Food recipes
Nana Martins Strawberry Jam
Nana Martins Strawberry Jam Ingredients: strawberries, raw sugars, granulated Directions: 1. Put a small plate in the freezer. 2. Place strawberries in a large stockpot set over medium to high heat on stove. 3. Using...
Nana Martins Strawberry Jam
Ingredients:
strawberries, raw
sugars, granulated
Directions:
1.
Put a small plate in the freezer.
2.
Place strawberries in a large stockpot set over medium to high heat on stove.
3.
Using a wooden spoon, mix 1/4 cup sugar into the berries.
4.
Cook over medium heat, stirring occasionally, until strawberries are juicy.
This will take approximately 5 to 6 minutes.
5.
Stir in 1/3 of the remaining sugar until dissolved.
6.
Then repeat until all of the sugar has been added and dissolved.
This will take approximately 7 minutes total.
7.
Bring mixture to a full boil.
Cook, stirring occasionally for approximately 10 minutes.
8.
Continue boiling and use a stainless-steel spoon to remove foam from surface.
9.
Boil until most of the liquid is absorbed, the mixture thickens, and temperature registers 220 F on a candy thermometer, approximately 30 minutes.
Mama Debs tip to perform a gel test: Place a spoonful of jam on the chilled plate that you had in the freezer then quickly return it to the freezer.
Wait 1 to 2 minutes.
Remove plate from freezer, and gently press jam with a fingertip.
It should wrinkle slightly.
Once the jam passes the gel test, remove from heat.
If it doesnt, then cook it a bit longer and try the test again.
10.
Pour warm jam into jars (or any airtight containers), seal them, label them and refrigerate up to 4 months.
Enjoy!
Ingredients:
strawberries, raw
sugars, granulated
Directions:
1.
Put a small plate in the freezer.
2.
Place strawberries in a large stockpot set over medium to high heat on stove.
3.
Using a wooden spoon, mix 1/4 cup sugar into the berries.
4.
Cook over medium heat, stirring occasionally, until strawberries are juicy.
This will take approximately 5 to 6 minutes.
5.
Stir in 1/3 of the remaining sugar until dissolved.
6.
Then repeat until all of the sugar has been added and dissolved.
This will take approximately 7 minutes total.
7.
Bring mixture to a full boil.
Cook, stirring occasionally for approximately 10 minutes.
8.
Continue boiling and use a stainless-steel spoon to remove foam from surface.
9.
Boil until most of the liquid is absorbed, the mixture thickens, and temperature registers 220 F on a candy thermometer, approximately 30 minutes.
Mama Debs tip to perform a gel test: Place a spoonful of jam on the chilled plate that you had in the freezer then quickly return it to the freezer.
Wait 1 to 2 minutes.
Remove plate from freezer, and gently press jam with a fingertip.
It should wrinkle slightly.
Once the jam passes the gel test, remove from heat.
If it doesnt, then cook it a bit longer and try the test again.
10.
Pour warm jam into jars (or any airtight containers), seal them, label them and refrigerate up to 4 months.
Enjoy!