Try this Homemade Strawberry Jam recipe, or contribute your own.
Suggest a better descriptionPick strawberries over carefully and wash, removing stems, hulls, and debris. Place berries in an enamel or stainless steel pot. Crush well with a masher or spoon, and simmer over moderate heat until berries soften. Measure strawberry pulp. For every cup of pulp, add 1/2 to 3/4 cup of sugar, depending on desired sweetness. Return berries and sugar to a boil over moderately-high heat and continue to boil until the temperature of the jam reaches 221 degrees on a candy thermometer. Keep an eye on the boiling jam and stir frequently. When jam is ready, carefully ladle into sterilized jars, seal, and process according to jar manufacturers instructions. This recipe yields 6 cups finished jam. Recipe Source: MICHAEL?S PLACE with Michael Lomonaco From the TV FOOD NETWORK - (Show # ML-1C02 broadcast 04-06-1998) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com ~or- MAD-SQUAD@prodigy.net 04-13-1998 Recipe by: Michael Lomonaco
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Serving Size: 1 Serving (31g) | ||
Recipe Makes: 96 Servings | ||
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Calories: 20 | ||
Calories from Fat: 1 (5%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.1g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 0.3mg | 0 % | |
Potassium 42.4mg | 1 % | |
Total Carbohydrate 5.1g | 2 % | |
Dietary Fiber 0.6g | 2 % | |
Sugars, other 4.6g | ||
Protein 0.2g | 0 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 20
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