How can I make a strawberry jam?

I made strawberry jam with my friends but it turned out to be gelatin %26gt;..%26lt;
How can I make a strawberry jam?
Seeds of 1 vanilla pod

10 1/2 ounces (300 grams) sugar

2.2 pounds (1 kilogram) strawberries, washed



Run your knife down the vanilla pod scrape out the seeds and add with the pod to the strawberries and the sugar. Mush it up a bit with a whisk leaving some large chunks. Put on a medium heat to bring to a gentle simmer and leave to cook for about 4 minutes. Using a ladle remove the scum from the top and leave to cool. Place in sterilized jars and store in the refrigerator.
Reply:Play VideoYouTube - How To Make Small Batch Strawberry Jam

Marge Braker, of Preserve, demonstrates how to make fresh strawberry jam. ... In order to process a privacy complaint we need more information from you. ...

www.youtube.com/watch?v=jaPpxWlyrfw - 135k - Cached
Reply:Strawberry Jam [ready in 40 min; 20 servings]



2 pounds fresh strawberries, hulled

4 cups white sugar

1/4 cup lemon juice



In a wide bowl, crush strawberries in batches until you have 4 cups of mashed berry. In a heavy bottomed saucepan, mix together the strawberries, sugar, and lemon juice. Stir over low heat until the sugar is dissolved. Increase heat to high, and bring the mixture to a full rolling boil. Boil, stirring often, until the mixture reaches 220 degrees F (105 degrees C). Transfer to hot sterile jars, leaving 1/4 to 1/2 inch headspace, and seal. Process any unsealed jars in a water bath. If the jam is going to be eaten right away, don't bother with processing, and just refrigerate.

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Rhubarb Strawberry Jam



5 cups chopped fresh rhubarb

3 cups white sugar

1 (3 ounce) package strawberry flavored gelatin



In a large saucepan or stockpot, stir together the fresh rhubarb and sugar. Cover, and let stand overnight.

Bring the rhubarb and sugar to a boil over medium heat. Boil, stirring constantly, for 12 minutes on low heat. Remove from heat, and stir in dry gelatin mix. Transfer to sterile jars, and refrigerate.

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Sugar Free Strawberry Jiffy Jam



2 cups strawberries

1 cup cold water

1 (3 ounce) package strawberry flavored gelatin, sugar free



In a large saucepan crush strawberries. Add water and gelatin, mixing well.

Over medium heat bring mixture to boiling, stirring constantly. Reduce heat to low and simmer for 2 minutes.

Pour into jars, allow to cool and then cover. Can be stored in refrigerator for 1 week, or frozen for several weeks.
Reply:ngredients





1kg /2lb 3oz strawberries

1kg/2lb 3oz granulated sugar or caster sugar

? lemon, juice only

small knob of butter





You'll need 4-6 jam jars, depending on their size

Method



1. The day before you wish to make the jam, hull and halve the strawberries. Check for soft spots (which must be removed) and discard any berries with bruises or that are overripe.



2. Place the strawberries into a large bowl with 500g/18oz of the sugar. Turn carefully to mix and coat well, then cover with cling film and place into the fridge overnight.



3. The next day, place a saucer into the freezer to chill - you'll need this when you come to test the setting point of the jam.



4. Sterilise the jam jars - first wash the jars in soapy water and rinse in clean warm water. Allow them to drip-dry, upside down, on a rack in the oven set to 140C/275F/Gas 1. Leave them there for at least half an hour while you make the jam.



5. Pour the strawberries, their juice and any residual sugary juices into a very large pan or preserving pan, remembering that the mixture will rise as it boils, and add the remaining 500g/18oz sugar and the lemon juice.



6. Stir over a gentle heat until the sugar has completely dissolved.



7. Bring the strawberries up to the boil then boil hard until the jam reaches setting point. Check the setting point every ten minutes, although it may take up to half an hour to reach setting point.



8. To test the setting point, remove the pan from the heat. Take your saucer from the freezer and place a drop of jam onto the cold plate. After a few seconds push the jam with your finger.



9. If the jam surface wrinkles then it has reached setting point and is ready. If it slides about as a liquid, then it hasn't reached setting point and should be returned to the heat and boiled for a few more minutes before testing again.



10. When setting point has been reached, turn off the heat. Stir in the butter and skim off any scum on the surface of the jam with a large spoon.



11. Let the jam cool and thicken in the pan for ten minutes, so that the strawberries don't all sink to the bottom in the jam jars.



12. Carefully remove the sterilised jars from the oven with oven gloves - try to avoid touching the insides of the jars with the oven gloves, which might introduce unwelcome bacteria.



13. Stir the jam, then ladle it into the sterilised jars. Use a jam funnel, if you have one, to avoid spilling too much jam.



14. Cover the top surface of the jam in each jar with waxed paper discs that have been cut to size - they should cover the entire surface of the jam. Press the wax disc down to create a complete seal.



15. Cover with a lid while still hot, label and store in a cool, dark cupboard for up to a year.
Reply:INGREDIENTS

2 pounds fresh strawberries, hulled

4 cups white sugar

1/4 cup lemon juice



DIRECTIONS

In a wide bowl, crush strawberries in batches until you have 4 cups of mashed berry. In a heavy bottomed saucepan, mix together the strawberries, sugar, and lemon juice. Stir over low heat until the sugar is dissolved. Increase heat to high, and bring the mixture to a full rolling boil. Boil, stirring often, until the mixture reaches 220 degrees F (105 degrees C). Transfer to hot sterile jars, leaving 1/4 to 1/2 inch headspace, and seal. Process any unsealed jars in a water bath. If the jam is going to be eaten right away, don't bother with processing, and just refrigerate.

To test for jelling



Place three plates in a freezer... after about 10 minutes of boiling place a tsp of the liquid of the jam onto the cold plate. Return to freezer for a minute. Run your finger through the jam on the plate... if it doesn't try to run back together (if you can make a line through it with your finger) it's ready to be canned!
Reply:This is the recipe I use....quick %26amp; easy!



Strawberry Freezer Jam



2 cups prepared fruit (buy about 1 qt. fully ripe strawberries)



4 cups sugar, measured into separate bowl



1 pouch CERTO Fruit Pectin



2 tablespoon fresh lemon juice



RINSE clean plastic containers and lids with boiling water. Dry thoroughly. You can also use small glass canning jars.



STEM and crush strawberries thoroughly, one layer at a time. Measure exactly 2 cups prepared fruit into large bowl. Stir in sugar. Let stand 10 min., stirring occasionally.



MIX pectin and lemon juice in small bowl. Add to strawberry mixture; stir 3 min. or until sugar is dissolved and no longer grainy. (A few sugar crystals may remain.)



FILL all containers immediately to within 1/2 inch of tops. Wipe off top edges of containers; immediately cover with lids. Let stand at room temperature 24 hours. Jam is now ready to use. Refrigerate up to 3 weeks or freeze up to 1 year. Thaw in refrigerator.
Reply:PickYourOwn.org is a GREAT sight for anyone interested in making preserves....
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