Strawberry Fayre
I. Lane
Buy This Art Print At AllPosters.com

La Belle Cuisine - More Fruit Recipes

    Fine Cuisine with Art Infusion

"To cook is to create. And to create well...is an act of integrity, and faith,"

Basic Master Strawberry Jam

"The value of those wild fruits is not in the mere possession or eating of them,
but in the sight and enjoyment of them."
~ Henry David Thoreau

Recipe of the Day Categories:

   Recipe Home

   Appetizers

   Beef

   Beverage

   Bread

   Breakfast

   Cake

   Chocolate

   Cookies

   Fish

   Fruit

   Main Dish

   Pasta

   Pies

   Pork

   Poultry

   Salad

   Seafood

   Side Dish

   Soup

   Vegetable

   Surprise!

 
Fruit 3 of 4
George Brookshaw
Buy This Art Print At AllPosters.com

Friday, November 10, 2006

Your patronage of our affiliate partners supports this web site.  We thank you!

Don't forget the candlelight!

Basic Master Strawberry Jam
Berries: A Country Garden Cookbook, Vol. 1
by Sharon Kramis, 1994 Collins Publishers San Francisco

“This recipe uses a short-boil method with liquid pectin because it offers greater ease of preparation than powdered pectin. Liquid pectin requires minimal stirring while the jam is boiling.”

Suggested Equipment:
8-quart, heavy-bottomed, stainless steel or copper-clad kettle
1- and 2-cup measuring cups
4-cup measuring bowl
1 large bowl
1 long-handled wooden spoon
1 set of measuring spoons
1 long-handled metal spoon
Hot pads or gloves, and cotton towels
Tongs, knife, scissors and cup
1-quart pan, for sterilizing lids
Food processor
Timer or clock
 

Strawberry Jam Ingredients:

7 half-pint jars and matching lids (use new lids only)
4 cups crushed strawberries (approximately 6 cups whole strawberries)
7 level cups granulated sugar
1/2 teaspoon margarine
One 3-ounce pouch liquid pectin (available in grocery stores)

To sterilize the jars, wash and rinse them in the dishwasher without detergent and keep warm under cloth towels. Put lids in a small pan, cover with water and boil for 10 minutes. Turn off heat but keep the lids warm.
Rinse strawberries lightly, but do not bruise. Drain. Completely cut away the green caps and any damaged portions of the fruit. Place a small amount of strawberries at a time in a food processor and pulse briefly, making sure to crush but not purée the berries. Repeat until all the strawberries are crushed. [We find it easier to do the crushing by hand, using an old-fashioned potato masher.]
Measure 4 cups of crushed strawberries. Place strawberries and sugar in a large kettle and mix thoroughly.
Open the liquid pectin pouch with scissors. Stand it upright in a cup while waiting for berries to boil. Bring strawberry mixture to a full, rolling boil over high heat. Add the margarine and continue to stir as it melts. Pour in the pectin all at once, stirring vigorously. When the mixture reaches a full, rolling boil again, stir for 1 minute.
Remove the kettle from the heat. Set in the sink and, using a metal spoon, skim off any foam. Transfer back to the stove or counter.
With a 1-cup measuring cup or ladle, fill jars with jam up to 1/8 inch from the rim. With a damp cloth, wipe the jar rims. (The rims of the jars must be impeccably clean or they will not seal properly.) Quickly place lids on top and screw on tightly. Set the jars upside down on a dry towel. Cover and let stand for 5 minutes. Return to upright position. Cover with large cloth towel and set aside to cool for 8 to 15 hours. Store in a cool, dark place for up to 1 year. Keep in the refrigerator once opened. Makes 7 half-pints of jam.

Featured Archive Recipe:  Jacques Pépin's Red Wine and Cassis Strawberries