New recipes

Light Strawberry Jam

Light Strawberry Jam


We are searching data for your request:

Forums and discussions:
Manuals and reference books:
Data from registers:
Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.

Ingredients

  • 4 Cups crushed strawberries
  • 1 Cup unsweetened white grape juice
  • 3 Tablespoons Ball RealFruit Low or No-Sugar Needed Pectin
  • 6 Ball (eight oz) half pint glass preserving jars with lids and bands

Directions

PREPARE boiling water canner. Heat jars in simmering water until ready for use. Do not boil. Wash lids in warm soapy water and set bands aside.

COMBINE strawberries and juice in a 6- to 8-quart saucepan. Gradually stir in pectin. Bring mixture to a full rolling boil that cannot be stirred down, over high heat, stirring constantly. Remove from heat. Skim foam if necessary.

LADLE hot jam into hot jars leaving 1/4 inch headspace. Wipe rim. Center hot lid on jar. Apply band and adjust until fit is fingertip tight.

PROCESS filled jars in a boiling water canner for 10 minutes, adjusting for altitude. Remove jars and cool. Check for seal after 24 hours. Lids should not flex up and down when center is pressed.


Light Strawberry Jam

This strawberry jam &ndash and its fruity variations &ndash contains less sugar but has all the fresh flavour of regular jam. It is more softly set than jams that contain added pectin, but the old-fashioned taste is perfect.

Ingredients

  • 8 cups halved hulled fresh strawberries
  • 1 cup granulated sugar
  • 1/2 cup corn syrup
  • 2 tablespoons freshly squeezed lemon juice

Nutritional facts Per 1 tbsp: about

  • Sodium 3 mg
  • Calories 26.0
  • Potassium 34 mg
  • Cholesterol 0 mg
  • Saturated fat 0 g
  • Total carbohydrate 7 g

Method

In large Dutch oven and using potato masher, crush half of the strawberries. Add remaining strawberries and 1/2 cup water bring to boil over medium heat. Reduce heat to medium-low cover and simmer for 10 minutes.

Stir in sugar, corn syrup and lemon juice bring to full rolling boil, uncovered and stirring often. Boil hard, stirring constantly, just until softly set, 15 to 20 minutes. Remove from heat. Skim off foam.

Fill hot 1-cup (250 mL) canning jars, leaving 1/4-inch (5 mm) headspace. Cover with prepared discs. Screw on bands until resistance is met increase to fingertip tight. Boil in boiling water canner for 10 minutes.

Turn off heat. Uncover and let jars stand in canner for 5 minutes. Lift up rack. With canning tongs, transfer jars to cooling rack let cool undisturbed for 24 hours.

Store in cool, dry, dark place for up to 4 months. Once opened, store in refrigerator for up to 4 weeks.


Light Strawberry Jam

This strawberry jam &ndash and its fruity variations &ndash contains less sugar but has all the fresh flavour of regular jam. It is more softly set than jams that contain added pectin, but the old-fashioned taste is perfect.

Ingredients

  • 8 cups halved hulled fresh strawberries
  • 1 cup granulated sugar
  • 1/2 cup corn syrup
  • 2 tablespoons freshly squeezed lemon juice

Nutritional facts Per 1 tbsp: about

  • Sodium 3 mg
  • Calories 26.0
  • Potassium 34 mg
  • Cholesterol 0 mg
  • Saturated fat 0 g
  • Total carbohydrate 7 g

Method

In large Dutch oven and using potato masher, crush half of the strawberries. Add remaining strawberries and 1/2 cup water bring to boil over medium heat. Reduce heat to medium-low cover and simmer for 10 minutes.

Stir in sugar, corn syrup and lemon juice bring to full rolling boil, uncovered and stirring often. Boil hard, stirring constantly, just until softly set, 15 to 20 minutes. Remove from heat. Skim off foam.

Fill hot 1-cup (250 mL) canning jars, leaving 1/4-inch (5 mm) headspace. Cover with prepared discs. Screw on bands until resistance is met increase to fingertip tight. Boil in boiling water canner for 10 minutes.

Turn off heat. Uncover and let jars stand in canner for 5 minutes. Lift up rack. With canning tongs, transfer jars to cooling rack let cool undisturbed for 24 hours.

Store in cool, dry, dark place for up to 4 months. Once opened, store in refrigerator for up to 4 weeks.


Light Strawberry Jam

This strawberry jam &ndash and its fruity variations &ndash contains less sugar but has all the fresh flavour of regular jam. It is more softly set than jams that contain added pectin, but the old-fashioned taste is perfect.

Ingredients

  • 8 cups halved hulled fresh strawberries
  • 1 cup granulated sugar
  • 1/2 cup corn syrup
  • 2 tablespoons freshly squeezed lemon juice

Nutritional facts Per 1 tbsp: about

  • Sodium 3 mg
  • Calories 26.0
  • Potassium 34 mg
  • Cholesterol 0 mg
  • Saturated fat 0 g
  • Total carbohydrate 7 g

Method

In large Dutch oven and using potato masher, crush half of the strawberries. Add remaining strawberries and 1/2 cup water bring to boil over medium heat. Reduce heat to medium-low cover and simmer for 10 minutes.

Stir in sugar, corn syrup and lemon juice bring to full rolling boil, uncovered and stirring often. Boil hard, stirring constantly, just until softly set, 15 to 20 minutes. Remove from heat. Skim off foam.

Fill hot 1-cup (250 mL) canning jars, leaving 1/4-inch (5 mm) headspace. Cover with prepared discs. Screw on bands until resistance is met increase to fingertip tight. Boil in boiling water canner for 10 minutes.

Turn off heat. Uncover and let jars stand in canner for 5 minutes. Lift up rack. With canning tongs, transfer jars to cooling rack let cool undisturbed for 24 hours.

Store in cool, dry, dark place for up to 4 months. Once opened, store in refrigerator for up to 4 weeks.


Light Strawberry Jam

This strawberry jam &ndash and its fruity variations &ndash contains less sugar but has all the fresh flavour of regular jam. It is more softly set than jams that contain added pectin, but the old-fashioned taste is perfect.

Ingredients

  • 8 cups halved hulled fresh strawberries
  • 1 cup granulated sugar
  • 1/2 cup corn syrup
  • 2 tablespoons freshly squeezed lemon juice

Nutritional facts Per 1 tbsp: about

  • Sodium 3 mg
  • Calories 26.0
  • Potassium 34 mg
  • Cholesterol 0 mg
  • Saturated fat 0 g
  • Total carbohydrate 7 g

Method

In large Dutch oven and using potato masher, crush half of the strawberries. Add remaining strawberries and 1/2 cup water bring to boil over medium heat. Reduce heat to medium-low cover and simmer for 10 minutes.

Stir in sugar, corn syrup and lemon juice bring to full rolling boil, uncovered and stirring often. Boil hard, stirring constantly, just until softly set, 15 to 20 minutes. Remove from heat. Skim off foam.

Fill hot 1-cup (250 mL) canning jars, leaving 1/4-inch (5 mm) headspace. Cover with prepared discs. Screw on bands until resistance is met increase to fingertip tight. Boil in boiling water canner for 10 minutes.

Turn off heat. Uncover and let jars stand in canner for 5 minutes. Lift up rack. With canning tongs, transfer jars to cooling rack let cool undisturbed for 24 hours.

Store in cool, dry, dark place for up to 4 months. Once opened, store in refrigerator for up to 4 weeks.


Light Strawberry Jam

This strawberry jam &ndash and its fruity variations &ndash contains less sugar but has all the fresh flavour of regular jam. It is more softly set than jams that contain added pectin, but the old-fashioned taste is perfect.

Ingredients

  • 8 cups halved hulled fresh strawberries
  • 1 cup granulated sugar
  • 1/2 cup corn syrup
  • 2 tablespoons freshly squeezed lemon juice

Nutritional facts Per 1 tbsp: about

  • Sodium 3 mg
  • Calories 26.0
  • Potassium 34 mg
  • Cholesterol 0 mg
  • Saturated fat 0 g
  • Total carbohydrate 7 g

Method

In large Dutch oven and using potato masher, crush half of the strawberries. Add remaining strawberries and 1/2 cup water bring to boil over medium heat. Reduce heat to medium-low cover and simmer for 10 minutes.

Stir in sugar, corn syrup and lemon juice bring to full rolling boil, uncovered and stirring often. Boil hard, stirring constantly, just until softly set, 15 to 20 minutes. Remove from heat. Skim off foam.

Fill hot 1-cup (250 mL) canning jars, leaving 1/4-inch (5 mm) headspace. Cover with prepared discs. Screw on bands until resistance is met increase to fingertip tight. Boil in boiling water canner for 10 minutes.

Turn off heat. Uncover and let jars stand in canner for 5 minutes. Lift up rack. With canning tongs, transfer jars to cooling rack let cool undisturbed for 24 hours.

Store in cool, dry, dark place for up to 4 months. Once opened, store in refrigerator for up to 4 weeks.


Light Strawberry Jam

This strawberry jam &ndash and its fruity variations &ndash contains less sugar but has all the fresh flavour of regular jam. It is more softly set than jams that contain added pectin, but the old-fashioned taste is perfect.

Ingredients

  • 8 cups halved hulled fresh strawberries
  • 1 cup granulated sugar
  • 1/2 cup corn syrup
  • 2 tablespoons freshly squeezed lemon juice

Nutritional facts Per 1 tbsp: about

  • Sodium 3 mg
  • Calories 26.0
  • Potassium 34 mg
  • Cholesterol 0 mg
  • Saturated fat 0 g
  • Total carbohydrate 7 g

Method

In large Dutch oven and using potato masher, crush half of the strawberries. Add remaining strawberries and 1/2 cup water bring to boil over medium heat. Reduce heat to medium-low cover and simmer for 10 minutes.

Stir in sugar, corn syrup and lemon juice bring to full rolling boil, uncovered and stirring often. Boil hard, stirring constantly, just until softly set, 15 to 20 minutes. Remove from heat. Skim off foam.

Fill hot 1-cup (250 mL) canning jars, leaving 1/4-inch (5 mm) headspace. Cover with prepared discs. Screw on bands until resistance is met increase to fingertip tight. Boil in boiling water canner for 10 minutes.

Turn off heat. Uncover and let jars stand in canner for 5 minutes. Lift up rack. With canning tongs, transfer jars to cooling rack let cool undisturbed for 24 hours.

Store in cool, dry, dark place for up to 4 months. Once opened, store in refrigerator for up to 4 weeks.


Light Strawberry Jam

This strawberry jam &ndash and its fruity variations &ndash contains less sugar but has all the fresh flavour of regular jam. It is more softly set than jams that contain added pectin, but the old-fashioned taste is perfect.

Ingredients

  • 8 cups halved hulled fresh strawberries
  • 1 cup granulated sugar
  • 1/2 cup corn syrup
  • 2 tablespoons freshly squeezed lemon juice

Nutritional facts Per 1 tbsp: about

  • Sodium 3 mg
  • Calories 26.0
  • Potassium 34 mg
  • Cholesterol 0 mg
  • Saturated fat 0 g
  • Total carbohydrate 7 g

Method

In large Dutch oven and using potato masher, crush half of the strawberries. Add remaining strawberries and 1/2 cup water bring to boil over medium heat. Reduce heat to medium-low cover and simmer for 10 minutes.

Stir in sugar, corn syrup and lemon juice bring to full rolling boil, uncovered and stirring often. Boil hard, stirring constantly, just until softly set, 15 to 20 minutes. Remove from heat. Skim off foam.

Fill hot 1-cup (250 mL) canning jars, leaving 1/4-inch (5 mm) headspace. Cover with prepared discs. Screw on bands until resistance is met increase to fingertip tight. Boil in boiling water canner for 10 minutes.

Turn off heat. Uncover and let jars stand in canner for 5 minutes. Lift up rack. With canning tongs, transfer jars to cooling rack let cool undisturbed for 24 hours.

Store in cool, dry, dark place for up to 4 months. Once opened, store in refrigerator for up to 4 weeks.


Light Strawberry Jam

This strawberry jam &ndash and its fruity variations &ndash contains less sugar but has all the fresh flavour of regular jam. It is more softly set than jams that contain added pectin, but the old-fashioned taste is perfect.

Ingredients

  • 8 cups halved hulled fresh strawberries
  • 1 cup granulated sugar
  • 1/2 cup corn syrup
  • 2 tablespoons freshly squeezed lemon juice

Nutritional facts Per 1 tbsp: about

  • Sodium 3 mg
  • Calories 26.0
  • Potassium 34 mg
  • Cholesterol 0 mg
  • Saturated fat 0 g
  • Total carbohydrate 7 g

Method

In large Dutch oven and using potato masher, crush half of the strawberries. Add remaining strawberries and 1/2 cup water bring to boil over medium heat. Reduce heat to medium-low cover and simmer for 10 minutes.

Stir in sugar, corn syrup and lemon juice bring to full rolling boil, uncovered and stirring often. Boil hard, stirring constantly, just until softly set, 15 to 20 minutes. Remove from heat. Skim off foam.

Fill hot 1-cup (250 mL) canning jars, leaving 1/4-inch (5 mm) headspace. Cover with prepared discs. Screw on bands until resistance is met increase to fingertip tight. Boil in boiling water canner for 10 minutes.

Turn off heat. Uncover and let jars stand in canner for 5 minutes. Lift up rack. With canning tongs, transfer jars to cooling rack let cool undisturbed for 24 hours.

Store in cool, dry, dark place for up to 4 months. Once opened, store in refrigerator for up to 4 weeks.


Light Strawberry Jam

This strawberry jam &ndash and its fruity variations &ndash contains less sugar but has all the fresh flavour of regular jam. It is more softly set than jams that contain added pectin, but the old-fashioned taste is perfect.

Ingredients

  • 8 cups halved hulled fresh strawberries
  • 1 cup granulated sugar
  • 1/2 cup corn syrup
  • 2 tablespoons freshly squeezed lemon juice

Nutritional facts Per 1 tbsp: about

  • Sodium 3 mg
  • Calories 26.0
  • Potassium 34 mg
  • Cholesterol 0 mg
  • Saturated fat 0 g
  • Total carbohydrate 7 g

Method

In large Dutch oven and using potato masher, crush half of the strawberries. Add remaining strawberries and 1/2 cup water bring to boil over medium heat. Reduce heat to medium-low cover and simmer for 10 minutes.

Stir in sugar, corn syrup and lemon juice bring to full rolling boil, uncovered and stirring often. Boil hard, stirring constantly, just until softly set, 15 to 20 minutes. Remove from heat. Skim off foam.

Fill hot 1-cup (250 mL) canning jars, leaving 1/4-inch (5 mm) headspace. Cover with prepared discs. Screw on bands until resistance is met increase to fingertip tight. Boil in boiling water canner for 10 minutes.

Turn off heat. Uncover and let jars stand in canner for 5 minutes. Lift up rack. With canning tongs, transfer jars to cooling rack let cool undisturbed for 24 hours.

Store in cool, dry, dark place for up to 4 months. Once opened, store in refrigerator for up to 4 weeks.


Light Strawberry Jam

This strawberry jam &ndash and its fruity variations &ndash contains less sugar but has all the fresh flavour of regular jam. It is more softly set than jams that contain added pectin, but the old-fashioned taste is perfect.

Ingredients

  • 8 cups halved hulled fresh strawberries
  • 1 cup granulated sugar
  • 1/2 cup corn syrup
  • 2 tablespoons freshly squeezed lemon juice

Nutritional facts Per 1 tbsp: about

  • Sodium 3 mg
  • Calories 26.0
  • Potassium 34 mg
  • Cholesterol 0 mg
  • Saturated fat 0 g
  • Total carbohydrate 7 g

Method

In large Dutch oven and using potato masher, crush half of the strawberries. Add remaining strawberries and 1/2 cup water bring to boil over medium heat. Reduce heat to medium-low cover and simmer for 10 minutes.

Stir in sugar, corn syrup and lemon juice bring to full rolling boil, uncovered and stirring often. Boil hard, stirring constantly, just until softly set, 15 to 20 minutes. Remove from heat. Skim off foam.

Fill hot 1-cup (250 mL) canning jars, leaving 1/4-inch (5 mm) headspace. Cover with prepared discs. Screw on bands until resistance is met increase to fingertip tight. Boil in boiling water canner for 10 minutes.

Turn off heat. Uncover and let jars stand in canner for 5 minutes. Lift up rack. With canning tongs, transfer jars to cooling rack let cool undisturbed for 24 hours.

Store in cool, dry, dark place for up to 4 months. Once opened, store in refrigerator for up to 4 weeks.


Watch the video: Leichte Beute Meme (July 2022).


Comments:

  1. Eadig

    I specially registered on the forum to say thank you for your support, how can I thank you?

  2. Peleus

    This sentence, is incomparable))), I like :)

  3. Mac Ailean

    What a necessary phrase ... The phenomenal idea, admirable

  4. Kazimi

    In my opinion, mistakes are made. Write to me in PM, discuss it.

  5. Ixtli

    What is funny phrase

  6. Arashirg

    Congratulations, you have visited another idea



Write a message