If your jam doesn’t jam:ĭon’t despair! It will still be delicious. When cold, put in sterilized jars and freeze or process. Pour jam into shallow baking dish to cool completely. Stir and skim off foam with metal spoon for 2 minutes. Using a candy thermometer, bring to the gelling stage of 220-225 degrees. Boil 10 minutes more, stirring constantly. Add remaining 3 cups sugar and lemon juice. Reduce heat continue to boil slowly on medium heat 8 minutes, stirring constantly. Bring to a boil over high heat, stirring constantly. Combine berries and 3 cups of the sugar in a 6 to 8 quart saucepan. In a large saucepan, cover berries with boiling water let stand 3 minutes to soften. This recipe comes from Rudd’s Farm, in Greensboro, NC.Ħ cups fresh small fully ripe whole strawberries, washed and hulled Again, bring the mixture to a boil for one minute, stirring constantly. Bring berries and pectin to a boil and add sugar all at once. Traditional Strawberry Jam (cooked)ĥ cups crushed berries (start with 2 qts. After opening, it keeps for up to 3 weeks in the refrigerator. Store this jam in the freezer until ready to use. Pour into jars, cover with lids, and freeze. Return to boiling and stir while the mixture boils for 3 minutes. Mix the berries and 2 cups of the sugar in a large sauce pan. Jean’s Strawberry Jam This recipe for a cooked freezer jam, from Jean Copeland of Jean’s Berry Patch in Apex, NC, uses no pectin products. A “rolling boil” means really bubbling. Do not purchase if dated the same year you are making the jam, or you waste a lot of time for nothing. Check the expiration date on the Sure-Jell box.It uses much less sugar and the jam is equally as good. You can use either regular Sure-Jell or Sure-Jell Light for strawberry jam.We can, however, give you a few critical tips: Everyone we know uses the recipes on the inside of the Sure-Jell box. People always ask about jam recipes, and although we’d love to elaborate on an age-old, handed-down family recipe, we can’t. Store in refrigerator or freezer.įrom “Strawberry Eats & Treats” a cookbook by the North American Strawberry Growers Association, Strawberry Jam Advice From The Vollmer Farm, in Bunn, NC Blend in ascorbic acid powder and food coloring. Return to heat and continue to cook 1 minute. Place over high heat, stirring constantly until mixture comes to a boil. Combine mashed strawberries and sweetener in a medium saucepan. In a cup, soften gelatin with water and set aside. Sugarless Strawberry Freezer Jam Good for diabetics.ģ cups washed and hulled fresh strawberries, mashed Let jars stand at room temperature until the jam is set. Seal immediately with sterilized tight-fitting lids. Ladel quickly into serilized freezable jars, leaving � inch of headroom. Remove from meat and stir the pectin into the fruit. Mix water and pectin in a small saucepan, bring the mixture to a boil, and boil for 1 minute, stirring constantly. Add the sugar to the fruit, mix well, and let stand for 10 minutes. Freezer Strawberry Jam (a standard recipe, from many sources)Ģ cups washed, crushed strawberries (start with about 1 qt whole berries) Freezer jams using uncooked berries have a lovely fresh taste, but don’t keep as long. Strawberry jams may be either freezer jams, generally using uncooked berries, or traditional cooked jams.
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