Food recipes
Strawberry Jam
Strawberry Jam Ingredients: strawberries, raw sugars, granulated lemon juice, raw Directions: Chill a small plate or bowl in the freezer or over ice water. In a 10 or 12-inch wide skillet, bring fruit, sugar, and lemo...
Strawberry Jam
Ingredients:
strawberries, raw
sugars, granulated
lemon juice, raw
Directions:
Chill a small plate or bowl in the freezer or over ice water.
In a 10 or 12-inch wide skillet, bring fruit, sugar, and lemon juice to boil over medium-high heat, stirring occasionally.
Reduce heat to medium and cook, stirring constantly and skimming foam as necessary.
Cook about 8-10 minutes, until mixture begins to look syrupy and thickens slightly.
Spoon 1/2 teaspoon of the hot fruit onto the cold plate and let it rest for 30 seconds.
Tip plate to one side; jam should be a soft gel that moves slightly.
If mixture is thin and runs down side of plate, the gel is too soft.
Return skillet to heat and cook jam 1 to 2 minutes longer, stirring constantly.
Remove from heat and repeat test.
Cool jam to room temperature before serving.
Because a minimum amount of sugar is used, the jam needs to be refrigerated to prevent mold from forming.
Refrigerate 2-3 weeks.
For longer storage, freeze or process hot jam in a boiling water canner for 10 minutes.
**
**Option: If jars are sterilized (heated in boiling water for 10 minutes) its possible to use the inverted method to preserve jam: Pour hot jam into hot sterile jar leaving 1/8 inch head space.
Wipe rim and apply prepared lid and ring.
Screw ring on firmly.
Invert jar and leave for 5 minutes.
Turn jar right side up and let cool 12-24 hours.
The heat from the jam will destroy mold spores.
This method is not foolproof, so if you are preparing a lot of jam, process the jam in a boiling water canner.
Ingredients:
strawberries, raw
sugars, granulated
lemon juice, raw
Directions:
Chill a small plate or bowl in the freezer or over ice water.
In a 10 or 12-inch wide skillet, bring fruit, sugar, and lemon juice to boil over medium-high heat, stirring occasionally.
Reduce heat to medium and cook, stirring constantly and skimming foam as necessary.
Cook about 8-10 minutes, until mixture begins to look syrupy and thickens slightly.
Spoon 1/2 teaspoon of the hot fruit onto the cold plate and let it rest for 30 seconds.
Tip plate to one side; jam should be a soft gel that moves slightly.
If mixture is thin and runs down side of plate, the gel is too soft.
Return skillet to heat and cook jam 1 to 2 minutes longer, stirring constantly.
Remove from heat and repeat test.
Cool jam to room temperature before serving.
Because a minimum amount of sugar is used, the jam needs to be refrigerated to prevent mold from forming.
Refrigerate 2-3 weeks.
For longer storage, freeze or process hot jam in a boiling water canner for 10 minutes.
**
**Option: If jars are sterilized (heated in boiling water for 10 minutes) its possible to use the inverted method to preserve jam: Pour hot jam into hot sterile jar leaving 1/8 inch head space.
Wipe rim and apply prepared lid and ring.
Screw ring on firmly.
Invert jar and leave for 5 minutes.
Turn jar right side up and let cool 12-24 hours.
The heat from the jam will destroy mold spores.
This method is not foolproof, so if you are preparing a lot of jam, process the jam in a boiling water canner.