First Posted: 5/27/2014
Some of our grandmothers made strawberry jam using the long cooking method. First, they combined the crushed berries with sugar and then boiled it over high heat for about 40 minutes or longer until the mixture thickened. It was time consuming and, as you might remember, very hot in the kitchen those days. But the jam sure tasted great.
Through the years, the availability of commercial pectin has made it possible to cook jam quickly which also preserves the fresh flavor of the fruit. For many years, commercial pectin was either powdered or liquid which first came in a bottle and later in pouches.
In recent years, manufacturers have developed recipes to create no-cook or freezer jams. These recipes required adjustments in their formulation to gel the fruit as there is no cooking involved. Recipes need more pectin and lots more sugar in relation to the amount of fruit.
One more new product is instant pectin which is designed to make freezer jam. It uses about 1 part sugar to 3 parts fruit. This product, however, is only suitable for making freezer jams. If you purchase instant pectin, it’s important to follow the recipe which comes with the product.
It is almost time for our strawberries to be ready for picking. If you can’t wait to get started making strawberry jam, the store strawberries can work well, also. Here are some tips for making sure yours is a success!
Tips for successful jam
For best flavor and set, choose firm, ripe berries. Over-ripe berries will yield a soft set and berries that are still white inside will make a very firm set.
Crush berries one layer at a time – a potato masher works well. Avoid puréeing berries if using a food processor. Jam should have small pieces of fruit in it.
Measure ingredients exactly. Use an exact amount of fruit – don’t add extra fruit just because you have a few berries left.
Level sugar in dry measuring cups with a straight edge spatula or knife. Too much sugar results in excess firmness and too little sugar results in a soft set. Never use a sugar substitute unless you are using special pectin for less or no sugar needed recipes. The recipe below calls for liquid pectin and it is a freezer jam.
Strawberry Freezer Jam
1¾ cups crushed strawberries (about 1 quart whole berries)
4 cups sugar
2 tablespoons lemon juice
1 pouch (3 oz.) liquid pectin
Measure 1¾ cups crushed strawberries. Place in an extra-large bowl. Add sugar, mix well and let stand for 10 minutes.
Measure lemon juice into a small bowl. Add liquid pectin and stir well. Stir into fruit and continue stirring for 3 minutes. (Some sugar crystals will remain.)
Pour jam into freezer containers or canning jars, leaving ½ inch headspace. Cover container. Let stand at room temperature until set (up to 24 hours). Store in the freezer for up to one year or refrigerate and use within 3 weeks.
Makes about 4 half-pint jars.
Source: So Easy to Preserve
If you still need a way to enjoy fresh strawberries, boost your calcium in your day with this smoothie recipe. Enjoy!
Summer Breeze Smoothies
1 cup yogurt (non-fat, plain)
6 strawberries (medium)
1 cup pineapple (crushed, canned in juice)
1 banana (medium)
1 teaspoon vanilla extract
4 ice cubes
Source : SNAP-ed recipe finder
Place all ingredients in blender and puree until smooth. Serve in frosted glass. Makes 3.
