Jams
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Strawberry Fig Jam
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We had a fig tree in our backyard in Bastrop, Louisiana and I loved to eat the soft, sweet, pulpy fruit right off the tree. But it was years later, after college, when my roommate, Jackie Mehl, received a gift of several jars of this wonderful jam from her mother. This is Mrs. Joyce Mehl’s recipe and even though it tastes more of strawberries than figs, it is delicious, rich, and well worth the effort.
6 cups of peeled figs
6 cups of sugar
2 medium boxes of strawberry Jell-O
2 cups fresh whole strawberries
5 sterilized pint ball jars
In large heavy stockpot, mix sugar and Jell-O until the color of pink.
Cook on medium heat until sugar and Jell-O is fully melted, stirring occasionally
Peel figs or puree them. Remove stems from strawberries (may be sliced in halves or pureed).
You may leave with chunks of fruit or make a smoother consistency.
Once the sugar is fully melted, add figs and strawberries, cook on medium heat until it starts to foam and bubble.
Cook for an additional 10 minutes and remove from heat.
Once cooled, place mixture into the ball jars filling to the top.
In a large pot boil water and place the sealed jars into the water as to seal the jars. Remove and let cool.
Store in a cool pantry. They will keep for a year.
Strawberry Freezer Jam
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This strawberry freezer jam is quick, easy, delicious, and a long time family favorite. It tastes just like fresh berries and a jar will disappear in one meal! Keep jars or plastic containers of this in the freezer and take them out when you are ready to use them. Once thawed, a jar could last approximately 1 month in the refrigerator. But it will never last that long! Use this on ice cream or as topping for cakes. It was always a hit recipe. Follow the recipe exactly for killer jam. Yeah, use the 4 cups [of sugar]. It really is wonderful. You will want to give the jam a little time to thaw before serving. But there is something so wonderful about the cold jam on hot bread. You can also make this with other berries. I have done blueberry, raspberry, and blackberry. All were very successful.
2 cups of crushed fresh strawberries
Juice of half a lemon
4 cups granulated sugar
1 envelope of fruit pectin
¾ cup water
Wash, destem, and quarter the strawberries. Crush strawberries until you have 2 cups of the crushed mixture. Add sugar and juice, stir well, and let sit for 10 minutes.
Dissolve pectin in the water in a small saucepan. Bring to a boil and let boil for 1 minute. Pour the boiling mixture over the strawberry mixture and stir well.
Allow to stand for 3 minutes before pouring into jars or other storage containers. Allow ½ inch space between fruit and lid. Wipe off any spills and secure the lid. Let sit out for 24 hours then place in the freezer until ready to use. Place into freezer and store frozen until ready to use. It’s the best strawberry jam you will ever eat! Makes 2 ½ pints.
Easiest Strawberry Jam Ever - Jell-O Freezer Jam
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This is so easy to make and doesn't involve pectin. It takes second place to the other freezer jam, but it is still good over baked, sugared pie crust that is broken into chunks and served with ice cream, fresh strawberries, and this jam. I don't do regular short cakes. I use baked, sugared pie crust. Light and delicious. Ask Sam.
10 cups strawberries, washed and crushed
2 cups sugar
2 large (6 oz.) or 4 small (3 oz.) boxes strawberry Jell-O
A potato masher is the easiest way to mash the berries. In your largest pot, combine strawberries and sugar. Let stand for 1 hour. Heat to boiling, and then simmer for 15 minutes. Wipe down the sides of the pan so no sugar granules remain or the jam will have a grainy texture later. Stir in the Jell-O. Fill clean containers with jam. Old clean jars or plastic containers work well. Freeze the jam. Thaw in fridge before serving on toast, waffles, sandwiches or even ice cream. It will make about 6 ½ pints from this recipe. Try using a combination of flavors, like strawberry and raspberry as well.
Blueberry Freezer Jam
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When I make strawberry freezer jam, I make this blueberry as well. I like to make this in June and July when the berries are fresh, but frozen berries work just as well.
About 7 (1 cup) containers
3 cups prepared fruit (about 2 ½ pints fully ripe blueberries)
5¼ cups sugar, measured into separate bowl
¾ cup water
1 box SURE-JELL Fruit Pectin
Rinse clean plastic containers and lids with boiling water. Dry thoroughly.
Stem and crush blueberries thoroughly, one layer at a time. Measure exactly 3 cups blueberries into large bowl. Stir in sugar. Let stand 10 minutes, stirring occasionally.
Mix water and pectin in small saucepan. Bring to boil on high heat, stirring constantly. Boil and stir 1 minute. Add to blueberry mixture; stir 3 minutes 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. Store in refrigerator up to 3 weeks or freeze extra containers up to 1 year. Thaw in refrigerator before using.
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