JAMIE OLIVER'S STRAWBERRY JAM
Make and share this Jamie Oliver's Strawberry Jam recipe from Food.com.
Provided by Asura
Categories Strawberry
Time 1h30m
Yield 4 jars, 250 serving(s)
Number Of Ingredients 2
Steps:
- Put the strawberries in a large shallow mixing bowl. Sprinkle the caster sugar on top.
- Mix in the strawberries and the sugar until well coated.
- With your hand scrunch up the sugared strawberries until it turn into rough mush and pulpy, and the sugar dissolved.
- Pour the mixture to a sauce pan and bring to boil, after that simmer for 30 minutes.
- Skim off any foam during the cooking process.
- Let cool and put it in a sterilized jars.
Nutrition Facts : Calories 7.2, Sodium 0.1, Carbohydrate 1.8, Fiber 0.2, Sugar 1.6, Protein 0.1
CREAMY RICE PUDDING WITH THE QUICKEST STRAWBERRY JAM
Steps:
- Rice pudding is loved by everyone, and it's one of my favorite desserts. Proper feel-good food, it's gorgeous served on its own or with whatever fruit you've got knocking around. For me, though, the best way of eating it, especially in the summer, is really cold with hot strawberry jam. As an alternative, you can broil or roast peaches and plums to serve with it. Beautiful!
- I used to make jam with my mum when I was a kid. For a lovely fresh strawberry taste, I now use less sugar and I don't cook it for quite as long as my mum used to. Any leftover jam will keep in the fridge for a couple of weeks if you store it in a jar rinsed with boiling water, but you'll probably find it gets eaten way before that! It's great served as a sauce alongside a tart, drizzled over ice cream or simply spread on a piece of toast or fresh bread.
- Place the strawberries in a wide, stainless steel pan and sprinkle the sugar over the top. Scrunch the strawberries up with your hands, really pushing them between your fingers to pulp them up - the mixture will start to look like jam at this point. You want all the sugar to dissolve in the strawberry juice before you put the pan on the heat and bring it to the boil. Simmer for 20 to 30 minutes on a medium heat, and every 5 minutes or so come back to your jam to skim off the foam. Don't worry if it's still a bit liquid - it needs to be so you can swirl it into your rice pudding. Remove the pan from the heat and put aside. There you have it - beautiful, quintessential strawberry jam!
- Meanwhile, place the milk, rice and vanilla sugar in a deep saucepan. Bring to a medium simmer and put on the lid. Cook for half an hour, stirring occasionally, until the rice pudding is thick, creamy, oozy and moist. If it ends up being a bit too thick, you can thin it down by adding a little more milk.
- To serve, divide the rice pudding between your bowls. Spoon over a big dollop of your beautiful strawberry jam, then slowly swirl it in so it marbles and ripples through the rice pudding. Sprinkle over the meringue pieces and scatter with a few wild strawberries, if you like.
- "Our agreement with the producers of "Jamie at Home" only permit us to make 2 recipes per episode available online. Food Network regrets the inconvenience to our viewers and foodnetwork.com users"
STRAWBERRY JAM
Don't panic. This is a quick and easy version of jam. Keep it in your fridge and it will last a couple of days
Provided by Jamie Oliver
Time 54m
Yield about 2 jars
Number Of Ingredients 3
Steps:
- Run your knife down the vanilla pod scrape out the seeds and add with the pod to the strawberries and the sugar. Mush it up a bit with a whisk leaving some large chunks. Put on a medium heat to bring to a gentle simmer and leave to cook for about 4 minutes. Using a ladle remove the scum from the top and leave to cool. Place in sterilized jars and store in the refrigerator.
STRAWBERRY JAM
James Martin's step-by-step guide to making homemade preserve - the resulting jars are ideal for gift hampers
Provided by James Martin
Categories Afternoon tea, Condiment
Time 1h
Yield Makes 3-4 jars
Number Of Ingredients 4
Steps:
- Prepare the strawberries by wiping them with a piece of damp kitchen paper. (Wiping the strawberries rather than washing them ensures the fruit doesn't absorb lots of water - too much water and the jam won't set easily.) To hull the fruit, use a knife to cut a cone shape into the strawberry and remove the stem. Cut any large berries in half.
- Put the strawberries in a bowl and gently toss through the sugar. Leave uncovered at room temperature for 12 hrs or overnight. This process helps the sugar to dissolve, ensures the fruit doesn't disintegrate too much and helps to keep its vibrant colour.
- Before starting the jam, put 2 saucers in the freezer. Tip the strawberry mixture into a preserving pan with the lemon juice. Set over a low heat and cook very gently. If any sugar remains on the sides of the pan, dip a pastry brush in hot water and brush the sugar away.
- When you can no longer feel any grains of sugar remaining, turn up the heat to start bubbling the jam and bringing it to the boil. (The sugar must be completely dissolved before increasing the heat, otherwise it will be difficult for the jam to set, and it may contain crystallised lumps of sugar.)
- Boil hard for 5-10 mins until the jam has reached 105C on a preserving or digital thermometer, then turn off the heat. If you don't have a thermometer, spoon a little jam onto one of the cold saucers. Leave for 30 secs, then push with your finger; if the jam wrinkles and doesn't flood to fill the gap, it is ready. If not, turn the heat back on and boil for 2 mins more, then turn off the heat and do the wrinkle test again. Repeat until ready.
- Use a spoon to skim any scum that has risen to the surface and discard this. Do this only once at the end, rather than constantly during the boiling stage, to reduce wastage.
- Add a knob of butter, if you like, to the finished jam, and stir in to melt. This will help to dissolve any remaining scum that you haven't managed to spoon off the top. Leave the jam to settle for 15 mins - this will ensure that the fruit stays suspended in the mixture and doesn't all float to the top of the jam jar. Meanwhile, sterilise your jars.
- Ladle into warm jars, filling to just below the rim. Place a wax disc on top of the jam (this prevents mildew forming), then cover with a lid or a cellophane circle and elastic band. Pop on a label (include the date), plus a pretty fabric top, if you like. The jam can be stored for up to 1 year in a cool, dry place. Refrigerate after opening.
Nutrition Facts : Calories 35 calories, Carbohydrate 9 grams carbohydrates, Sugar 9 grams sugar
STRAWBERRY JAM
This is by far the easiest recipe I have found for strawberry jam without using a pectin. The jam is soft, spreadable and delicious.
Provided by Katharine
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Jams and Jellies Recipes
Time 40m
Yield 40
Number Of Ingredients 3
Steps:
- In a wide bowl, crush strawberries in batches until you have 4 cups of mashed berry. In a heavy bottomed saucepan, mix together the strawberries, sugar, and lemon juice. Stir over low heat until the sugar is dissolved. Increase heat to high, and bring the mixture to a full rolling boil. Boil, stirring often, until the mixture reaches 220 degrees F (105 degrees C). Transfer to hot sterile jars, leaving 1/4 to 1/2 inch headspace, and seal. Process in a water bath. If the jam is going to be eaten right away, don't bother with processing, and just refrigerate.
Nutrition Facts : Calories 85 calories, Carbohydrate 21.9 g, Fat 0.1 g, Fiber 0.5 g, Protein 0.2 g, Sodium 0.2 mg, Sugar 21.1 g
More about "jamie olivers strawberry jam recipes"
25 DELICIOUS RECIPES WITH STRAWBERRY JAM - THE TOASTY KITCHEN
From thetoastykitchen.com
STRAWBERRY JAM RECIPE - BBC FOOD
From bbc.co.uk
HOW TO MAKE QUICK STRAWBERRY JAM WITH CURTIS STONE - YOUTUBE
From youtube.com
EASY STRAWBERRY JAM RECIPE WITH NO PECTIN - SCATTERED THOUGHTS …
From scatteredthoughtsofacraftymom.com
3 INGREDIENT HOMEMADE STRAWBERRY JAM (NO PECTIN)
From simplyhomecooked.com
FINISH THE JAR: 23 SWEET RECIPES WITH STRAWBERRY JAM - TASTE OF HOME
From tasteofhome.com
STRAWBERRY RECIPES | JAMIE OLIVER
From jamieoliver.com
10 BEST STRAWBERRY RECIPES TO MAKE THIS SUMMER | JAMIE …
From jamieoliver.com
STRAWBERRY JAM - IT'S NOT COMPLICATED RECIPES
From itsnotcomplicatedrecipes.com
STRAWBERRY JAM RECIPE | JAMIE OLIVER | FOOD NETWORK
From foodnetwork.cel29.sni.foodnetwork.com
JAM MARGARITA | JAMIE OLIVER RECIPES
From jamieoliver.com
JAMMY MARGARITA | JAMIE OLIVER RECIPES
From jamieoliver.com
JAMIE OLIVER’S STRAWBERRY JAM RECIPE – SAWYERLOSANGELES
From sawyerlosangeles.com
HOW TO MAKE JAM | FEATURES | JAMIE OLIVER
From jamieoliver.com
HOW TO MAKE THE PERFECT SPONGE, WITH SOME HELP FROM MARY BERRY, …
From irishtimes.com
STRAWBERRY & CREAM SANDWICH SPONGE | FRUIT RECIPES - JAMIE OLIVER
From jamieoliver.com
You'll also love