Strawberry Jam Recipe

Strawberry Jam Recipe

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45 juta s/d 2.5 milyar listing 2017
Strawberry Jam Recipe Strawberry Jam Recipe Here’s an old-fashioned way to make a large batch of thick and delicious jam. Prep : 25 minutes plus preparing jars and lids Cook : 20 minutes plus processing 8 half-pint canning jars and lids 2 quarts fully ripe strawberries, hulled 6 cups sugar 1/4 cup fresh lemon juice 1 pouch (3 ounces) liquid fruit pectin Prepare jars and lids. Fill canner halfway with water; cover and heat to simmering over high heat. Meanwhile, in large bowl, crush enough strawberries to equal 4 cups, leaving berries slightly chunky. In heavy nonreactive 8-quart saucepot, combine strawberries, sugar, and lemon juice; heat to boiling over high heat, stirring constantly. Boil rapidly 1 minute, stirring constantly; stir in pectin. Cook until mixture comes to rolling boil; boil 1 minute. Remove from heat. With spoon, skim off any foam. Quickly ladle hot jam into hot jars to within 1/4 inch of tops. Wipe jar rims and threads clean; cover quickly with lids and screw bands on securely but not too tightly. Process in boiling water bath 10 minutes; cool jars and test for airtight seal. Makes eight 8-ounce jars. Each tablespoon : About 39 calories, 0g protein, 10g carbohydrate, 0g total fat (0g saturated), 0mg cholesterol, 0mg sodium.
Strawberry Jam Recipe

Strawberry Jam Recipe

Here’s an old-fashioned way to make a large batch of thick and delicious jam. Prep : 25 minutes plus preparing jars and lids Cook : 20 minutes plus processing
  • 8 half-pint canning jars and lids
  • 2 quarts fully ripe strawberries, hulled
  • 6 cups sugar
  • 1/cup fresh lemon juice
  • 1 pouch (3 ounces) liquid fruit pectin
  1. Prepare jars and lids. Fill canner halfway with water; cover and heat to simmering over high heat.
  2. Meanwhile, in large bowl, crush enough strawberries to equal 4 cups, leaving berries slightly chunky.
  3. In heavy nonreactive 8-quart saucepot, combine strawberries, sugar, and lemon juice; heat to boiling over high heat, stirring constantly. Boil rapidly 1 minute, stirring constantly; stir in pectin. Cook until mixture comes to rolling boil; boil 1 minute. Remove from heat. With spoon, skim off any foam.
  4. Quickly ladle hot jam into hot jars to within 1/inch of tops. Wipe jar rims and threads clean; cover quickly with lids and screw bands on securely but not too tightly. Process in boiling water bath 10 minutes; cool jars and test for airtight seal. Makes eight 8-ounce jars.
Each tablespoon : About 39 calories, 0g protein, 10g carbohydrate, 0g total fat (0g saturated), 0mg cholesterol, 0mg sodium. fresh strawberry jam recipe, strawberry freezer jam recipe, strawberry jam recipe delia, strawberry jam recipe indian, strawberry jam recipe jamie oliver, strawberry jam recipe low sugar, strawberry jam recipe with pectin, strawberry jam recipe without pectin, recipes, snack recipes, drink recipes, cake recipes, condiment, nutrition, tips and tricks, asian recipes, american recipes, european recipes, african recipes, australie recipes, Indonesian recipes
Thursday, 23 November 2017

Strawberry Jam Recipe

Article Categories : Canning & Freezing

Strawberry Jam Recipe

Strawberry Jam Recipe

Here’s an old-fashioned way to make a large batch of thick and delicious jam.

Prep : 25 minutes plus preparing jars and lids
Cook : 20 minutes plus processing

  • 8 half-pint canning jars and lids
  • 2 quarts fully ripe strawberries, hulled
  • 6 cups sugar
  • 1/cup fresh lemon juice
  • 1 pouch (3 ounces) liquid fruit pectin
  1. Prepare jars and lids. Fill canner halfway with water; cover and heat to simmering over high heat.
  2. Meanwhile, in large bowl, crush enough strawberries to equal 4 cups, leaving berries slightly chunky.
  3. In heavy nonreactive 8-quart saucepot, combine strawberries, sugar, and lemon juice; heat to boiling over high heat, stirring constantly. Boil rapidly 1 minute, stirring constantly; stir in pectin. Cook until mixture comes to rolling boil; boil 1 minute. Remove from heat. With spoon, skim off any foam.
  4. Quickly ladle hot jam into hot jars to within 1/inch of tops. Wipe jar rims and threads clean; cover quickly with lids and screw bands on securely but not too tightly. Process in boiling water bath 10 minutes; cool jars and test for airtight seal. Makes eight 8-ounce jars.

Each tablespoon : About 39 calories, 0g protein, 10g carbohydrate, 0g total fat (0g saturated), 0mg cholesterol, 0mg sodium.