Fresh Strawberry Jam
6
cup strawberries -- sliced
2
boxes pectin
1
3/4 cup honey
2
tablespoon lemon juice
In
saucepan, combine strawberries and pectin, mashing or crushing
berries
to blend completely. Bring mixture to a boil. Boil hard for
one
minute, stirring constantly. Add honey and lemon juice. Return to
a
rolling boil for five minutes, stirring constantly. Remove from
heat.
Skim off foam. Ladle into hot sterilized jars. Seal. Makes
eight 1/2 pints. Strawberry Jam
3
cup crushed strawberries
5
cup white sugar
1
pkg certo crystals
1
cup water
Mix
together fruit & sugar & let stand for one hour. Boil water & certo
crystals hard one
minute. Add fruit & place in jars. Refrigerate. Freezer Strawberry Jam 2
1
quart ripe strawberries
4
cup sugar
2
tablespoon lemon juice
1/2
bottle of liquid pectin
Crush
berries thoroughly. Place in a large bowl. Add sugar, mix
well
& let stand. Mix lemon juice & add certo. Stir until all sugar
crystals
are dissolved. Ladle quickly into jars & leave to set, it
may
take 24 hours. Store in freezer. Will keep in the fridge for
3
weeks.
Fruit-Sweetened Strawberry Jam
2
cup sliced fresh strawberries
1/3
cup apple-grape concentrate
1
(see separate recipe)
2
tablespoon water
2
tablespoon orange juice
1.
In a medium pan combine the strawberries, apple-grape sweetener,
water
and orange juice. Bring to a boil, reduce the heat slightly
and
cook at a low boil 10 to 15 minutes, until very thick. Stir
often.
(To test for gelling, put about 1/2 teaspoon jam on a chilled
saucer
and place in freezer for 1 minute. If, when cooled, jam
wrinkles
when touched, it is done.) Skim the foam from the top of the
jam.
2. Transfer to a
bowl, cool, cover, and refrigerate. Strawberry & Apple Jam
500
gm strawberries
3
large green apples
1/4
cup lemon juice
2
cup water
1
kg sugar, warmed
Wash, hull &
half the strawberries. Peel, core & quarter the apples. Ten
cut
quarters into thin slices. Put all the ingredients, except the sugar,
into
a large pot. Cover & bring to a boil. Simmer until the fruit is
tender.
Add warmed sugar & stir till it has dissolved. Increase heat,
stirring
frequently & cook till setting point is reached.
Remove
from heat & let stand for 5 minutes. Pour into warm sterile jars &
seal.
Strawberry Gooseberry Jam
2
quart stemmed gooseberries
2
quart hulled strawberries
4
quart sugar
Wash
fruits carefully. Drain. Add sugar. Heat slowly to boiling. Simmer
slowly,
stirring frequently, until thick.
Strawberry Liqueur Jam
500
gm strawberries
1
medium green apple
1
juice of 1 lime
1
3/4 cup sugar
2
tablespoon grand marnier
Wash
& hull strawberries. Peel, core & finely chop apple. Add lime juice
&
let stand covered for 30 minutes. Microwave the fruit & juice for 4
minutes
on high. Add sugar, stir & microwave 35 minutes on high, stirring
every
10 minutes. Stand five minutes, pour into warm sterile jars. Seal.
Strawberry
Preserves
Select
firm, well-ripened strawberries. Wash and drain carefully. Remove
hulls.
Combine berries with an equal weight of sugar. Heat slowly to
boiling.
Boil 8 minutes. Remove from fire and allow to stand for 24
hours.
Pour without heating into sterilized jars. Seal at once. These
berries
will be plump and will not rise to the top of the jar.
Strawberry-Kiwi Jam
2
3/4 cup crushed strawberries
1
1/4 cup kiwi fruit, peeled, chopped
3
1/4 cup sugar
1
pkg certo light pectin crystals
Measure
prepared fruits into a large bowl. Measure sugar and set aside.
Combine
Certo Light Fruit Pectin Crystals (no substitute) with 1/4 cup of
the
measured sugar. Gradually add to fruit, stirring well.
Let
stand 30 min, stirring occasionally. Stir in remaining sugar and
continue
to stir for 3 minutes until most of the sugar is dissolved.
Pour
into clean jars or plastic containers. Cover with tight lids and let
stand
at room temperature until set (may take up to 24 hours).
Store in freezer or
for 3 weeks in refrigerator. Makes 6 cups.
Sugar Free Strawberry Jam
3
quart whole strawberries; fresh or frozen
1
pkg (3 oz) strawberry-flavored sugar-fr; ee gelatin
6
10 packets sugar substitute
Crush
berries until a small amount of juice forms. Place in a medium
saucepan;
bring to a boil. Boil 2 minutes. Stir in gelatin until
dissolved.
Remove from heat add the sweetener and mix well. Adjust sweetener
to
taste. Pour into jars or plastic containers. Store in refrigerator up to
3 weeks. Yield: 2-3/4
cups
Cooked Strawberry Jam
3
quart strawberries
1/4
cup lemon juice
2
oz powdered pectin
8
1/2 cup sugar
1/4
teaspoon butter
1.
Wash, hull and halve berries. Crush one layer at a time and measure
53/4
cup into a 6-quart kettle. Stir in lemon juice. Add pkg of pectin
andstir
thoroughly to dissolve. This will take several minutes. Stir down
sides
of pan and crush any remaining lumps of pectin.
2.
Place pan on high heat. Bring to a boil, stirring constantly to
prevent
scorching.
3.
Add sugar gradually, then butter, mixing well. Continue stirring
and
bring to a full rolling boil (a boil that cannot be stirred down). Boil
hard
exactly 4 minutes, stirring constantly to prevent scorching.
4.
Remove jam from heat. Skim foam from top.
5.
Pour into hot, sterilized jars, wipe top and threads of jar. Apply
hot
lid and screw band. Twist screw band down tight. Process in boiling
water bath 5 minutes.
Start counting time when water comes to a boil.
Freezer Strawberry Jam
1
quart ripe strawberries
4
cup sugar
2
tablespoon lemon juice
1/2
each bottle of liquid pectin
Crush
berries thoroughly. Place in a large bowl. Add sugar, mix well &
let
stand. Mix lemon juice & add certo. Stir until all sugar crystals
are
dissolved. Ladle quickly into jars & leave to set, it may take 24
hours. Store in
freezer. Will keep in the fridge for 3 weeks.
Low-Sugar Refrigerator Strawberry
Jam
4
cup sliced strawberries
1/3
cup sugar
2
tablespoon lemon juice
1
envelope unflavored gelatin
1/2
cup water
1.
In a medium saucepan, combine strawberries, sugar and lemon juice.
Heat
5 minutes, crushing the berries slightly. Bring to a boil; boll
rapidly,
stirring constantly, 3 minutes.
2.
In a small bowl, sprinkle unflavored gelatin over cold water. Let
stand
1 minute. Add to strawberry mixture and heat, stirring until
gelatin
is completely dissolved, about 3 minutes.
3.
Let jam stand 5 minutes, skiing off foam with a spoon. Ladle
into
jars. Cover and cool slightly before storing in the refrigerator
for
several weeks or in the freezer for longer storage.
If
cooked jam does not set 24 hours after processing there are
steps
that can be taken to solve the problem. The Department of
Agriculture
Home and Garden Bulletin No. 56 states:
Soft
jams made with regular pectin can sometimes be
improved
by recooking according to the following directions. It is best
to
recook only 4 to 6 cup of jelly or jam at one time.
To
remake with powdered pectin: Measure the jam to
be
recooked. For each quart of jelly or jam, measure 1/@ cup sugar, 1/4
cup
water and 4 tsp powdered pectin. Mix the pectin and water and
bring
to boiling, stirring constantly to prevent scorching. Add the jam
and
sugar. Stir thoroughly. Bring to a full rolling boil over high heat,
stirring
constantly. Boil mixture hard for 1/2 minute. Remove jam from
the
heat; skim off foam. Ladle into hot sterilized jars. Adjust lids and
screw
bands and process in a boiling water bath for 5 minutes. Start
counting
time when water comes to a boil.
To
remake with liquid pectin: Measure
the
jam to be recooked. For each quart of jam, measure 3/4 cup sugar, 2
Tbsp
lemon juice and 2 Tbsp liquid pectin. Bring jam to boiling over
high
heat. Quickly add the sugar, lemon juice and pectin and bring to a
full
rolling boil; stir constantly. Boil mixture hard for 1 minute.
Remove
jam from the heat; skim off foam. Ladle into hot sterilized jars.
Adjust
lids and screw bands and process in a boiling water bath for 5
minutes. Start
counting time when water comes to a boil.
Microwave Strawberry Jam
1
cup crushed strawberries
2
teaspoon lemon juice
3/4
cup sugar
1/4
teaspoon butter
1.
Stir together strawberries, lemon juice, sugar and butter in an 8-cup
microwave-safe
measuring cup.
2.
Microwave on 100 percent power for 4 minutes, then stir and continue
to
microwave at 100 percent power for 4 minutes. Pour into covered
container, cool and
refrigerate.
No Cook Strawberry Kiwi Jam
2
3/4 cup crushed strawberries
1
1/4 cup peeled, chopped kiwi fruit
3
1/4 cup sugar
1
box fruit pectin crystals
Measure
prepared fruits into a large bowl. Measure sugar and set aside.
Combine
Pectin crystals with 1/4 cup of the measured sugar. Gradually add
to
fruit, stirring well. Let stand for 30 minutes, stirring occasionally.
Stir
in remaining sugar and continue to stir for 3 minutes until most of
the
sugar is dissolved. Pour into clean jars or plastic containers. Cover
with
tight lids and let stand at room temperature until set (may take up
to24 hours) Store in
freezer or for 3 weeks in refrigerator. Makes 6 cups.
No-Cook Strawberry Freezer Jam
1
3/4 quart fully ripe strawberries
1
3/4 cup sugar
1
pkg sure-jell light fruit pectin
1
cup corn syrup
1.
Hull and thoroughly crush strawberries, one layer at a time. Measure
into
a large bowl. You should have 4 cup.
2.
Measure sugar. Combine fruit pectin with 1/4 cup of the sugar.
Gradually
add pectin mixture to fruit, stirring vigorously.
3.
Set aside for 30 minutes, stirring occasionally. Add corn syrup; mix
well.
Gradually stir in remaining sugar until dissolved. Ladle quickly
into
scalded containers. Cover at once with tight lids. Let stand
overnight,
then store in freezer. Small amounts may be covered and stored
in
refrigerator up to 3 weeks.
No-Cook Strawberry Jam
1
pint strawberries; (2 cups) mashed
2
cup sugar
3
oz liquid pectin; 1 pouch
2
tablespoon lemon juice
3
drop red food coloring; up to 4 drops may be used
Stir
the berries and sugar together in a large bowl, blending well, and
let
stand for 10 minutes, stirring occasionally. Add the pectin, lemon
juice
and food coloring, blending well, and stir constantly for 3 minutes.
Spoon
the jam into the jars prepared for freezer jams.
YIELD:
3
Eight Ounce Jars
Peach
Jam
4
cup prepared fruit
1
bottle fruit pectin
7
1/2 cup sugar
Peel
peaches. Pit, and grind or crush. If peaches lack flavor, add juice
of
1 lemon. Combine sugar and fruit. Heat rapidly to full rolling boil.
Stir
constantly before and while boiling. Boil hard 1 minute. Remove from
fire.
Stir in fruit pectin. Skim and stir alternately for 5 minutes to
cool jam slightly and
to prevent floating fruit.