Best No Cook Strawberry Jam Recipes
NO-COOK STRAWBERRY JAM
This sweet strawberry jam is soft set and incredibly easy to make
Provided by Good Food team
Categories Afternoon tea, Condiment
Time 15m
Yield Makes about 1.3kg/3lb (about 6 x 250ml/9fl oz pots)
Number Of Ingredients 4
Steps:
- Heat oven to 140C/fan 120C/gas 1. Tip the sugar into a shallow dish and warm in the oven for about 10 mins.
- Meanwhile, hull the strawberries and crush in a large bowl with a potato masher or fork. Stir in the warm sugar and leave for about 4 hrs, at room temperature, stirring occasionally, until the sugar has dissolved,
- Mix in the pectin, stirring well, then add 3 tbsp lemon juice. Ladle the fruit crush into 5-6 small clean freezerproof containers, or jars. Cover loosely with cling film and leave at room temperature for about 3 hrs then check to see if the mixture is setting. If it still appears quite runny, tip the pots back into the bowl and mix in another tbsp of lemon juice, then repeat the process with the pots. Leave for at least 24 hrs at room temperature, by which time the mixture should have reached a soft set. Cover tightly with lids and freeze until required. Freezes for up to 8 months - keep in the fridge after defrosting. The jam may go cloudy after freezing - but when thawed, just stir and it will go clear again.
Nutrition Facts : Calories 57 calories, Carbohydrate 15 grams carbohydrates, Sugar 14 grams sugar
NO-COOK STRAWBERRY JAM
Recipe is from Karo Sweet and simple recipe Cookbook 1992. Notes on No Cook Jams: Since no cook jams require no heat processing, they are more brightly colored, fruitier and fresher tasting than cooked fruit jams. Use firm, fully ripe, unblemished fruit. Chop quickly in small quantities using a blender, food processor or grinder. (to prevent some fruits like peaches, pears, and apricots from darkening, add lemon juice.) Corn syrup enhances fresh fruit flavor and blend easily. Freezer jams can be made with any fruit except fresh pineapple. Blueberries are best used as a secondary fruit in a combination.
Provided by Steve P.
Categories Dessert
Time 55m
Yield 4 pints
Number Of Ingredients 5
Steps:
- In a blender or food processor finely chop strawberries.
- Measure 3¼ cups.
- I a 4-quart bowl combine measured fruit and lemon juice.
- Slowly add pectin stirring vigorously.
- Set aside 30 minutes, stirring occasionally.
- Add corn syrup; stir until well combined.
- Gradually stir in sugar until dissolved.
- Ladle into ½ pint freezer jars or containers, leaving ½ inch head space; cover tightly.
- Refrigerate jams to be used in 2 to 3 weeks; freeze up to 1 year.
- •Peach or Nectarine Jam: Omit strawberries.
- Peel and pit about 2½ pounds ripe peaces or nectarines.
- Finely chop in blender or food processor.
- Measure 3¼ cups; continue as above.
- •Apricot Jam: Omit strawberries.
- Peel and pit about 3 pounds ripe apricots.
- Finely chop in blender or food processor.
- Measure 3¼ cups; continue as above.
- •Apricot raspberry jam: Omit strwaberries.
- Peel and pit 1½ pounds ripe apricots.
- Finely chop in blender or food processor.
- Measure 2 cups.
- Fully crush about 1 to 2 pints ripe raspberries.
- Measure 1½ cups.
- Combine with measured apricots; continue as above.
- •Sweet Cherry Jam: Omit strawberries.
- Pit about 2½ pounds ripe sweet cherries.
- Finely chop in blender or food processor.
- Measure 3¼ cups; continue as above.
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