Low Calorie Chipotle Strawberry Jam Recipes

Steps:

• Place half of the strawberries in a food processor; process until pureed. Chop remaining strawberries., In a large saucepan, combine strawberries, lemon zest, lemon juice, peppers and salt. Stir in pectin. Bring to a full rolling boil over high heat, stirring constantly. Stir in sugar; return to a full rolling boil. Boil and stir 1 minute., Remove from heat; skim off foam. Ladle hot mixture into five hot half-pint jars, leaving 1/4 in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight., Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 10 minutes. Remove jars and cool.

Steps:

• Crush the berries into small pieces.
• In a blender, toss in the lemon juice, the zest and the chipotles that you've picked out of the can. Blend until liquified.
• Place all ingredients, except the sugar, into a large pot. Cook, over medium-high heat, stirring frequently until mixture comes to a boil. Add sugar, stirring until dissolved. Return to a rolling boil. Boil hard 1 minute, stirring constantly. Remove from heat. Skim foam if necessary.
• Immediately pour the hot jam into sterilized jars and put the lids on. Process in a water bath for 10 minutes.

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.

Steps:

• Hull the strawberries and wipe with some damp kitchen paper.
• Layer the strawberries in the pan and sprinkle them with the sugar as you go.
• Leave them like this overnight, reason for it is that the sugar will draw out the juices, firm the fruit and they will stay more whole in the jam.
• When you make the jam place the pan over low heat to melt the rest of the sugar, shake the pan now and then, don't stir too much.
• When the sugar is dissolved add the lemon juice and turn up the heat, when the jam bubbles start timing, begin with 8 minutes and then remove from the heat.
• Spoon a little jam on a plate, let cool, then push with your finger, if you get a crinkly skin it is set.
• If not, boil it up again for another 3-5 minutes and do the test again, if necessary do more repeats.
• When ready remove from the heat, stir in the butter to dissolve the scum and let the jam settle for 15 to 20 minutes.
• Pour the jam in dry clean jars which are heated in the oven for 5 minutes (325F) Cover with waxed discs and seal with lids or cellophane.
• Label the jars when they are cold.

Steps:

• Wash berries. Slice, combine with sugar in a 4-quart enameled or stainless-steel pot.
• Let stand several hours or over-night, until natural juices form.
• Bring jam to boiling. Stir very gently until sugar dissolves.
• Keep at a moderate boil for 10 minute Add gratd orangerind andorange juice.
• Return to heat and bring toboiling again. Test for a jelly-stage of 220 degrees on a candy thermometer (or when the liquid slides from spoon to form a large drop). This will be about 3 minute after jam returns to boling. Remove from heat and skim off foam.
• Pour hot jam into hot, sterilized jars. Seal according to manufacturer's instructions.

Steps:

• Prepare vanilla pudding according to the package directions, using the skim milk, and set aside to cool.
• Set aside 8 small strawberries for garnish and chill until serving time. Hull and slice the remaining strawberries.
• In a medium bowl, combine them with the sugar and 1 teaspoon vanilla extract. Set aside.
• Arrange the lady fingers split in half, in the bottom and sides of a 2-1/2 quart glass serving bowl. Pour the sliced strawberries over the lady fingers.
• Stir the remaining 2 teaspoons vanilla extract into the pudding and pour this mixture over the strawberries.
• Spread the whipped topping over the pudding. Cover and chill for at least 2 hours (or overnight).
• Just before serving, cut in 8 slices and garnish with the 8 reserved whole strawberries and the toasted sliced almonds on top. Mmmm -- it is sooo -- good.!
• Calories: 162, Calories from Fat: 36, Carbohydrates: 2 g, Cholesterol: 217 mg.