Maple Cinnamon Strawberry Jam Recipes

Steps:

• Crush the quartered strawberries in a large bowl. You should get 4 cups of crushed berries.
• In a non-reactive pot, mix the crushed strawberries, lemon juice, cinnamon, butter, and pectin. Stir well to combine.
• Stir constantly over high heat.
• Bring mixture to a full, rolling boil that cannot be stirred down.
• Add Maple Syrup, stirring constantly.
• Bring back to a rolling boil. Boil hard 2 minutes, stirring constantly.
• Remove from heat, skim and discard the foam.
• Ladle hot jam into hot, sterilized jars, leaving 1/4 inch headspace.
• wipe rims, place lids on jars and screw on the bands finger tight.
• Process sealed jars in boiling hot water bath canner for 10 minutes.
• Turn off heat and let jars sit for 5 minutes before removing from canner.
• Place on cloth-covered surface to cool.
• It is best not to move the jars for 24 hours.
• Remember to label the jars and write the date on the label.

Steps:

• Place berries juices and lemon rind in saucepan.
• Mash berries slightly to release juice.
• Heat berries to boiling.
• Sprinkle with unflavored gelatin, and stir gelatin in well.
• Remove from heat, skim top and pack into hot jars with hot lids.
• Cool to room temperature before freezing.

Steps:

• Wash, hull and chop strawberries.
• Cook slowly until soft. Do not add any water.
• Add warmed sugar and lemon juice, return slowly to boil, then boil rapidly until mixture sets, about 20 minutes.
• Bottle in sterilised jars.
• Don't chop berries, add them whole to pan, when beginning to soften simply mash with potato masher.
• This cuts first cooking to about half the time, and helps make a smooth jam.

Steps:

• Bring 7up to a boil.
• Remove from heat; add jello; stir until dissolved.
• Stir in strawberries and lemon juice.
• Pour into containers.
• Cover and refrigerate; do not freeze.

Steps:

• In a saucepan, bring the berries and syrup to a boil. Reduce heat.
• Simmer over medium heat until the mixture thickens slightly, about 15 minutes.
• Let cool.