WILD STRAWBERRY JAM RECIPES

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WILD STRAWBERRY JAM - PRACTICAL SELF RELIANCE



Wild Strawberry Jam - Practical Self Reliance image

This quick and easy recipe for wild strawberry jam preserves those first fruits of summer for winter enjoyment.  Canning this jam is optional, but if you put it in the refrigerator be sure to enjoy it within a few weeks.

Provided by Ashley Adamant

Number Of Ingredients 5

1 1/2 cups wild strawberries (about 100 grams)
2 tbsp water or juice
3/4 cups sugar
1/4 tsp calcium water
1/4 tsp Pomona's pectin powder

Steps:

  • Remove the stems from the wild strawberries and add them to a small saucepan.  Add 2 tbsp of water of juice to help prevent the strawberries from scorching before they release their juice.
  • Bring the strawberries to a simmer, and cook on low for about 5 minutes.  The berries should release their juice.  Add the calcium water from the Pomona's pectin kit.  This is necessary to activate the powdered pectin.
  • Mix 1/4 tsp Pomona's pectin powder into the sugar.  Feel free to reduce the amount of sugar used, but this recipe requires at least 2 tbsp of sugar to mix with the pectin to prevent clumping.
  • Add the sugar and pectin mixture into the simmering strawberries and stir to incorporate.  Simmer for an additional minute to activate the pectin.
  • Pour the jam into a sterilized jar, and either store in the refrigerator or process in a water bath canner for 10 minutes.  If canning, be sure to leave 1/4 inch of headspace.

GRANDMA`S WILD STRAWBERRY JAM - RECIPE | TASTYCRAZE.COM



Grandma`s Wild Strawberry Jam - Recipe | Tastycraze.com image

The recipe for this amazing jam has been passed on from grandmother to granddaughter. It`s about time we shared this culinary masterpiece with you.

Provided by Topato

Total Time 75 minutes

Prep Time 30 minutes

Cook Time 45 minutes

Yield 7

Number Of Ingredients 4

wild strawberries - 17.5 oz (500 g)
strawberries - 17.5 oz (500 g)
gelling sugar - 2 cups (500 g) *
citric acid - 1 tsp

Steps:

  • Clean and wash the strawberries carefully, so you dont hurt the fruit. Since garden strawberries are a bit larger, chop them into pieces. Pour sugar over them in a suitable container (I prefer glass ones) and put in the fridge for 24 hours.
  • That way the fruits release their own aromatic juices and you wont need to add water. As grandma used to say: besides enthusiasm, you need patience to make something tasty.
  • The next day, carefully take the fruit out with a slotted spoon. Pour the released syrup into an enameled container. Heat the mixture on low heat, while stirring nonstop with a wooden spoon.
  • Never remove the foam. Just press on it from time to time with the slotted spoon. This trick I learned from grandmas old recipe cookbooks.
  • Boil 20 min., take the container off the stove and leave it to cool. Next, add the strawberries, stir carefully and heat on low once again. Boil the jam to the desired consistency. Check to see if its ready with a spoon, it needs to leave a furrow in the syrup.
  • 10 min. before taking the container off the stove, add the citric acid .
  • Distribute the aromatic jam into dry, heated jars and flip them with their caps down. Cover carefully with a towel and leave to cool gradually.
  • * The amount of sugar depends on the sweetness of the fruits, just to clarify. Wild strawberries and homegrown ones are very sweet. Depending on your personal preference, you can sweeten them further as desired.

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