Try this Small Batch Strawberry Jam recipe, or contribute your own.
Suggest a better description1. Chill a small plate or bowl in the freezer or over ice water.
2. In a 10 or 12-inch wide skillet, bring fruit, sugar, and lemon juice to boil over medium-high heat, stirring occasionally. Reduce heat to medium and cook, stirring constantly and skimming foam as necessary. Cook about 8-10 minutes, until mixture begins to look syrupy and thickens slightly.
3. Spoon ½ teaspoon of the hot fruit onto the cold plate and let it rest for 30 seconds. Tip plate to one side; jam should be a soft gel that moves slightly. If mixture is thin and runs down side of plate, the gel is too soft. Return skillet to heat and cook jam 1 to 2 minutes longer, stirring constantly. Remove from heat and repeat test.
4. Cool jam to room temperature before serving. Because a minimum amount of sugar is used, the jam needs to be refrigerated to prevent mold from forming. Refrigerate 2-3 weeks.
5. For longer storage, freeze or process hot jam in a boiling water canner for 10 minutes.**
6. **Option: If jars are sterilized (heated in boiling water for 10 minutes) it’s possible to use the inverted method to preserve jam: Pour hot jam into hot sterile jar leaving 1/8 inch head space. Wipe rim and apply prepared lid and ring. Screw ring on firmly. Invert jar and leave for 5 minutes. Turn jar right side up and let cool 12-24 hours. The heat from the jam will destroy mold spores. This method is not foolproof, so if you are preparing a lot of jam, process the jam in a boiling water canner.
Yield: Makes 1-1/2 cups
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 (646g) | ||
Recipe Makes: 1 | ||
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Calories: 157 | ||
Calories from Fat: 12 (8%) | ||
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Amt Per Serving | % DV | |
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Total Fat 1.4g | 2 % | |
Saturated Fat 0.1g | 0 % | |
Monounsaturated Fat 0.2g | ||
Polyunsanturated Fat 0.7g | ||
Cholesterol 0mg | 0 % | |
Sodium 55816.5mg | 1925 % | |
Potassium 765.9mg | 20 % | |
Total Carbohydrate 39g | 11 % | |
Dietary Fiber 9.3g | 37 % | |
Sugars, other 29.7g | ||
Protein 3.2g | 5 % | |
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: 157
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