Strawberry jelly

The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. • In a food processor, process strawberries until coarsely chopped. Transfer to a large skillet and stir in sugar and lemon juice. Cook over medium-high, stirring frequently, until jam is thickened and bubbles completely cover surface, 9 to 10 minutes. Transfer jam to a jar and let cool to room temperature. (To store, seal jar and refrigerate, up to 10 days).

• Place a rack in the bottom of a large stockpot and fill it halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 10 minutes. Remove the jars from the stockpot and let rest, several inches apart, for 12 to 24 hours. Store in a cool, dark area.

This Homemade Strawberry Jam with pectin recipe is a classic. It has all of the sweetness, bright strawberry flavor, and texture that I love in a good jam. Plus, this recipe is made for water bath canning. So make a batch now and enjoy summery strawberry goodness all year long. (And if you love homemade jam, also check out my recipe for Strawberry jam is one of the first canning projects I usually tackle when canning season begins to roll around. It really starts to feel like summer is on the way when those first sweet strawberries appear. And after eating my fair share of fresh strawberries, I make sure to make a few batches of jam. I like to have a good supply to always have a fresh jar to pop open throughout the year. And in our house, we love the flavor and texture of a classic strawberry jam. And by classic, I mean the sweetness, bright strawberry flavor, and texture that we expect in a strawberry jam. Much like the old-fashioned store-bought jam – only better! Why use added pectin in this recipe? Now I know there are folks who have strong feelings about not using pectin in their jams, and I totally get it. We should all do things the way we like to. And don’t get me wrong, I never met a strawberry jam I didn’t like, pectin or no. But for me, pectin (either store-bought or homemade pectin) has a time and place, including in this version of my homemade strawberry jam. Strawberries are naturally low in pectin, so a batch without pectin requires a longer cooking time to ...

Stem and crush strawberries thoroughly, one layer at a time. Place three layers of damp cheesecloth or a jelly bag in large bowl. Pour prepared fruit into cheesecloth. Tie cheesecloth closed; hang and let drip into bowl until dripping stops. Press gently. Measure exactly 3-3/4 cups prepared juice into 6- or 8-qt. saucepot. Stir pectin into juice in saucepot. Add butter to reduce foaming. Bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly. Stir in sugar. Return to full rolling boil, stirring constantly. Boil exactly 1 min., stirring constantly. Remove from heat. Skim off any foam with metal spoon. Ladle immediately into prepared jars, filling to within 1/4 inch of tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. (Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.) Cover; bring water to gentle boil. Process 5 min. Remove jars and place upright on a towel to cool completely. After jars cool, check seals by pressing middle of lid with finger. (If lid springs back, lid is not sealed and refrigeration is necessary.) At altitudes above 1,000 feet, increase processing time as indicated: 1,001 to 3,000 feet - increase processing time by 5 min.; 3,001 to 6,000 feet - increase processing time by 10 min.; 6,001 to 8,000 feet - increase processing time by 15 min.; 8,001 to 10,000 feet - increase processin...

Jellies are extremely popular among kids and are loved by them. One such jelly recipe which will be a treat for your little ones is Strawberry Jelly. Made with the goodness of strawberries, gelatin, sugar and water, this flavorful delight will be a great summer recipe and will help you beat the scorching heat. Since it requires a few ingredients, it is an easy recipe and won't take up too much of your valuable time. Serve this Continental recipe on occasions like kitty parties, game nights, birthdays or buffets and watch your guests crave for more. Go ahead and try this simple recipe this weekend and woo your family with your amazing culinary skills! • Step 1 Place a pan over medium flame and add sugar along with water in it. Let the mixture boil for about 4-5 minutes and then keep aside for cooling. Now, add the strawberries in a blender jar and blend them to form a smooth puree. Add this puree to the sugar syrup and stir it well. Strain this mixture with a muslin cloth in a bowl to bring out the red liquid. • Step 2 Next, mix gelatin powder with half a cup of cold water and make sure it melts. Further on, add the gelatin mixture to the red liquid and mix it well. Pour this liquid into the desired mould and refrigerate for a couple of hours. Serve chilled, enjoy!

Strawberry Jam I’ve mentioned before how spoiled I was growing up with a mom who made everything, and I mean everything, from scratch! I can honestly say that I’ve never had to eat store-bough jam before, and I’ve become so accustomed to delicious homemade jam–like this Strawberry Freezer Jam that I can’t even stand the other stuff! I don’t really feel bad about being a jam snob, however, because it’s SOO easy to make! Take this How do you make strawberry jam? This strawberry jam recipe is so ridiculously easy, and only requires 4 ingredients: fresh strawberries, sugar, water and fruit pectin (I use the Surejell brand)! Start by dicing the fresh strawberries (or use your food processor to finely chop them. Measure out exactly two (gently-packed) cups of diced strawberries. Add the strawberries to a bowl with two cups of sugar and stir well to combine. Allow to rest for 10 minutes. Add remaining sugar and stir well, then allow to rest again for 10 minutes. Meanwhile, add water and pectin package to a small saucepan and bring it to a boil, stirring constantly. Boil ,stirring, for 1 min and then remove from heat astir into the strawberry mixture. Stir mixture really well, for several minutes, until sugar is well dissolved. That’s it! fill your jars and allow them to rest at room temperature for 24 hours. How long can jam be kept in the refrigerator or freezer? In the freezer, this jam will last up to 1 year! Once you take it out of the freezer, be sure to store it in the refr...

I remember the first time I made jam. I was intimidated. It seemed so much more science-y than I was used to in the kitchen. I was afraid that, if I made a mistake, it wouldn’t just taste bad, but I’d give someone food poisoning! I always tell newbies that 90 percent of the work is preparation. That includes How to Make Strawberry Jam Ingredients: • 2 quarts strawberries, washed and stemmed • 1 package (1-3/4 ounces) powdered fruit pectin • 6-3/4 cups sugar Tools: • Colander, cutting board, paring knife (for prepping the berries) • Empty large bowl and potato masher (for mashing berries) • Glass bowl (to hold measured sugar) • Water bath canner with rack (for processing) • Large saucepan (for cooking jam) • Tongs (for removing hot empty jars from water bath) • Canning funnel (for transferring jam to jars) • Can lifter (for moving hot jars) • Cooling rack (for cooling processed jam) • Measuring cups • Oven mitts • Paper towels • Ladle • Large spoon Step 1: Set up your station Taste of Home Set out all your Editor’s Tips: • Since the jars are processed for 10 minutes, they don’t need to be sterilized first, but they do need to be hot. Keeping them in the water bath as it’s brought to a boil heats them up and doesn’t feel like an extra step. They can also be run through a cycle in the dish washer to get them nice and hot. • Canning lids simply need to be washed in warm soapy water prior to use. In the past, they needed to be heated in hot water prior to use, but leading man...