Best 3 Old Fashioned Strawberry Jam Recipes
Indulge in a delightful culinary journey with our collection of old-fashioned strawberry jam recipes. These time-honored recipes capture the essence of summer's bounty, transforming fresh, juicy strawberries into a vibrant and flavorful spread. From classic stovetop methods to modern variations using pectin and freezer jam techniques, our recipes cater to every skill level and preference.
Embark on a nostalgic trip with our traditional strawberry jam recipe, a testament to simplicity and authenticity. This recipe relies on natural pectin found in strawberries, resulting in a rustic jam with a vibrant red hue and a delightful balance of sweetness and tartness.
For those seeking a quicker and more convenient option, our pectin-based strawberry jam recipe offers a modern twist. Pectin, a natural gelling agent, helps achieve a thick, spreadable consistency without compromising the jam's luscious flavor.
Discover the magic of freezer jam, a method that preserves the vibrant color and taste of strawberries without the need for extensive cooking. This innovative technique utilizes the freezing and thawing process to create a delectable jam that retains its natural strawberry essence.
Our collection also includes a low-sugar strawberry jam recipe, catering to those with dietary restrictions or a preference for a healthier alternative. This recipe strikes a harmonious balance between sweetness and tartness, making it a guilt-free treat.
Whichever recipe you choose, our old-fashioned strawberry jam promises a taste of summer's enchantment, adding a touch of sweetness and nostalgia to your breakfast toast, pastries, or culinary creations.
OLD FASHIONED STRAWBERRY PRESERVES/JAM
A simple easy preserve recipe that may be successfuly frozen, I freeze large quantities in plastic containers when berry season come around, it makes a lovely spread for toast, scones or waffles --- this also works well using fresh blueberries or raspberries :) --- 2 cups of sugar will give you a very sweet taste if you prefer a preserve that is not too sweet then use 1-1/2 cups sugar or even a little less.
Provided by Kittencalrecipezazz
Categories Strawberry
Time 35m
Yield 3 cups
Number Of Ingredients 3
Steps:
- In a bowl coarsley mash the strawberries using a potato masher or fork, then place into saucepan.
- Cook the strawberries over medium heat stirring until beginning to thicken (about 6 minutes).
- Reduce the heat to low, add in sugar and lemon juice.
- Increase the heat to medium and simmer gently until the mixture thickenes and mounds on the spoon (about 20 minutes) stirring frequently.
- Remove saucepan from heat cool just slightly, then place in refrigerator for rapid jelling.
- The preserves will thicken more while chilling and will keep for 1 week in refrigerator if tightly sealed (or after cooled completely the preserves may be frozen in plastic containers if desired).
OLD-FASHIONED STRAWBERRY JAM CAKE
This was my husband's great-grandmother's old-fashioned strawberry cake recipe. We enjoy eating it at Christmas. Make sure the humidity is low when making the filling. This makes a lot of filling. If I have extra filling, I drop it on waxed paper and we eat it like divinity.
Provided by UCMOM
Categories Desserts Cakes Strawberry Cake Recipes
Time 1h35m
Yield 16
Number Of Ingredients 15
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease and flour three 9-inch cake pans.
- Mix sugar, pecans, strawberry jam, butter, eggs, cinnamon, and nutmeg together in a bowl. Mix baking soda into buttermilk; add to the batter. Add flour a little at a time, mixing well, until combined.
- Pour batter evenly into the prepared cake pans.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 30 to 40 minutes. Cool on a wire rack for 5 minutes. Run a table knife around the edges to loosen. Invert carefully onto a serving plate or cooling rack. Let cool, about 30 minutes.
- While cakes cool, beat sugar and butter for filling together in a bowl with an electric mixer until creamy. Add heavy cream, raisins, and pecans. Transfer to a pot and bring to a boil. Do not stir once syrup begins to boil. Heat to 240 degrees F (115 degrees C) or until a small amount of syrup dropped into cold water forms a soft ball that flattens when removed from water and placed on a flat surface.
- Spread between and over the top of the cooled cake layers, letting excess drip down the sides.
Nutrition Facts : Calories 998.9 calories, Carbohydrate 131.7 g, Cholesterol 150.3 mg, Fat 52.1 g, Fiber 4.2 g, Protein 9.3 g, SaturatedFat 22 g, Sodium 210.8 mg, Sugar 99.2 g
OLD FASHIONED STRAWBERRY JAM
I came across this recipe in an old Kerr canning book I got at a yard sale. It uses no pectin but it turns out great without it ! Another plus is that it uses less sugar. It takes a little time, but it's well worth it !
Provided by Millie Johnson
Categories Jams & Jellies
Time 40m
Number Of Ingredients 3
Steps:
- 1. Sterilize jars, funnel, rings and lids. Wash and hull strawberries.
- 2. In an 8 quart saucepan add your strawberries and mash with a potato masher. You want it chunky. Now add sugar and bring to a boil. Stir constantly till it reaches jelly stage (220*F). It will take 20 to 25 minutes to reach this stage.
- 3. Add lemon juice a few minutes before cooking is complete. (I added it at the beginning and it still turned out great.)
- 4. Immediately fill hot, sterilized half-pint jars with jam, leaving 1/4 inch headspace. Wipe top of jars and threads clean. Place on hot lids and apply screw bands finger tight. Process in boiling water canner for 5 minutes. Remove and place on towel, make sure bands are still finger tight, then cover with dishcloth to protect from drafts.
Tips:
- Use ripe, fresh strawberries. This will give your jam the best flavor and color.
- Wash your strawberries thoroughly. Remove any stems or leaves.
- Hull your strawberries. This can be done with a sharp knife or a strawberry huller.
- Use a large pot for making jam. This will give the jam plenty of room to boil without splattering.
- Stir the jam frequently while it is boiling. This will help to prevent scorching.
- Use a candy thermometer to measure the temperature of the jam. This will help you to know when the jam is done.
- Let the jam cool slightly before jarring it. This will help to prevent the jars from cracking.
- Store the jam in a cool, dark place. This will help to maintain its flavor and quality.
Conclusion:
Making old-fashioned strawberry jam is a great way to preserve the taste of summer. With a little time and effort, you can create a delicious and versatile jam that can be enjoyed all year long. Whether you use it on toast, scones, or ice cream, strawberry jam is a surefire way to add a touch of sweetness to your day.
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