Best 7 Fresh Strawberry Jam Recipes

FRESH STRAWBERRY JAM

Steps:

• 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. (I 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 below.
• Sterilizing Tips:
• Jars should be made from glass and free of any chips or cracks. Preserving or canning jars are topped with a glass, plastic, or metal lid, which has a rubber seal. Two piece lids are best for canning, as they vacuum seal when processed.
• To sterilize jars, before filling with jams, pickles, or preserves, wash jars and lids with hot, soapy water. Rinse well and arrange jars and lids open sides up, without touching, on a tray. Leave in a preheated 175 degree F oven for 25 minutes. Or, boil the jars and lids in a large saucepan, covered with water, for 15 minutes.
• Use tongs when handling the hot sterilized jars, to move them from either boiling water or the oven. Be sure the tongs are sterilized too, by dipping the ends in boiling water for a few minutes.
• As a rule, hot preserves go into hot jars and cold preserves go into cold jars. All items used in the process of making jams, jellies, and preserves must be clean. This includes any towels used, and especially your hands.
• After the jars are sterilized, you can preserve the food. It is important to follow any canning and processing instructions included in the recipe and refer to USDA guidelines about the sterilization of canned products.

FRESH STRAWBERRY JAM

Steps:

• Place chopped apples, lemon, and water in a saucepan. Bring to a boil over high heat; reduce heat to medium. Cover and cook, stirring occasionally, until fruit is very soft and collapsed, about 30 minutes. Remove from heat. Strain through a fine sieve into a bowl to separate the liquid from the pulp and seeds. Press with the back of a wooden spoon or spatula to extract as much liquid as possible. Discard pulp and seeds. You should have about 1 1/2 cups pectin puree. A bit more or less will work fine.
• Place hulled strawberries in the bowl of a food processor. Pulse until berries are pureed, about 1 minute. Transfer to a saucepan. Add strained pectin puree to strawberries. Stir in 1 cup sugar. Bring mixture to a simmer over medium-high heat. Reduce heat to medium; simmer for about 15 minutes. Skim off foam. Adjust heat, if necessary, to ensure mixture is always simmering without boiling over. Stir in remaining 1 1/4 cup sugar.
• Cook, stirring often, until mixture reaches 220 degrees F (105 degrees C), 50 to 60 minutes. Remove from heat. Whisk in lemon juice.
• Ladle into sterilized canning jars while still hot. Allow to cool to room temperature uncovered. Cover and refrigerate 1 or 2 days before serving to allow sugar and pectin to thicken up the jam.

STUFFED FRENCH TOAST WITH FRESH STRAWBERRY JAM AND BLUEBERRIES

Steps:

• Using a paring knife, cut through the bottom crust of each slice of bread horizontally, to create a pocket that your fruit filling can be stuffed into.
• In a small mixing bowl, combine the softened cream cheese, Strawberry Jam and lemon zest. Fold in the blueberries. Place the mixture into a re-sealable bag. When you are ready to stuff the bread you will snip off a corner of the bag and pipe the filling in.
• In a baking dish, whisk together the milk, 1 tablespoon melted butter, brown sugar, vanilla, cinnamon and eggs.
• In a large, heavy-bottomed skillet melt the 2 tablespoons butter over medium heat.
• Using the re-sealable bag as a pastry bag, stuff each slice of bread with about 2 tablespoons of the cream cheese mixture. Once the slices are stuffed, place each slice into the milk and egg mixture for about 10 seconds per side. Once the slices are coated with the custard base, place them into the skillet to brown. Work in batches. Cook each slice of stuffed French toast until golden brown, 4 to 5 minutes per side. If cooking a large batch, transfer the cooked French toast to a baking sheet and keep warm in a 200 degree F oven while you cook the rest of the slices. Repeat the process with the remaining French toast. Serve warm, topped with extra berries, powdered sugar and maple syrup.
• In a saucepan over medium-high heat, bring the strawberries, sugar and lemon juice to a boil. Reduce the heat to a simmer and stir often until the fruit thickens and becomes syrupy, 5 to 10 minutes.
• Fill a large bowl with ice and a little water. Have a smaller mixing bowl that can sit within the larger bowl of ice. Once the fruit has cooked, add it to the smaller bowl and set it in the ice bath to cool. As the fruit cools it should become gel-like. Once the jam has cooled it can be stored.

FRESH STRAWBERRY CHIA JAM

Steps:

• Place strawberries, agave, 1/4 cup chia seeds, and lime juice in a large bowl. Blend with an immersion blender until strawberries are chunky. Add remaining 2 tablespoons chia seeds and mix well with a wooden spoon.
• Pour the mixture into two 1/2-pint canning jars. Allow to set in the refrigerator or freezer for at least 8 hours before consuming.

STRAWBERRY JAM CAKE WITH FRESH BERRY FROSTING

Steps:

• Preheat oven to 350°; spray three 9-inch round cake pans with nonstick baking spray with flour.
• In a large bowl, beat butter, 1 1/2 cups sugar, and vanilla at medium speed with a mixer until fluffy.
• Add egg yolks, one at a time, beating well after each addition.
• In a large bowl, combine flour and baking powder; sift.
• Gradually add to butter mixture alternately with milk, beginning and ending with flour mixture, beating just until combined after each addition.
• In a medium bowl, beat egg whites until soft peaks form.
• Gradually add remaining 1/2 cup sugar, beating until stiff peaks form.
• Gently fold into batter.
• Spoon batter into prepared pans, and bake for 18-20 minutes or until a pick inserted into the center comes out clean.
• Cool in pans for 10 minutes.
• Remove from pans, and cool completely on wire racks.
• While cake is cooling, make frosting-in a large bowl, beat butter, cream cheese, and strawberry extract at medium speed with a mixer until creamy.
• Add strawberries, beating until combined.
• Gradually beat in powdered sugar until combined.
• Spread strawberry jam between layers; spread frosting on top and sides of cake.
• Garnish with strawberries, if desired.
• Store cake, covered, in refrigerator up to 3 days.

SMALL BATCH FRESH STRAWBERRY JAM

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.

FRESH STRAWBERRY MICROWAVE JAM

Steps:

• Mash strawberries in a 3 quart glass dish; stir in pectin. Microwave on high 4-6 minutes, or until mixture boils.
• Stir in sugar and lemon juice. Microwave on high 7-9 minutes, stirring every 2 minutes, or until mixture comes to a full boil for 1 minute.
• Ladle into jars. Adjust caps. Store in refrigerator or freezer.