Strawberry Jam Recipe Pictures
Easy to make, homemade strawberry jam with extra tips for using frozen strawberries, what to do if you don’t have a sugar thermometer and what to do if your jam doesn’t set.
Jam-making is one of those things that remind my of my childhood, or more specifically visiting my grandparents down in Devon. They lived up in the hills on the edge of a village and had a big garden full of homegrown goodies. At breakfast and tea time there was always a jar of homemade jam on the table whipped up by my Granny from something they’d grown (or blackberries we’d picked from along the lane). My absolute favourite was my Granny’s bramble jelly, made with apples and blackberries. I have a pile of her old cookbooks upstairs and I really need to go through and hunt out that particular recipe, as I’d love to try making it myself.
Strawberry jam is a fantastic way of using up a glut of strawberries (or in my case alack of planning meaning I had a lot of frozen strawberries to use up – I really need to start checking what I have in before I go shopping!). I only recently started using frozen strawberries for jam after reading somewhere that it didn’t work and deciding that I wanted to give it a try (yes, I know that’s odd, but for some reason someone telling me I can’t do something makes me want to do it). It turns out that they were wrong and that frozen strawberries make excellent jam, you just need to tweek the cooking times a little bit to get all of the strawberry flavour out of them.
Classic Strawberry Jam
Subscribe to the Charlotte's Lively Kitchen mailing list to get your FREE printable grams to cups and cups to grams conversion charts for twelve popular baking ingredients
This recipe can be adapted for however many strawberries you have to use up. Simply use equal quantities (by weight) of strawberries with the stalks removed and jam sugar. You can add lemon juice to taste, but as a rough guide use ¼ tsp of lemon juice per 100g of fruit.
If you're planning on storing your jam for more than a couple of days then you should sterilise your jars before putting in the jam. There's great guide on BBC Good Food on how to do this, alternatively you can purchase kits like this one that mean you don't need to handle hot jars.
No Fail, Super Easy Strawberry Freezer Jam (free Printable Labels For Gifting)
See below the recipe for extra tips on using frozen strawberries, what to do if you don't have a sugar thermometer and what to do if your jam doesn't set properly.
Have you tried this recipe? Please leave a comment and rating at the bottom of the page to let others know what you thought.
Calories: 17 kcal | Carbohydrates: 6.5 g | Protein: 0.1 g | Fat: 0.1 g | Sodium: 0.1 mg | Potassium: 23.5 mg | Fiber: 0.5 g | Sugar: 4.5 g | Vitamin C: 6.3 mg | Calcium: 2.7 mg | Iron: 0.1 mg
Ingredient No Pectin Strawberry Jam
Any nutritional information provided is the estimated nutritional information per serving. Please refer to my guide to Charlotte’s Lively Kitchen nutritional information if you would like to learn more about how this is calculated.
When fruit is frozen it can sometimes seem to lose a bit of its flavour, the additional moisture it holds can wash it away. The secret to getting it back is to fry the strawberries for a while before adding the jam sugar (frying before boiling and steaming is also a great way of getting a bit of extra flavour into frozen vegetables).
To make jam with frozen strawberries it’s best to take the strawberries out of the freezer about an hour before you want to start. Then simply follow the recipe above but increase the time you fry the strawberries for in step 1 to 10 minutes.
Paleo Homemade Strawberry Jam
Making strawberry jam without a sugar thermometer is a little bit of guesswork, but if you follow these steps you should find it works just as well as if you have one to hand. If you do happen to find that things haven’t gone quite according to plan and your jam doesn’t set I’ve got a tip for how to rescue it below.
The way I test if my jam is ready without a thermometer is to put a small pile of freezer-safe saucers into my freezer (unless you’re really lucky you’ll need to test it a few times). Once I think that the jam has set I take it off the heat (you don’t want to carry on heating it if you think it’s ready because then it’ll overset), put some onto the plate, pop it into the freezer for a couple of minutes to chill and if it’s jammy when I take it out again it’s ready. If it’s still runny then it needs heating for a bit longer.
When your jam is hot it will always be runny, so there’s no way of knowing whether it will set properly until it’s cooled. Unfortunately I’ve had a few instances over time where I’ve thought I’d got it to the right temperature only to check it later and find it’s far too runny (I suspect I probably touched the bottom of the pan with the thermometer which is always hotter).
Strawberry Jam Recipe • Bake Me Some Sugar
The good news is that this situation is really easy to rescue. The jam hasn’t set properly because it didn’t reach the right temperature, so all you need to do is tip your jam back out of the jar, heat it up again until it reaches the right temperature and put it back into the jars (you’ll need to re-sterilise them unfortunately). I’ve always found that even if I have a bit of trouble first time around, it always turns out perfectly second time.
The ingredients for this recipe are easilyavailable free from all these allergens. However, please ensure you double-check allergen information for all ingredients.Beginner, Canning Recipes, Jam and Jelly, Seasoning and Sauce Recipes, Spring and Summer How to Make Homemade Strawberry Jam June 3, 2019 By The Cooking Bride
After making your first batch of homemade strawberry jam, you’ll never buy store bought again. It’s surprisingly easy and the flavor simply doesn’t compare.
Homemade Strawberry Jam
I’ve heard stories from both my own grandmother and The Husband’s grandmother about preserving food in jars – or “putting up” homegrown fruits and vegetables from their gardens. Back then people had to preserve their own food. There was no 24-hour big box store selling canned green beans for $.88. There was no frozen foods section at the local general store.
You either found a way to preserve the bounty of your harvest or do without come winter. All the women would gather at someone’s house and get to work peeling, dicing, stewing, washing jars, and processing the finished products. They turned it into a social event.
Somewhere along the way, the act of canning and preserving food in jars became a lost art. I can walk into my grocery store and buy a ripe tomato flown in from Florida in December (although it won’t taste nearly as good as a tomato from Smith County, MS, in June).
Ingredient Strawberry Jam Recipe
Until recently, I never would have considered canning my own food. I have two major grocery stores within 1.5 miles of my house. The aisles of both stores are lined with rows and rows of food in metal cans decorated with colorful paper wrappers.
I’ve become a lot more curious about commercial-grade preservatives and what exactly is in my food. After a little research, I’ve concluded that just about EVERYTHING bought from a store has been treated with something to extend its shelf life. I know the FDA says its fine, but is it really?
Some store-bought fruit jams and jellies contain subpar fruit, artificial dyes, fillers (Like turnips! Yes, turnips!), and artificial preservatives. Buying organic is one route. But have you priced organic lately? I’m a mama that buys store brand whenever she can and a toddler that has recently discovered the goodness that is a peanut butter and jelly sandwich. I cannot afford a $10 jar of spreadable fruit.
Keto Strawberry Jam
First, the quality and freshness of the fruit. I’ve turned making strawberry jam into an annual event. As soon as Louisiana strawberries arrive at the farmer’s market, I get to work.
Of course, you don’t have to use locally grown strawberries. You can use what’s available at your grocery store. You still have control over the quality.
Second, I know exactly what’s going into my fruit jam – strawberries, sugar, lemon juice, and pectin. No preservatives or turnip-fillers here.
Canned Strawberry Jam
Third, the flavor just doesn’t compare. Put my strawberry jam recipe against the leading store bought. It will blow the brand name out of the water.
Frozen strawberries can be used in place of fresh when making strawberry jam. Allow the berries to thaw beforehand. Add in any juice that has accumulated during the thawing process.
Pectin is a soluble fiber used as a thickening agent. It occurs naturally in fruits and vegetables, but some produce contains more pectin that others. Strawberries do not
Posting Komentar untuk "Strawberry Jam Recipe Pictures"