This is one of my favorite things to make at the peak of strawberry season. I like to go to my local farmer’s market near closing time when vendors often drop the price of fresh berries. This recipe will work with almost any type of fruit, but you may need…
What you'll need
Ingredients
INGREDIENTS
4 cups prepared strawberries– (measure after hulling, washing, slicing, and cutting into small pieces)
1 1/3 cups white sugar, or to taste
¼ cup lemon juice
1 package of powdered pectin – like Surejell – only if necessary
The method
Directions
01
In large non-reactive skillet (at least 12” wide) combine prepared fruit with sugar and lemon juice and let sit for 2 hours.
02
Float a light metal mixing bowl in a larger bowl or basin filled with ice water. Drop a teaspoon of the preserve mixture in the bottom of the floating bowl. Because metal conducts heat well, the mixture will cool quickly. Once it's cool, run your finger through the mixture. It is ready if it doesn't run back together. If this attempt fails, cook the mixture four or five minutes longer and try again. If it fails again, it is now time to add pectin to the preserves. (One package per four cups of fruit is stirred into the mixture off the heat and then put back on the burner and boiled for two minutes.)
03
When jam is ready, ladle it into hot sterilized jars, leaving a ¼” space at the top. Wipe rims and seal with lids. Let cool on counter and then refrigerate for up to 3 weeks or freeze for up to a year.
This is a great alternative to the traditional pineapple version, and a perfect recipe to try during peak peach season. I found this recipe in Cook’s Country magazine (Aug/Sep 2016) and they developed the cake recipe using a little toasted cornmeal which ad…
Even if you don’t follow a gluten-free diet, this recipe is worth trying and is guaranteed to satisfy. Tender and moist, the muffins have a slightly tropical flavor thanks to coconut sugar and flour.
This is an excellent dinner recipe that’s completely satisfying and requires only one pan! I love home cooking but hate all the kitchen cleanup some dishes require. This hearty comfort food can be thrown together fast and requires just a few simple ingredie…
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Fold in half along dotted line, blank sides facing in
Cook Like James
Prize Winning Homemade Strawberry Jam
Prep
Cook
Yield
This is one of my favorite things to make at the peak of strawberry season. I like to go to my local farmer’s market near closing time when vendors often drop the price of fresh berries. This recipe will work with almost any type of fruit, but you may need…
Ingredients
INGREDIENTS
4 cups prepared strawberries– (measure after hulling, washing, slicing, and cutting into small pieces)
1 1/3 cups white sugar, or to taste
¼ cup lemon juice
1 package of powdered pectin – like Surejell – only if necessary
Cook Like James · The method
Directions
1
In large non-reactive skillet (at least 12” wide) combine prepared fruit with sugar and lemon juice and let sit for 2 hours.
2
Float a light metal mixing bowl in a larger bowl or basin filled with ice water. Drop a teaspoon of the preserve mixture in the bottom of the floating bowl. Because metal conducts heat well, the mixture will cool quickly. Once it's cool, run your finger through the mixture. It is ready if it doesn't run back together. If this attempt fails, cook the mixture four or five minutes longer and try again. If it fails again, it is now time to add pectin to the preserves. (One package per four cups of fruit is stirred into the mixture off the heat and then put back on the burner and boiled for two minutes.)
3
When jam is ready, ladle it into hot sterilized jars, leaving a ¼” space at the top. Wipe rims and seal with lids. Let cool on counter and then refrigerate for up to 3 weeks or freeze for up to a year.
Cook Like James
Prize Winning Homemade Strawberry Jam
Prep
Cook
Yield
This is one of my favorite things to make at the peak of strawberry season. I like to go to my local farmer’s market near closing time when vendors often drop the price of fresh berries. This recipe will work with almost any type of fruit, but you may need…
Ingredients
INGREDIENTS
4 cups prepared strawberries– (measure after hulling, washing, slicing, and cutting into small pieces)
1 1/3 cups white sugar, or to taste
¼ cup lemon juice
1 package of powdered pectin – like Surejell – only if necessary
Directions
1
In large non-reactive skillet (at least 12” wide) combine prepared fruit with sugar and lemon juice and let sit for 2 hours.
2
Float a light metal mixing bowl in a larger bowl or basin filled with ice water. Drop a teaspoon of the preserve mixture in the bottom of the floating bowl. Because metal conducts heat well, the mixture will cool quickly. Once it's cool, run your finger through the mixture. It is ready if it doesn't run back together. If this attempt fails, cook the mixture four or five minutes longer and try again. If it fails again, it is now time to add pectin to the preserves. (One package per four cups of fruit is stirred into the mixture off the heat and then put back on the burner and boiled for two minutes.)
3
When jam is ready, ladle it into hot sterilized jars, leaving a ¼” space at the top. Wipe rims and seal with lids. Let cool on counter and then refrigerate for up to 3 weeks or freeze for up to a year.
