stir in the Sure-Jell fruit pectin. Bring mixture to a boil on high heat, stirring constantly. Boil and stir for one (1) minute. Remove from heat.
- Stir pectin into the strawberries. STIR constantly UNTIL SUGAR IS COMPLETELY DISSOLVED AND NO LONGER GRAINY, about 3 minutes. (A few sugar crystals may remain.)
- Pour quickly into clean plastic containers to within a half inch (1/2 inch) of the tops. I know I filled them a little fuller than that; but I don't think it matters.
- Wipe off top edges of containers, cover with lids. Let stand at room temperature for 24 hours to set. Some jams and jellies are slow to set. If not set after 24 hours, refrigerate briefly. FOR IMMEDIATE USE, STORE IN REFRIGERATOR UP TO 3 WEEKS. FREEZE REMAINING CONTAINERS UP TO 1 YEAR. TO USE, THAW IN REFRIGERATOR.
- Is delicious on toast, pancakes, waffles, bagels (with cream cheese) crackers or even with peanut butter on a sandwich. YUMMY. So much better than the store bought variety. 3/8/13
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