RECIPES WITH STRAWBERRY JAM RECIPES
HOMEMADE STRAWBERRY JAM RECIPE | JAMIE OLIVER FRUIT RECIP…
Total Time 35 minutes
Number Of Ingredients 3
Steps:
- Making jam is actually pretty easy once you've sterilized your jars ready to go. This is a soft set jam and tastes like you wouldn't believe – it makes a great gift too. Get creative and make nice labels for the different jars. It’s absolutely delicious simply spread on fresh buttered toast, dolloped onto a portion of rice pudding, used as a filling for a homemade Victoria sponge or, as an extra special treat, enjoyed with scones and clotted cream. Give it a go!
- Before you start, sterilize the jars and their lids to get rid of any bacteria. Either put them in the sink (lids unscrewed from jars) and cover them with boiling water from the kettle, filling the jars with the water; or simmer them, completely immersed, in a very large pan of boiling water for 10 minutes; or lay the jars and lids on a baking tray in the oven and heat them at around 100°C/225°F/gas ¼. And if you have a good dishwasher with a very hot cycle you can sterilize them in there as well.
- Halve the vanilla pod lengthways and scrape out the seeds. Put the seeds in a saucepan with the strawberries and the sugar. Mush it up with a potato masher to make a lovely slurry, leaving a few chunky bits of strawberry in there to add a bit of texture.
- Place the pan on a medium heat, bring it to the boil then simmer for about 5 minutes. Turn the heat off, carefully skim any foam off the top of the jam then leave it to cool a little. After about 15 minutes, divide the jam between your sterilized jam jars. Leave to cool completely then cover the jars and pop them in the fridge. Once sealed, the jam will keep for about a week, but is sure to be long gone before that!
Nutrition Facts : Calories 34 calories, FatContent 0 g fat, SaturatedFatContent 0 g saturated fat, ProteinContent 0.2 g protein, CarbohydrateContent 7.8 g carbohydrate, SugarContent 1 g sugar, SodiumContent 0 g salt, FiberContent 0 g fibre
STRAWBERRY JAM | ALLRECIPES
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 Jams and Jellies
Total Time 40 minutes
Prep Time 20 minutes
Cook Time 20 minutes
Yield 5 cups
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, CarbohydrateContent 21.9 g, FatContent 0.1 g, FiberContent 0.5 g, ProteinContent 0.2 g, SodiumContent 0.2 mg, SugarContent 21.1 g
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