Strawberry Jam
An interesting idea I came across is to add kiwi to your strawberry jam. The recipe called for 1 2/3 pounds strawberries to 2/3 pound kiwi. It added the zest of a lemon and used 2 1/4 pounds of sugar.
Fresh Strawberry Jam
Copyright, 204, Ina Garten, All Rights Reserved
2 cups sugar
1 large lemon, zested and juiced
1 1/2 pints fresh strawberries, hulled and halved
Combine the sugar, lemon zest, and lemon juice in a small saucepan and cook over very low heat for 10 minutes, until the sugar is dissolved. Add the strawberries and continue to cook over very low heat for 20 minutes, until the strawberries release some of their juices and the mixture boils slowly. Cook until a small amount of the juice gels on a very cold plate. (Keep one in the freezer.) Pour carefully into 2 pint canning jars and either seal or keep refrigerated. Use immediately, or follow proper canning guidelines.
Makes 2 pints
Three-day Strawberry Jam, à la Christine Ferber
from https://fannyzanotti.com/, from Northern Sweden
Adapted from Christine Ferber's Mes confitures: jams and jellies.
There’s a quiet kind of magic in slow preserves - the way sugar and time work together to turn fruit into something more than itself. This one starts with strawberries, small and fragrant, macerated overnight until they glisten. The process takes three days, like most Christine Ferber's jams and preserves - an institution in itself.
A note on using frozen strawberries: I always - always - freeze strawberries in the summer. I wash and hull them first, then freeze them on a tray before packing them into freezer bags. They work exceptionally well in smoothies, compotes, and of course, jams.
1 kg hulled and quartered strawberries [2.2 pounds]
850 g caster sugar [superfine granulated sugar in the United States, do not substitute powdered sugar]
Juice of one small lemon
Day 1
Place the strawberries into a large non-reactive bowl. Add the caster sugar and lemon juice, stir, and cover with clingfilm. Leave to macerate overnight in the fridge.
Day 2
By morning, the strawberries will have given up their juices. Tip everything into a pot and bring it to a gentle simmer. Pour it all back into the bowl, cover, and return to the fridge for another night.
Day 3
Strain the strawberries, letting the syrup run through a fine sieve. Bring the syrup to a boil, skimming off any foam, and let it cook until it reaches 105°C. [221°F, recipes often mention 220°F.]*
Add the strawberries back in and bring everything to a rolling boil.
Skim again, stir gently, and let it cook for 5 more minutes. The syrup should be thick enough to coat a spoon, and the strawberries should shine - translucent and almost candied.
Spoon into warm jars, seal, and let cool. Then, find a reason to open one - some good bread, a spoonful over yogurt, or just because.
[Yield was not listed.]
Strawberry Jam
from http://britishfood.about.com/
Strawberry jam is the perfect way to use a glut of strawberries and is so easy to make with this Strawberry Jam recipe. Strawberry jam is the perfect accompaniment to an Afternoon Tea on freshly made scones, as a filling for a sponge cake, or simply slathered on to a thick slice of bread and butter. Summer sunshine all year round.
4 ½ lbs / 2 kilos fresh strawberries
4 ½ lbs/ 2 kilos sugar
2½ cups/ 600ml cold water
3 tbsp redcurrant jelly (currants are high in pectin)
Place the strawberries in a large colander and wash under cold running water and then remove the hull (the green stalk).
Place the sugar and water in a preserving pan or stock pan, bring slowly to a gentle boil.
Add the strawberries to the gently boiling syrup. Cook for two minutes. Remove the strawberries with a large slotted spoon and place into warmed jam jars.
Add the redcurrant to the syrup and cook for a further five minutes. Pour the hot syrup, carefully, over the strawberries. Seal the jars, label and leave to cool.
