Strawberry jam apple juice

Отзывы на жидкость Jam Monster

В розничных магазинах Vardex цены
могут отличаться от указанных на сайте.

Присоединяйтесь к нам в социальных сетях:

Мы не реализуем продукцию лицам младше 18 лет!

Нам важно Ваше мнение:

ООО «Вардекс» с 2010 года является официальным реселлером Joyetech, а с 2014 года – эксклюзивным представителем марки на территории Российской Федерации и стран Таможенного Союза.

Покупая в Вардекс, Вы можете быть уверены в том, что Ваши права, как потребителя, полностью защищены и тщательно соблюдаются. Мы действуем в полном согласии с законом «О защите прав потребителей» и беспрекословно выполняем все его требования. Вся продукция поставляется непосредственно с заводов-производителей, с которыми мы имеем прямые контракты. Покупая у нас, Вы покупаете только оригинальную продукцию.

На товары под маркой Joyetech мы предоставляем гарантию сроком на 6 месяцев, на товары Eleaf, Wismec и Vaporesso – сроком на 3 месяца.

На некоторые категории товаров действует расширенная гарантия, в рамках которой мы заменяем неисправное устройство на новое по первому обращению пользователя, без проведения дополнительной экспертизы в сервисном центре.

Вардекс – это компания, которая полностью соблюдает все правила торговли и законы, принятые в Российской Федерации, платит все положенные налоги и сборы, ввозит и продает продукцию исключительно официальным путем, с оформлением всех необходимых документов и чеков.

Источник

Strawberry Jam

Notes

Servings 5 cups

Ingredients

• 4 cups mashed strawberries about 8 cups whole strawberries
• 2 teaspoons calcium water see step #1
• ½ cup up to 1 cup honey or ¾ cup up to 2 cups sugar
• 2 teaspoons Pomona’s Pectin mixed with sweetener

Instructions

34 Responses

Bill Galbreath

I created a Strawberry Mango jam recipient using the Create Your Own Recipe page which was yummy using cinnamon!:

2 cups mashed strawberries
2 cups mashed mangoes
Calcium water: 3 teaspoons
Pomona’s pectin: 2.5 teaspoons
Sugar: 1 cup
Lemon juice: 2 teaspoons

Up to 1 teaspoon ground spice (I used cinnamon)
If using Alcohol: 1/4 cup, 3 3/4 cups mashed fruit

Would I start with a whole 3/4 cup if I am using Stevia as the sweetener?

Shelby Collings

You will base it off of the conversion chart on the sweetener you are using. IF it measures cup for cup, then yes, you will want to start with 3/4 cup.

Carol Burrows

My jam was wonderful. It’s the first time I’ve used Pomona. I used 3/4 of a cup of sugar. But I did have a lot of foam. I saw a comment about using butter to cut the foam but being vegetarian I don’t have butter. Can you suggest an alternative that I could use in the future? Cheers and thanks!

Shelby Collings

Wonderful! Thanks so much for your great review Carol 😊

We believe you can use 1 teaspoon of butter, margarine or vegetable oil to reduce the foam (according to http://pickyourown.org/foam.htm).

Sarah Zdroik

Both my batches over flowed 🙁
I had 1/4″ head space, removed air and wiped rims, tightened them like I always do. Any ideas what could have happened? I used maple syrup as my sweetener. And used two different brand lids (didn’t seem to matter which one).
Some still sealed, but many did not

Shelby Collings

We are so sorry to hear that! There is a lot that could have gone wrong. First, it could be the lids, many companies have had issues with faulty lids recently. Did you have a rack at the bottom of your pot, were you using a canning pot?

Bill Galbreath

Hi Sarah,
I don’t know what size jar you are using , but I had the same experience using a 4 oz jar.

I found that by scooping out some jam to increase the head space to 1/2″, I was able to re-water bath 5 of my 6 did-not-seal 4 oz jars successfully today!

Kristi

Hello,
I noticed that your strawberry jam recipe and your rhubarb jam recipe both DO Not have lemon juice in them but your strawberry rhubarb jam does. I assume both the strawberries and the rhubarb are acidic enough to can on their own safety so can I leave the lemon juice out of the strawberry rhubarb jam? I can’t have citrus (migraine trigger). Thank you.

Shelby Collings

That is a great question and a great catch! Yes, the lemon juice would not be necessary for the Strawberry Rhubarb Jam. We did want to mention that Pomona’s Pectin is a citrus pectin, just in case that will effect you as well. 😊

Hello!
Is this recipe meant to be canned in half-pint jars? I couldn’t find the jar size in the recipe.
Thank you,
Kate

Shelby Collings

We recommend that all of our recipe be canned in 4oz or 8oz jars.

Dana Dacres

Shouldn’t there be lemon juice somewhere in this recipe for safe canning…? I’m new to this realm, forgive

Shelby Collings

Not in this one. Strawberries have a safe pH for canning.

Jami O’Bryant

Can monk fruit be used in place of sweetener in this recipe?

Shelby Collings

Hello Jami,
It sure. can be! We would recommend starting with 3/4 cup and then adding additional, should you deem it needs more, after the pectin/sweetener is dissolved, just before you can you jam.

Patty Fisher

Do I stir the fruit mixture while bringing it to the first boil?

Shelby Collings

Yes, you can stir it gently, over stirring can cause foaming.

Kristen

I’d like to see the ingredients by weight if possible.

Shelby Collings

Thanks so much for choosing Pomona’s Pectin! We are working on getting that feature on our website, so sorry it is not available yet.

HL Parsons

Is it possible to modify this recipe for freezer jam (no-cook)?

Shelby Collings

Absolutely! You can find those directions, HERE.

Sheri

Can leftover jam be eaten?

Shelby Collings

Absolutely! It can be placed in a container and store in the fridge for up to 3 weeks. Enjoy 😊

Lee K. Portland OR

Made this jam yesterday with our local Hood strawberries. Delicious! But oh my the foaming was pretty bad. It also looked like it is separated in the jars. I wonder if using a stick blender after taking it off the heat would help, or just aerate it too much…

Shelby Collings

Strawberries are the worst culprits for foaming! No fun. You can try mashing them up more fine, and making sure they do not boil too high, for very long. Just enough to get the honey/pectin to dissolve.

What you have is called “fruit float.” When the jars of jam are very hot and there is no jell yet, the pulp, which is lighter than the juice, is able to float to the top of the jar. Strawberries are prone to fruit float although it doesn’t always happen. Other fruits can have fruit float also. You are not doing anything wrong. However, if you want to discourage fruit float from happening, you can mash your fruit a little more and you can cook your fruit for a little while before you bring it up to the full boil. You could even add a little of your sweetener to cook with the fruit, still leaving enough sweetener to adequately disburse the pectin powder without going over the sweetener limit.

In the future, when you take the jars out of the water bath, leave them for about an hour to start cooling and seal. Then come back and check to make sure they are all sealed. If you see that you have fruit float, turn the jars upside down to force the pulp to redistribute through the jar. Come back in about 45 minutes and turn the jars right side up to once again force the pulp to redistribute through the jar. Check again in another 45 minutes and if you have a distinct dividing line, turn the jars upside down again. Turn the jars right side up again in about 30 minutes. You always want the jars to end up right side up. By keeping the pulp well distributed throughout the jars, there will not be a dividing line when the jell finally starts and locks everything into place.

If your jam has jelled in a separated state, you can gently stir the pulp and juice back together when you open the jar to eat it. Separated jam in sealed jars will store safely.

Jami O’Bryant

you can add a little pad of butter – helps great with foam!

Источник

Strawberry Jam – 5 Easy Recipes for America’s Most Popular Jam

Sharing is caring!

Classic and low sugar strawberry jam, fruit blends and even raw fruit spreads – any way you like it, we’ll help you get your strawberry jam on. We also answer some common jam canning questions.

Low Sugar Strawberry Jam with Pectin

These low sugar strawberry jam recipes feature Pomona’s Pectin, but you can adjust to use whatever low sugar pectin you can find locally if you like.

Using commercial pectin creates a shelf-stable jam for canning that cooks very quickly, keeping more fresh strawberry flavor.

I prefer Pomona’s Universal Pectin over the other options low/no sugar commercial pectins that I’ve tried. The flavor seems “cleaner” to me, and it is non-GMO, which I also prefer. Each box of Pomona’s Pectin makes several batches of jam or jelly.

Jams can also be easily made with frozen berries instead of fresh, so you can freeze your berries (or purchase frozen berries) and whip up a batch of jam when it’s a bit cooler outside.

Strawberry Jam Recipe (Low Sugar)

Easy strawberry jam recipe with big strawberry flavor, sweetened with sugar or honey.

Ingredients

• 4 cups mashed strawberries (you will need about 8 cups fresh berries)
• 1 – 2 cups white sugar – or – 1/2 to 1 cup honey
• 2 teaspoons Pomona’s pectin
• 2 teaspoons calcium water (included in the Pomona’s Pectin box pectin box)

Instructions

1. Sterilize jars and prepare lids and rings. Keep jars warm. Fill water bath canner with hot water. Bring to boil while prepping the jam.
2. Prepare fruit by mashing with a pastry blender or potato masher, or gently chopping in a blender.
3. Add proper amount of calcium water from jar into pan; stir well. (Instructions for making the calcium water are in the box and in the video below.)
4. Measure sugar or cold/room temperature honey into separate bowl. Thoroughly mix proper amount of pectin powder into the honey or sugar. Always premix your sweetener and your pectin powder to prevent clumping.
5. Bring fruit to boil. Add pectin-honey-sugar mix; stir vigorously 1-2 minutes while cooking to dissolve pectin. Return to boil and remove from heat. Letting the jam cool just slightly before placing in jars will help keep the fruit mixed in the jars instead of all floating at the top.
6. Fill jars to 1/4″ of top. Wipe rims clean. Screw on 2 -piece lids. Put filled jars in boiling water to cover. Boil 10 minutes (add 1 minute more for every 1,000 feet above sea level). Remove from water. Let jars cool. Check seals – lids should be sucked down. Lasts about 3 weeks once opened, at least a year in the pantry unopened.

Did you make this recipe?

Share a photo and tag us — we can’t wait to see what you’ve made!

Would you like to watch a pro make strawberry jam? The video below from Pomona’s Pectin walks you through the canning process step by step.

Strawberry-Banana Jam (Low Sugar)

Ingredients

• 3 cups mashed strawberries (you will need about 8 cups fresh berries)
• 1 cup mashed bananas
• 1/4 cup lemon juice
• 1 – 2 cups granulated sugar – or – 1/2 to 1 cup honey
• 2 teaspoons Pomona’s pectin
• 2 teaspoons calcium water (included in the pectin box)

Instructions

1. Sterilize jars and prepare lids and rings. Keep jars warm. Fill water bath canner with hot water. Bring to boil while prepping the jam.
2. Prepare fruit by mashing with a pastry blender or potato masher, or gently chopping in a blender. Blend in lemon juice. Make sure the bananas are well blended so you do not have any large banana chunks. I typically use overripe bananas that turn to mush very quickly. Strawberries naturally have a pH of 3.0 – 3.9. Adding lemon juice helps to make sure the pH stays under 4.6 for safe water bath canning.
3. Add proper amount of calcium water from jar into pan; stir well.
4. Measure sugar or cold/room temperature honey into separate bowl. Thoroughly mix proper amount of pectin powder into the honey or sugar. Always premix your sweetener and your pectin powder to prevent clumping.
5. Bring fruit to boil. Add pectin-honey-sugar mix; stir vigorously 1-2 minutes while cooking to dissolve pectin. Return to boil and remove from heat. Letting the jam cool just slightly before placing in jars will help keep the fruit mixed in the jars instead of all floating at the top.
6. Fill jars to 1/4″ of top. Wipe rims clean. Screw on 2 -piece lids. Put filled jars in boiling water to cover. Boil 10 minutes (add 1 minute more for every 1,000 feet above sea level). Remove from water. Let jars cool. Check seals – lids should be sucked down. Lasts about 3 weeks once opened, at least a year in the pantry unopened.

Did you make this recipe?

Share a photo and tag us — we can’t wait to see what you’ve made!

Classic Strawberry Jam with Pectin

Classic strawberry jam with pectin was what my mom used to make. It has a high amount of sugar, which gives it a longer shelf life and yields more jam per batch.

It’s a little sweet for my tastes now, but if you like an old-fashioned, full sugar spread, this is the one for you.

Classic Strawberry Jam

The classic strawberry jam recipe made with Sure-Jel pectin and fresh strawberries.

• Author: Laurie Neverman
• Yield: 8 cups 1 x

Ingredients

• 5 cups crushed strawberries (about 3 lbs)
• 1/4 cup lemon juice
• 6 Tbsp Ball® Classic Pectin
• 7 cups granulated sugar

Instructions

1. Prep your boiling water bath canner or stockpot (see below). Clean jars in dishwasher and keep warm, or simmer jars until ready to use. Wash canning lids in warm, soapy water and rinse well. Have bands and lids ready to cover jars.
2. Place crushed strawberries and lemon juice in a 6 to 8 quart pot. Stir in pectin. Bring mixture to full boil over high heat, stirring constantly. (Make sure you get all the way to the bottom of the pot.)
3. Add sugar all at once, stirring to dissolve. Return jam to a full boil, stirring constantly. Boil hard one minute. Remove from heat. Skim foam if necessary.
4. Ladle jam into hot jars, leaving ¼ inch headspace. Wipe rims, place on lids and rings. Tighten to fingertip tight.
5. Process jars for 10 minutes in a water bath canner. (Adjust for altitude if needed, see below.) Remove jars from canner and place on a kitchen towel on the countertop to cool.
6. Check seal after 24 hours. Lids should be clamped down in center and not flex when pushed. Label and date and store in a cool, dry location out of direct sunlight.

Did you make this recipe?

Share a photo and tag us — we can’t wait to see what you’ve made!

Low Sugar Strawberry Jam without Pectin

With some lemon juice and a little more cooking time, you can make low sugar strawberry jam without pectin. This jam will set a little softer than the jam thickened with commercial pectin.

Strawberry Jam (Low Sugar, No Added Pectin)

Strawberry jam made with lemon, fresh strawberries, and sugar.

Ingredients

• 4 cups mashed strawberries (about 2 pounds)
• 3 cups sugar
• ¼ cup lemon juice

Instructions

• Mix together strawberries, sugar and lemon juice in a large, heavy bottomed sauce pan.
• Heat on low, stirring until sugar is dissolved.
• Increase heat to high and bring to a full, rolling boil. Boil, stirring frequently, until the jam reaches 220F (105C) or passes the gelling test.
• Pour jam into hot, sterile jars, leaving ¼ inch headspace. Process jars in water bath canner for 10 minutes. (Adjust for altitude if needed.) Remove jars from canner and place on a kitchen towel on the countertop to cool.
• Check seal after 24 hours. Lids should be clamped down in center and not flex when pushed. Label and date and store in a cool, dry location out of direct sunlight.
• Alternatively, store in refrigerator and use within 3 weeks.

Did you make this recipe?

Share a photo and tag us — we can’t wait to see what you’ve made!

Uncooked Strawberry Jam with No Pectin

If you want the flavor of fresh strawberries, but still want the consistency of strawberry jam, try out this raw fruit recipe with no pectin.

Instead of pectin, this recipe from Stocking Up III uses agar agar flakes for thickening. Vegan and vegetarian friendly. (Agar agar is a vegetable gelatin made from seaweed. You can buy it online here.)

Raw Strawberry Jam (No Added Pectin)

Raw strawberry jam recipe thickened with agar flakes. Vegan and vegetarian friendly.

• Author: Laurie Neverman
• Yield: 4 cups 1 x

Ingredients

• 1 tablespoon lemon juice
• 3 cups of prepared mashed strawberries at room temperature
• ½ cup cold water
• 3 tablespoons plus 1 ½ teaspoons agar agar flakes
• ½ cup mild-flavor honey, such as clover honey

Instructions

1. Mix together lemon juice and strawberries and set aside.
2. In a small saucepot, add cold water and agar agar flakes. Wait one minutes without stirring to allow agar flakes to absorb water. Bring agar agar and water to a simmer over medium-low heat, stirring until agar is completely dissolved.
3. Add honey to agar agar-water mix and stir until dissolved. Scrape down sides of pot with a heat resistant spatula.
4. Pour the agar mixture slowly into the fruit, stirring as you add it. (Do not pour fruit into agar mix.) Stir until well-mixed. Taste and add more honey, if desired. Pour into sanitized jars or freeze containers, leaving ¾ inch headspace. Cover jars and label with date and contents.
5. Store in refrigerator and use within three weeks. For longer storage, cool in refrigerator for 10 hours, then store in the freezer. Thaw jam in the refrigerator before use.

Did you make this recipe?

Share a photo and tag us — we can’t wait to see what you’ve made!

More Strawberry Goodness

There are two more recipes for strawberry preserves on the site:

• Strawberry-rhubarb jam – a classic spring combination
• Rhuberry spread – Sweetened with apple juice concentrate

Why do you turn jars upside down when canning?

Some older recipes called for the jars to be flipped upside down on the counter after filling with hot jam and screwing the lid on. In theory, this seals the jars.

There are a couple problems with this method. One, sometimes you get jam in between the jar and the lid, and it doesn’t seal. Two, taking the time to process your jam jars in a water bath canner (or large pot) drives the oxygen out of the headspace (the space between the top of the jam and the lid of the jar). Removing the oxygen helps keep your jam from spoiling.

If you’re really in a hurry, choose a recipe that is stored in the refrigerator or freezer instead of flipping your jars. When you want jam for longer storage, take a few extra minutes to process your jam in a hot water bath.

How long do you boil strawberry jam jars?

For safe long-term storage, strawberry jam should be canned in a water bath canner. Because strawberries are acidic, you don’t need to pressure can the jam.

Prep and seal your jars, place them in the canner, and bring to a rolling boil. Boil for 10 minutes, adjusting for altitude if you live more than 1000 feet above sea level.

How do you make jam without a canner?

You don’t need a canner to can strawberry jam. All you need is a large pot with a lid. Simply place a folded kitchen towel or improvised rack made of canning lids in the bottom of your pot to keep jars from sitting directly on the bottom.

Another option is to choose a jam recipe that is stored in the refrigerator or freezer.

For more information on safe canning practices, check out The Natural Canning Resource Book.

Originally published in 2011, updated in 2016, 2018.

Источник