Small Batch Fresh Strawberry Jam Recipes
EASY SMALL-BATCH BLUEBERRY JAM
Simple and easy, the delicious flavor of the blueberries takes center stage.
Provided by Deb C
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Jams and Jellies Recipes
Time 35m
Yield 16
Number Of Ingredients 4
Steps:
- Mix blueberries, sugar, lemon juice, and cinnamon in a saucepan; cook, stirring constantly, over medium heat until thickened, about 30 minutes.
Nutrition Facts : Calories 69.4 calories, Carbohydrate 17.9 g, Fat 0.1 g, Fiber 0.9 g, Protein 0.3 g, Sodium 0.4 mg, Sugar 16.1 g
SMALL BATCH FRESH STRAWBERRY JAM
This is a quickly prepared jam that calls for smaller amounts of fruit and sugar. Cooking it in a wide pan speeds up the gelling process so no pectin is needed. The jam has a soft set, a bright color and a full fruit flavor. Perfect for spooning over toast but it may not be stiff enough for a peanut butter sandwich. This came from a newspaper article. This uses only 3 cups of sliced strawberries which is about 1 1/2 pints or 4 cups of whole berries.
Provided by mary winecoff
Categories Low Protein
Time 15m
Yield 1 1/2 cups
Number Of Ingredients 3
Steps:
- In a 10 or 12 inch wide skillet bring fruit, sugar and lemon juice to boil over medium high heat, stirring occasionally. Reduce heat to medium and cook, stirring constantly and skimming foam as necessary. Cook about 8 to 10 minutes, until mixture begin to look syrupy and thicken slightly.
- Cool jam to room temperature before serving. Refrigerate.
Nutrition Facts : Calories 612.5, Fat 0.9, SaturatedFat 0.1, Sodium 4.4, Carbohydrate 156.8, Fiber 5.8, Sugar 147.7, Protein 2
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- In a medium saucepan, add the strawberries, sugar and lemon juice. Stir well to dissolve the sugar. Let the mixture sit at room temperature for 20-30 minutes. You will notice the strawberries start to feel mushy and the juice coming out.
- Cook the strawberry mixture over medium low heat. Stir continuously and slowly bring the mixture to a boil. The mixture will get foamy. Continue to boil for about 15 minutes, or until the jam starts to thicken and its internal temperature reaches 220 F. A digital thermometer is very helpful to get the quick measurement. You will also notice the foam disappear at this point.
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