Best Easy Strawberry Jam Recipes

QUICK AND EASY STRAWBERRY JAM

Steps:

• Crush strawberries and measure 4-1/2 cups berries into a large saucepan. Stir in pectin and bring to a rolling boil over high heat, stirring frequently. Add sugar and return to a rolling boil. Boil for 1 minute, stirring constantly. , Remove from heat and skim off foam. Carefully ladle hot mixture into hot half-pint jars, leaving 1/4-in. headspace. Remove air bubbles; wipe rims and adjust lids. Process for 10 minutes in a boiling-water canner.

SUPER EASY MICROWAVE STRAWBERRY JAM

Steps:

• Place strawberries in a large microwave-safe bowl; add sugar and stir until evenly coated.
• Heat strawberries in microwave for 2 minutes; gently stir and continue cooking in microwave, stirring every 2 minutes, until thick and glossy, 6 to 10 minutes. Refrigerate jam until chilled, at least 30 minutes.

EASY STRAWBERRY JAM

Steps:

• Heat strawberries and sugar in a medium saucepan over medium heat. Cook, stirring, until bubbling and thickened, 10 to 15 minutes. Transfer to a glass jar and let cool completely.

EASY STRAWBERRY JAM

Steps:

• Place the strawberries in a colander and rinse them under cold running water. Drain and hull the strawberries. Cut the larger berries in half or quarters and leave the small berries whole. Place the strawberries in a deep, heavy-bottomed pot such as heavy Dutch oven and toss them with the sugar and orange-flavored liqueur.
• Bring the berry mixture to a boil over medium heat, stirring often. Add the apple and blueberries and continue to keep the mixture at a rolling boil, stirring occasionally, until the jam reaches 220 degrees on a candy thermometer. This should take 25 to 35 minutes. Skim and discard any foam that rises to the top. Allow the mixture to cool to room temperature and then store covered in the refrigerator. It will keep refrigerated for at least 2 weeks. To keep the jam longer, pack and seal in canning jars according to the manufacturer's instructions.

KITTENCAL'S EASY RHUBARB-STRAWBERRY REFRIGERATOR JAM

Steps:

• In a large saucepan stir together the fresh rhubarb with the sugar; cover with a lid and let stand 24 hours.
• After the 24 hours bring the rhurbarb and sugar to a boil over medium heat.
• Reduce heat to low and boil stirring constantly for 12 minutes.
• Remove from heat and gently stir in the gelatin powder until completely combined.
• Transfer to sterilized glass jars and refrigerate.

KITTENCAL'S EASY REFRIGERATOR STRAWBERRY JAM

Steps:

• In a bowl mash the strawberries using a potato masher or fork.
• In a large skillet stir together the mashed berries, sugar, pectin and lemon juice (starting with 2/3 cup sugar and adding in more desired I found that 2/3 cup plenty for me!) boil until slightly thickened about 5 minutes, add in a couple drops of red food colouring if needed.
• Transfer the mixture to a bowl to cool.
• Store tightly covered in a glass jar in the refrigerator until ready to serve.

REALLY EASY AND GOOD SUGAR-FREE STRAWBERRY JAM/SPREAD

Steps:

• In a saucepan, crush strawberries.
• Add in water and gelatin powder; mix well.
• Bring to a boil over medium heat, stirring constantly.
• Reduce heat to low; simmer for 5 minutes Pour into jars; allow to cool before putting on the lids.
• Store in the refrigerator for 1 week, or in freezer for 1 month.

REALLY EASY STRAWBERRY JAM

Steps:

• Combine strawberries and sugar in a medium heavy based pan. allow to stand for 10 minutes
• Add lemon juice.
• Stir gently over low to medium heat until all the sugar dissolves.
• Bring slowly to the boil, reduce heat and simmer on low to medium heat for 35 minutes or until jam gels when tested.
• Remove jam from heat and allow bubbles to subside.
• Set aside for 2 minutes then ladle hot mixture into sterilized jars. seal immediately.
• Store in cool, dark place. Refrigerate after opening.

EASY STRAWBERRY JAM-FILLED COOKIES

Steps:

• 1. Preheat the oven to 350°F. In a large bowl, cream the cream cheese, butter and granulated sugar with an electric mixer on medium speed until well blended. Separate 1 of the eggs; set aside the egg white for later use. Add the yolk, the second whole egg and vanilla extract to the cream cheese mixture; mix well. In a separate bowl, combine the flour and baking powder. Gradually add the flour to the cream cheese mixture, beating until well blended after each addition. Divide the dough into four equal pieces. Wrap each in plastic wrap and chill for 1 hour.
• 2. Roll each piece into a 12 x 1-inch log; place 2 inches apart on a large ungreased (or parchment lined) baking sheet. Use the handle of a wooden spoon or your fingers to make a depression down the length of each log, about 1/2 inch wide and 1/2 inch deep. Beat the reserved egg white with a fork; brush over the dough. Microwave the preserves or jam for a few seconds to slightly liquefy. Fill the depressions with the preserves, using about 3 tablespoons in each log. Sprinkle with the walnuts.
• 3. Bake for 25 minutes or until the edges are lightly browned. Transfer to wire racks; cool slightly. Sprinkle with confectioners' sugar. Cut each log into 12 diagonal slices.

EASY STRAWBERRY JAM

Steps:

• 1. Clean and wash berries ; Cut berries in half if needed to smash the berries ( I leave some good chunks in mine ).
• 2. Mix with sugar ; cook rapidly until thick (about 20 minutes). Add lemon juice a few minutes just before done cooking.
• 3. Pour into sterilized canning jars to with in 1/4" of the top of the jar and with a wet dish towel clean the rim , add the cap and ring and tighten to the jar.
• 4. Process in a boiling hot water bath for atleast 10 minutes.

EASY STRAWBERRY RHUBARB JAM

Steps:

• Put Rhubarb into a bowl, pour sugar over Rhubarb. Cover and let stand on the counter overnite, or all day. depending on when you want to make it. (for at least 8 hours anyway)
• After sitting on the counter overnight, Pour mixture into a med saucepan and cook until soft. (about 15 to 20 minutes) stiring constantly. Remove from heat and add the dry package of jello. mix well
• Put into hot jelly jars and top with hot lids. Makes 4 cups (4 1/2 Pint jelly jars)

EASY STRAWBERRY JAM

Steps:

• Heat strawberries, lemon juice, pectin, and butter on high in a large skillet. Break up strawberries as they cook. Stir constantly. Boil 1 minute, then add sugar and boil 2 more minutes. Cool slightly, then refrigerate or freeze.

EASY STRAWBERRY JAM

Steps:

• Thaw berries, purée in blender.
• Pour into large bowl.
• Add sugar, mix thoroughly.
• Let stand for 20 minutes.
• Stir occasionally.
• In small saucepan combine pectin and water.
• Bring to a boil, and boil for 1 minute.
• Stir constantly.
• Remove from heat.
• Stir pectin into berries, stir for 3 minutes.
• Pour into covered containers.
• Let sit on counter for 12 hours, then put in fridge or freezer.

EASY STRAWBERRY JAM

Steps:

• Put your very clean half-pint jars and bands into a huge pot of boiling water.
• Put lids in hot but not boiling water.
• Start your water-bath canner and let it come to a rolling boil before you start the recipe.
• Crush the strawberries a layer at a time in a big pot (the recipe boils up) but don't pulverize them as they cook down easily. When the first layer is crushed add another layer and repeat until all of the berries are crushed.
• Add Fresh Fruit and Sure Jell and stir well. Add lemon juice and stir well.
• Bring to a boil over medium to medium high heat and add the sugar stirring constantly until it comes to a full boil. Boil for one minute, stirring all the while.
• Remove from the stove and set on a few thicknesses of bath towels.
• Drop in a teaspoon of butter to help cut the foam and skim if you need to.
• Ladle into hot jars and process in a fiercely boiling hot water bath for ten minutes. Turn off the heat and wait about 2 minutes and remove the jars to a rack set over a bath towel or on a double thickness of bath towels.
• Wait 24 hours, check seals, remove bands and wipe the jars and label them.