Really Easy Strawberry Jam Recipes

Steps:

• Crush strawberries and measure 4-1/2 cups berries into a large saucepan. Stir in pectin and bring to a rolling boil over high heat, stirring frequently. Add sugar and return to a rolling boil. Boil for 1 minute, stirring constantly. , Remove from heat and skim off foam. Carefully ladle hot mixture into hot half-pint jars, leaving 1/4-in. headspace. Remove air bubbles; wipe rims and adjust lids. Process for 10 minutes in a boiling-water canner.

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.

Steps:

• Combine strawberries and sugar in a medium heavy based pan. allow to stand for 10 minutes
• Add lemon juice.
• Stir gently over low to medium heat until all the sugar dissolves.
• Bring slowly to the boil, reduce heat and simmer on low to medium heat for 35 minutes or until jam gels when tested.
• Remove jam from heat and allow bubbles to subside.
• Set aside for 2 minutes then ladle hot mixture into sterilized jars. seal immediately.
• Store in cool, dark place. Refrigerate after opening.

Steps:

• In a food processor, process strawberries until coarsely chopped. Transfer to a large skillet and stir in sugar and lemon juice. Cook over medium-high, stirring frequently, until jam is thickened and bubbles completely cover surface, 9 to 10 minutes. Transfer jam to a jar and let cool to room temperature. (To store, seal jar and refrigerate, up to 10 days).

Steps:

• In a saucepan, crush strawberries.
• Add in water and gelatin powder; mix well.
• Bring to a boil over medium heat, stirring constantly.
• Reduce heat to low; simmer for 5 minutes Pour into jars; allow to cool before putting on the lids.
• Store in the refrigerator for 1 week, or in freezer for 1 month.

Steps:

• Put your very clean half-pint jars and bands into a huge pot of boiling water.
• Put lids in hot but not boiling water.
• Start your water-bath canner and let it come to a rolling boil before you start the recipe.
• Crush the strawberries a layer at a time in a big pot (the recipe boils up) but don't pulverize them as they cook down easily. When the first layer is crushed add another layer and repeat until all of the berries are crushed.
• Add Fresh Fruit and Sure Jell and stir well. Add lemon juice and stir well.
• Bring to a boil over medium to medium high heat and add the sugar stirring constantly until it comes to a full boil. Boil for one minute, stirring all the while.
• Remove from the stove and set on a few thicknesses of bath towels.
• Drop in a teaspoon of butter to help cut the foam and skim if you need to.
• Ladle into hot jars and process in a fiercely boiling hot water bath for ten minutes. Turn off the heat and wait about 2 minutes and remove the jars to a rack set over a bath towel or on a double thickness of bath towels.
• Wait 24 hours, check seals, remove bands and wipe the jars and label them.

Steps:

• Thaw berries, purée in blender.
• Pour into large bowl.
• Add sugar, mix thoroughly.
• Let stand for 20 minutes.
• Stir occasionally.
• In small saucepan combine pectin and water.
• Bring to a boil, and boil for 1 minute.
• Stir constantly.
• Remove from heat.
• Stir pectin into berries, stir for 3 minutes.
• Pour into covered containers.
• Let sit on counter for 12 hours, then put in fridge or freezer.