Smucker's Strawberry Jam, 48Ounce
Blackberry is one of the most popular fruits, and it's easy to see why. This fruit's deep, purple color is packed with fantastic flavor and vitamins. This jam is made extra special with the addition of cinnamon and allspice. It's full-bodied, tart, and sweet with an earthy undertone. 3. Apricot Jam.
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The Jam: Tangerine Marmalade from Stonewall Kitchen. This tart is perfect for brunch or afternoon tea time. Tangerine is a unique flavor that sets this marmalade tart apart from the rest. The sophisticated pairing of citrus with fresh rosemary makes this tart special, but I can imagine it with a fig preserve or a lemon curd as well.
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Pour the hot jam into the sterile jars, place on the sealing ring and screw on the cap. Let the jam jars sit - completely undisturbed! - for at least twelve hours. After the first 30-60 minutes, you'll hear little pops coming from your kitchen.
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Crofter's Organic Premium Spread Strawberry. $6.69. Buy It. Store-bought strawberry jams can be cloying, but this one has a lovely sweet-tart balance. It's nicely textured, tooâthick enough to.
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Puffles. Stuffed puff-pastry waffles don't require messing with a big bowl of batter. Just roll out the pastry, fill with almond butter and jam, fold over, crimp the edge, and cook in your waffle.
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Pull your plate out of the freezer and spoon a bit of jam onto it. Let set until chilled, then prod or swipe the jam with your finger. If it wrinkles and holds together, your jam is done. If not.
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So instead of leaving the market with a flat of peaches to spend an entire afternoon in a hot kitchen, pick up 3 or 4 really juicy ones and spend less than an hour cooking them down with some sugar and maybe a splash of lemon juice. Ladle into a clean jar, cover and keep in the refrigerator.
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Put strawberries in a large pot. Crush strawberries with a potato masher to bring on some juice. Stir in sugar. Heat slowly, stirring constantly. When sugar is dissolved, bring to a boil. Boil rapidly, stirring constantly. If it foams up a lot, add Πtsp. butter. When jam has reached gelling point, skim off foam.
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Clean berries, trimming if necessary. Cut into 1-inch chunks. Combine berries, sugar, and salt in a large heavy-bottomed pot. Place the pot over low heat, dissolving the sugar. Increase to a high heat, bring to a full rolling boil while stirring and mashing fruit with a potato masher or fork.
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Combine the fruit with sugar and mash. Combine the fruit with the sugar and lemon juice in a medium, heavy-bottomed saucepan. Gently mash with a wooden spoon until the fruit is juicy and most of the sugar is dissolved. Cook until jammy. Cook over a medium heat, continuing to mashing down on the fruit with a wooden spoon.
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Raspberry jam is just about as classic as it getsâthis traditional jam can be spread on toast, pastries or a croissant. Tart raspberries are the perfect way to balance out sweet sugar, and a bit.
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Sprinkle the pectin mixture over the jam and stir to combine. Cook for exactly 1 more minute, then remove from the heat. Divide the jam between 2 sterilized 8-ounce glass jars, leaving Œ-inch of headspace at the top of each jar. Wipe the rims clean with a damp cloth, then secure the lids and bands.
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Place the closed jars in your canner rack, lower the rack and make sure the jars are covered with about 2 inches of water. Cover and let process in this water bath for 15 minutes or as needed for your local Altitude. Lift rack and secure handles on lip of canner. Let sit for 5 minutes.
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Ground Cherry Jam; Low Sugar Strawberry Jam; Those 14 jars of jam need to be used up soon, but there's more jam in the pantry. All told, I'll put away nearly 100 jars of jam in the summer months. I have my favorite tried and true recipes, but I'm always looking for new ways to incorporate homemade jam in my cooking year-round.
In Which I Scratch a Canning Itch (Recipe Honey Strawberry Jam)
Using the gelling power of tiny chia seeds, you can transform a few cups of ripe fruit into a low-sugar, spreadable, spoonable jam in about 20 minutes. Go to Recipe. 5 / 17. Quick Mission Fig Jam. This deeply flavored jam calls for dried figs rather than fresh, which means you can make it all year long. Go to Recipe.
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1. Ladle the jam or jelly into the prepared jars. Use a canning funnel to guide the jam into the jar. Make sure to leave 1/8 inch of empty space, or "head space", at the top of each jar. Wipe the rims and threads of the jars with a clean, damp cloth to remove any residue or drips.
