OLD FASHIONED STRAWBERRY JAM
I came across this recipe in an old Kerr canning book I got at a yard sale. It uses no pectin but it turns out great without it ! Another plus is that it uses less sugar. It takes a little time, but it's well worth it !
Provided by Millie Johnson
Categories Jams & Jellies
Time 40m
Number Of Ingredients 3
Steps:
- 1. Sterilize jars, funnel, rings and lids. Wash and hull strawberries.
- 2. In an 8 quart saucepan add your strawberries and mash with a potato masher. You want it chunky. Now add sugar and bring to a boil. Stir constantly till it reaches jelly stage (220*F). It will take 20 to 25 minutes to reach this stage.
- 3. Add lemon juice a few minutes before cooking is complete. (I added it at the beginning and it still turned out great.)
- 4. Immediately fill hot, sterilized half-pint jars with jam, leaving 1/4 inch headspace. Wipe top of jars and threads clean. Place on hot lids and apply screw bands finger tight. Process in boiling water canner for 5 minutes. Remove and place on towel, make sure bands are still finger tight, then cover with dishcloth to protect from drafts.
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
SURE.JELL STRAWBERRY JAM
Fresh strawberries, sugar and fruit pectin are cooked briefly then processed in a canner for scrumptious homemade jam.
Provided by My Food and Family
Categories Home
Time 45m
Yield about 8 (1-cup) jars or 128 servings, 1 Tbsp. each
Number Of Ingredients 4
Steps:
- Bring boiling-water canner, half full with water, to simmer. Wash jars and screw bands in hot soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain well before filling.
- Stem and crush strawberries thoroughly, one layer at a time. Measure exactly 5 cups prepared fruit into 6- or 8-qt. saucepot.
- Stir pectin into fruit in saucepot. Add butter to reduce foaming. Bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly. Stir in sugar. Return to full rolling boil and boil exactly 1 min., stirring constantly. Remove from heat. Skim off any foam with metal spoon.
- Ladle immediately into prepared jars, filling to within 1/4 inch of tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. (Water must cover jars by 1 to 2 inches. Add boiling water, if needed.) Cover; bring water to gentle boil. Process 10 min. Remove jars and place upright on a towel to cool completely. After jars cool, check seals by pressing middle of lids with finger. (If lids spring back, lids are not sealed and refrigeration is necessary.)
Nutrition Facts : Calories 45, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 0 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
GRANDMOTHER'S STRAWBERRY JAM
Old fashioned strawberry goodness! This delicious jam with its rich, fruity Strawberry flavor is lovely served on warm buttered recipe #428672 with Devon or Cornish cream (see my recipe #453683) for a traditional English Strawberry Cream Tea. An updated old family recipe. Enjoy!
Provided by BecR2400
Categories Strawberry
Time P1D
Yield 8 8-ounce jars
Number Of Ingredients 3
Steps:
- Wash, dry and hull the berries. If berries are large, halve them; lightly crush about 1/3 of the berries. Place the berries into a large non aluminum pot and gently fold in the sugar and the lemon juice. Cover and set aside to macerate in a cool place for several hours, or overnight.
- Bring the mixture to a boil over medium-high heat; then reduce heat to low and simmer for 9 to 15 minutes, stirring often with a stainless steel spoon, until jam just begins to thicken.
- Remove from the heat and let jam come to room temperature, about 1 hour, then cover and cool in the refrigerator for 2 to 3 hours.
- Simmer again for 9 to 15 minutes, stirring often, until jam is thickened.
- Working quickly, pour into 8 8-ounce prepared and sterilized canning jars. Fill the jars to within 1/2 inch of the top. Wipe the rim with a clean damp cloth and seal them with 1/4 inch of melted paraffin. Cool the jars overnight. Wipe and seal again if necessary. Store in a cool, dark place.
Nutrition Facts : Calories 347.6, Fat 0.5, Sodium 2.5, Carbohydrate 88.8, Fiber 3.6, Sugar 83.6, Protein 1.2
OLD-FASHIONED STRAWBERRY PRESERVES
Categories Condiment/Spread Fruit Quick & Easy Low Sodium Strawberry Spring Bon Appétit
Yield Makes about 3 cups
Number Of Ingredients 2
Steps:
- Place hulled strawberries in heavy large saucepan and mash coarsely. Cook strawberries over medium heat until beginning to thicken, stirring frequently, about 6 minutes. Reduce heat to low. Add 2 cups sugar and stir until dissolved. Increase heat to medium and boil gently until mixture thickens and mounds on spoon, stirring frequently, about 20 minutes. Remove saucepan from heat. Cool. (Preserves can be prepared 1 week ahead. Refrigerate in airtight container.)
OLD-FASHIONED STRAWBERRY JAM CAKE
This was my husband's great-grandmother's old-fashioned strawberry cake recipe. We enjoy eating it at Christmas. Make sure the humidity is low when making the filling. This makes a lot of filling. If I have extra filling, I drop it on waxed paper and we eat it like divinity.
Provided by UCMOM
Categories Desserts Cakes Strawberry Cake Recipes
Time 1h35m
Yield 16
Number Of Ingredients 15
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease and flour three 9-inch cake pans.
- Mix sugar, pecans, strawberry jam, butter, eggs, cinnamon, and nutmeg together in a bowl. Mix baking soda into buttermilk; add to the batter. Add flour a little at a time, mixing well, until combined.
- Pour batter evenly into the prepared cake pans.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 30 to 40 minutes. Cool on a wire rack for 5 minutes. Run a table knife around the edges to loosen. Invert carefully onto a serving plate or cooling rack. Let cool, about 30 minutes.
- While cakes cool, beat sugar and butter for filling together in a bowl with an electric mixer until creamy. Add heavy cream, raisins, and pecans. Transfer to a pot and bring to a boil. Do not stir once syrup begins to boil. Heat to 240 degrees F (115 degrees C) or until a small amount of syrup dropped into cold water forms a soft ball that flattens when removed from water and placed on a flat surface.
- Spread between and over the top of the cooled cake layers, letting excess drip down the sides.
Nutrition Facts : Calories 998.9 calories, Carbohydrate 131.7 g, Cholesterol 150.3 mg, Fat 52.1 g, Fiber 4.2 g, Protein 9.3 g, SaturatedFat 22 g, Sodium 210.8 mg, Sugar 99.2 g
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- Stir together strawberries and sugar in a large saucepan. Cook over medium, stirring occasionally, until sugar dissolves. Stir in lemon juice. Increase heat to medium-high; let mixture come to a boil, stirring often. Continue boiling over medium-high, stirring often, 1 minute.
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