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Strawberry Jam Recipes

Jams

 
Strawberry Jam 1
Ingredients:
6 cups cored berries, crush
3 cups sugar
3 tablespoons lemon juice
Cooking Instructions:
Cook all ingredients at a very mild boil (less than medium heat) for 40 minutes. Skim the foam from the top of the fruit while cooking. See instructions for preparing and filling jars. After filling jars, return to a boiling water bath for 5 minutes. Take out and allow to cool. Jars should seal within the hour.
Strawberry Jam 2
Ingredients:

5 lbs of hulled strawberries
5 lbs of sugar
2 small lemons
Cooking Instructions:
Place all the ingredients in a preserving pan. Slowly bring to the boil to make sure all the sugar is dissolved. Keep boiling until the jam will set when tested. Remove and scum by skimming the surface. Pour into prepared jars.
Strawberry Jam 3
Ingredients:

2 quarts crushed strawberries
6 cups sugar
Cooking Instructions:
Combine berries and sugar; bring slowly to boiling, stirring occasionally until sugar dissolves. Cook rapidly until thick, about 40 minutes. As mixture thickens, stir frequently to prevent sticking. Pour hot jam immediately into hot, sterile jars, leaving ¼-inch headspace.
Basic Strawberry Jam
Ingredients:

2 qt Strawberries; fresh, crushed
6 c Sugar
Cooking Instructions:
Combine berries and sugar. Bring slowly to a boil, stirring until the sugar is dissolved. Cook another 40 minutes, until the mixture begins to thicken and gel, stirring frequently to prevent sticking. Remove from heat. Ladle the mixture into hot, sterilized jars, leaving 1/4-inch headspace. Process pint jars 15 minutes in boiling water bath.
Frozen Strawberry Jam
Ingredients:

2 c. crushed strawberries
4 c. sugar
1/2 tsp. grated lime peel
2 tbsp. lime juice
1/2 (6 oz.) liquid pectin
Cooking Instructions:
Wash, drain, hull and crush berries; add sugar and lime peel, mixing thoroughly. Let mixture stand at room temperature 10 minutes. Combine lime juice with liquid pectin, stir in fruit mixture. Continue stirring for 3 minutes. Pour into clean container; cover with tight-fitting lids. Let stand at room temperature 24 hours. If jam does not set, refrigerate until it does. Freeze.
Banana Strawberry Jam
Ingredients:

4 c. prepared fruit (about 1 1/2 qt. fully ripened strawberries and 3 ripened bananas)
2 tbsp. lemon juice
5 c. sugar
1 box Sure Jell fruit pectin
Cooking Instructions:
Crush completely the strawberries, mash bananas and combine fruit. Measure 4 cups of fruit mixture into a saucepan; add lemon juice. Mix fruit pectin into saucepan; place over high heat. Stir until mixture comes to a hard boil. Immediately add all sugar and stir. Bring to a full rolling boil. Boil hard for 1 minute, stirring constantly. Remove from heat. Skim off foam; stir and skim for 5 minutes. Ladle into jars at once; cover with 1/8-inch paraffin wax.
Strawberry Banana Jam 1
Ingredients:

4-3/4 cups prepared fruit (about 2 quarts fully ripe strawberries and 3 fully ripe medium bananas)
3 tablespoons fresh lemon juice
6-3/4 cups sugar
1 box Sure-Jell fruit pectin
1/2 teaspoon butter or margarine
Cooking Instructions:
Boil jars on rack in large pot filled with water 10 minutes. Place flat lids in saucepan with water. Bring to boil. Remove from heat. Let stand in hot water until ready to fill. Drain well before filling. Stem and thoroughly crush strawberries, 1 layer at a time. Measure 3-1/4 cups into 6-or 8-quart saucepot. Mash bananas thoroughly. Measure 1-1/2 cups into strawberries in saucepot. Stir in lemon juice. Measure sugar into separate bowl. (Scrape excess sugar from cup with spatula to level for exact measure.) Stir fruit pectin into fruit in saucepot. Add butter. Bring to full rolling boil on high heat, stirring constantly. Quickly stir in all sugar. Return to full rolling boil and boil exactly 1 minute, stirring constantly. Remove from heat. Skim off any foam with metal spoon. Ladle quickly into prepared jars, filling to within 1/8 inch of tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands tightly.
Strawberry Banana Jam 2
Ingredients:

3 c. strawberries, sliced
3 bananas, in chunks
1 tbsp. lemon juice
3 s. sugar
1/3 c. pectin
Cooking Instructions:
Put fruit and lemon juice in a large bowl covered with pierced plastic wrap. Microwave on high for 15 minutes. Add sugar and cook, uncovered, for 15 minutes more, stirring every 3 minutes. Add pectin during final 3 minutes. If jam is still too liquid, cook 2-3 minutes more. Keeps in refrigerator 2-3 weeks.
Strawberry Cranberry Jam
Ingredients:

1 1/2 cups coarsely ground cranberries
2 1/2 cups crushed strawberries
2 tablespoons vinegar
4 cups sugar
Cooking Instructions:
Boil 4 cups berries and 2 tablespoons vinegar in extra large kettle for 3 minutes. Add sugar and stir well. Bring to rolling boil and continue boiling 10 to 12 minutes stirring constantly. Take off fire and skim. Let stand 24 hours stirring frequently. Pour cold into sterilized jars and seal. Do not substitute lemon juice for vinegar. Frozen strawberries may be used.
Cranberry Strawberry Jam
Ingredients:

1 qt. strawberries
2 c. cranberries, chopped
4 1/2 c. sugar
3 tbsp. lemon juice
1/2 of 6 oz. bottle of liquid pectin
Cooking Instructions:
Chop strawberries; measure and add enough water to make 2 cups. Combine fruits, sugar, and lemon juice in large saucepan. Bring to full rolling boil; boil hard 1 minute, stirring constantly. Remove from heat; stir in pectin at once. Skim off foam. Stir and skim for 5 minutes. Ladle quickly into hot scalded jars. Seal.
Blueberry Strawberry Jam
Ingredients:

3 c. crushed blueberries (about 2 pts.)
3 c. crushed strawberries (about 3 pts.)
3 c. sugar
1 1/2 c. Karo light corn syrup
1/3 c. lemon juice
Cooking Instructions:
In 6 quart saucepot mix all ingredients, stirring constantly. Bring to a full boil over high heat. Boil rapidly 40 to 50 minutes or until small amount cooled in freezer 5 minutes gels. Remove from heat; skim. Ladle into clean hot 1/2 pint jars, leaving 1/8" headspace. Seal. Process in boiling bath 5 minutes.
Fig Strawberry Jam 1
Ingredients:

4 c. peeled figs
1 1/2 box strawberry jello
3 c. sugar
Cooking Instructions:
Put figs on stove. Cover with water and let boil 3 minutes. Then pour into colander and let drip. Mash well. Put Jello and sugar into figs. Cook 5 minutes. Seal in sterilized jars.
Fig Strawberry Jam 2
Ingredients:

2 c. figs
2 c. sugar
1 pkg. strawberry Jello
Cooking Instructions:
Peel, then mash figs. Add figs to sugar and Jello; boil in thick pot and seal.
Fig Strawberry Jam 3
Ingredients:

3 c. fresh, peeled figs (mashed slightly)
2 c. sugar
2 (3 oz.) pkg. strawberry Jello
1/2 c. water
1/2 slice lemon
5 (8 oz.) jars
Cooking Instructions:
Mix all ingredients in large pot. Cook on high heat until mixture comes to rolling boil. Cook on medium heat 20 minutes or until thick, stirring occasionally. Pour into sterilized hot jars and seal.
Strawberry Fig Jam 1
Ingredients:

3 c. fresh figs, pureed
2 pkgs. strawberry gelatin (3 oz. pkgs.)
3 c. sugar
Cooking Instructions:
Puree figs in food processor. Combine with gelatin and sugar in large glass bowl. Mix well. Cover and microwave on high for 10 minutes, stirring at 5 minute intervals. Continue to microwave on high for 3 minutes more. Pour into jars and seal.
Strawberry Fig Jam 2
Ingredients:

3-4 c. chopped ripe figs
3 c. sugar
2 (3 oz.) boxes strawberry Jello
Cooking Instructions:
Peel figs and chop. Mix with sugar until partially dissolved. Stir in Jello. Bring to a boil. Boil 15 minutes, stirring frequently. Can in sterilized jar.
Strawberry Fig Jam 3
Ingredients:

4 c. figs
1/2 c. water
2 (3 oz.) pkgs. strawberry gelatin
3 c. sugar
Cooking Instructions:
In heavy saucepan, combine figs and water; boil 2 minutes. Remove from heat and mash figs. Add gelatin and sugar. Boil 2 more minutes. Pour into hot sterilized jars and seal. Do not double recipe.
Strawberry Guava Jam
Ingredients:

5 tablespoons guava paste
1 pint strawberry, stemmed and halved
3/4 cup water
1 cup sugar
2 tablespoons sugar
2 tablespoons granulated pectin
1 teaspoon lime zest, heaping
Cooking Instructions:
In a heavy saucepan, combine the guava paste, the strawberries, the water, and 1 cup of the sugar. Bring the mixture to a boil, and let it simmer for 10 minutes. In a cup, combine the 2 tablespoons sugar and pectin. Stir well. Add this mixture to the boiling guava-strawberry liquid. Stir well, and let the mixture boil for at least 2 minutes to activate the pectin. Remove the pan from the heat, and add the lime rind. With a potato masher or immersion blender, mash the jam well. Pour it into a sturdy plastic container with a tight-fitting lid. Let the jam cool, then cover it. Chill it for at least 2 hours before serving. The jam will keep in the refrigerator for at least 1 month.
Strawberry Gooseberry Jam 1
Ingredients:

2 qt Stemmed gooseberries
2 qt Hulled strawberries
4 qt Sugar
Cooking Instructions:
Wash fruits carefully. Drain. Add sugar. Heat slowly to boiling. Simmer slowly, stirring frequently, until thick.
Strawberry Gooseberry Jam 2
Ingredients:

2 cups gooseberries (or white currants)
1/4 cup water
8 cups strawberries
4 cups sugar
1/4 cup fresh lemon juice
Cooking Instructions:
Wash the gooseberries and put them in a sauce pan with the water. Cover and bring them to a boil, stirring gently, until they are all popped. Press through a sieve, and reserve the puree. Discard the skins, stems and seeds. Gently rinse the strawberries and drain well. Mash them lightly. Mix the gooseberry puree, strawberries, sugar and lemon juice in a large pot. Bring to a boil, stirring constantly, until the sugar dissolves. Boil hard until the mixture just reaches the gell stage, about 20 minutes. Remove from the heat and skim. Seal in sterilized jars. Process in boiling water for 5 minutes.
Strawberry Gooseberry Jam 3
Ingredients:

3 cups (750 ml) strawberries, hulled
3 cups (750 ml) gooseberries, topped and tailed
1/3 cup (75 ml) water
5 cups (1.25 l) granulated sugar
Cooking Instructions:
In large Dutch oven and using potato masher, mash half each of the strawberries and gooseberries to just break up but not completely crush. Add remaining berries and water. Cover and cook over medium-high heat, stirring often, until tender, about 8 minutes. Add sugar; stir to blend. Bring to full rolling boil over high heat, stirring constantly. Boil, stirring constantly, until setting point is reached, about 9 minutes. Remove from heat. Let cool for 5 minutes, stirring to distribute fruit and skimming off any foam. Pour into six 1-cup (250 ml) hot canning jars, leaving 1/4-inch (5 mm) headspace. If necessary, wipe rims. Cover with prepared lids; screw on bands fingertip tight. Boil in boiling water canner for 10 minutes.
Gooseberry and Strawberry Jam
Ingredients:
2 lb Gooseberries
4 lb Strawberries
5 lb Sugar
Cooking Instructions:
Cook Gooseberries in a little water. When cooked mash them up. Add the stawberries. Bring slowly to the boil and simmer for twenty minutes. Add sugar (preferably warmed) and stir until dissolved. Boil fast for ten minutes. Check for setting and continue to boil until setting point is reached. Put into warmed, sterilised jars.
Strawberry Kiwi Jam (No-Cook)
Ingredients:

2 3/4 c Strawberries, crushed
1 1/4 c Kiwi , peeled, chopped
3 1/4 c Sugar
1 pk Certo Light Fruit Pectin
Cooking Instructions:
Certo June 93 Measure prepared fruit into a large bowl. Measure sugar and set aside. Combine certo light fruit pectin crystals and 1/4 cup of measured sugar. Gradually add to fruit, stirring well. Let stand for 30 minutes, stirring occasionally. Add remaining sugar and continue to stir for 3 minutes until most of the sugar is dissolved. Pour into clean jars or plastic containers. Cover tightly with lids and let stand til set, up to 24 hours. Store in freezer or up to 3 weeks in frig.
Strawberry Kiwi Jam
Ingredients:

3 cups crushed strawberries
3 kiwi, peeled, diced
1 tablespoon lemon juice
1 tablespoon minced crystallized ginger
1 (3 oz) package pectin
5 cups sugar
Cooking Instructions:
Combine strawberries, kiwi, lemon juice, ginger, and pectin in a large saucepan. Bring mixture to a full boil, stirring frequently. Add sugar and return to a full rolling boil (one that can't be stirred down), stirring constantly. Boil hard for 1 minute. Remove from heat. Skim foam. Ladle into hot, sterilized jars, leaving 1/4-inch headspace. Adjust lids. Process in a boiling water bath according to altitude. Half-pint or pint jars: (0-1000 ft) 5 minutes; (1,001-6,000 ft) 10 minutes; (above 6,001 ft) 15 minutes.
Strawberry-Pineapple Jam
Ingredients:

4 cups prepared fruit (about 1 quart fully ripe strawberries and 1 can (8 ounces) crushed pineapple in juice)
5-1/2 cups sugar
1 box Sure-Jell fruit pectin
1/2 teaspoon butter or margarine
Cooking Instructions:
Boil jars on rack in large pot filled with water 10 minutes. Place flat lids in saucepan with water. Bring to boil. Remove from heat. Let stand in hot water until ready to fill. Drain well before filling. Stem and thoroughly crush strawberries, 1 layer at a time. Measure 3 cups into 6- or 8-quart saucepot. Stir pineapple with juice into strawberries in saucepot. Measure sugar into separate bowl. (Scrape excess sugar from cup with spatula to level for exact measure.) Stir fruit pectin into fruit in saucepot. Add butter. Bring to full rolling boil on high heat, stirring constantly. Quickly stir in all sugar. Return to full rolling boil and boil exactly 1 minute, stirring constantly. Remove from heat. Skim off any foam with metal spoon. Ladle quickly into prepared jars, filling to within 1/8 inch of tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands tightly.
Strawberry Pineapple Freezer Jam
Ingredients:

2 c. prepared strawberries (about 1 qt. fully ripe strawberries)
1/2 c. canned crushed pineapple with syrup
2 tbsp. lemon juice
5 c. (2 1/4 lb.) sugar
3/4 c. water
1 box (1 3/4 oz.) powdered sugar
Cooking Instructions:
Thoroughly crush, one layer at a time, about 1-quart of berries. Measure 2 cups into a large bowl or pan. Add pineapple with syrup and lemon juice. Thoroughly mix sugar and fruit and set aside. Mix water and fruit pectin in a small saucepan. Bring to a boil and boil 1 minute, stirring constantly. Stir into fruit mixture. Continue stirring about 3 minutes. (A few sugar crystals will remain) Ladle quickly into jars. Cover at once with tight lids. Let stand at room temperature until set, may take up to 24 hours then store in freezer. If the jam will be used within 2 or 3 weeks it can be stored in refrigerator.
Strawberry and Zucchini Jam
Ingredients:

6 c. ground zucchini
1 box (10 oz.) frozen strawberries
6 c. sugar
1 (6 oz.) box strawberry Jello
Cooking Instructions:
Mix sugar and zucchini. Let stand for 1 hour. Bring to a boil and add frozen strawberries and boil until thick. Add the Jello. Pour into sterile jars and seal. Process 10 minutes in boiling water bath.
Strawberry Zucchini Jam
Ingredients:

4 c. grated, peeled, zucchini
1/2 c. lemon juice
2 pkgs. strawberry, unsweetened Kool Aid
1 pkg. pectin
8 c. sugar
Cooking Instructions:
Mix everything but sugar and bring to rapid boil, add sugar and boil 5 minutes. (Good rolling boil.) Pour into bottles and seal.
 

Jams

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