randyd@orca.UUCP (06/22/83)
Here in Oregon, the strawberry crop is at its peak right now.
This has been one of the best berry crops in years. So I
thought I would throw out my favorite recipe for strawberry jam.
This is a low sugar freezer jam.
-----------------------------
Strawberry Jam - low sugar - freezer type
Yeild - 1.5 to 2 pints
Equipment:
3 quart sauce pan
jelly bag
small bowl (to catch the juice)
2 pints of freezer cartons
Ingredients:
6 Cups fresh strawberries (cleaned & sliced)
3/4 Cup sugar
1 box pectin (1.5 or 2 oz)
Proceedure:
Heat strawberries in the saucepan over low heat until
the juice starts to flow. Raise heat and bring to a
boil while stirring. Boil for 5 minutes stirring
continously (so it won't burn or stick). Remove
from the heat.
Put the cooked berries in the jelly bag and let it
drip (into the bowl) for 5 minutes. Save the juice
for other uses (see below).
Return the pulp to the saucepan and stir in the
sugar and pectin. Bring the mixture to a boil
stirring continously. Boil 1 min. and remove
from the heat.
Put the jam into freezer cartons (If you wait
too long it will get too thick to handle).
Allow to cool and freeze.
------------------------------------------------------
Variations:
substitute 2 cups of rhubarb for 2 cups of berries.
------------------------------------------------------
What to do with the juice:
Strawberry syrup:
Juice from one batch of strawberry jam
(about a pint)
1/2 Cup white corn syrup (karo)
2 Cups sugar
Mix the juice, sugar and syrup and bring to a rolling boil
(in a saucepan on the stove or in the microwave).
Remove from heat and allow it to cool.
Yeild: aprox 2 cups
More sugar can be used if you like thicker syrup.
------------------------------------------------------
Randy Dietrich
Engineering Computing Systems
Tektronix Inc.
Wilsonville, Oregon, USA
UUCP: ...!{ucbvax or decvax}!tektronix!tekecs!randyd (ignore return address)
CSNET: tekecs!randyd @ tektronix
ARPA: tekecs!randyd.tektronix @ rand-relayrandyd@orca.UUCP (Randy Dietrich) (06/29/84)
Since we, in Oregon, are in the middle of the Strawberry season,
I thought this may be of some interest. Real Oregon strawberries
are the best of course.
-----------------------------
Strawberry Jam - low sugar - freezer type
Yeild - 1.5 to 2 pints
Equipment:
3 quart sauce pan
jelly bag
small bowl (to catch the juice)
2 pints of freezer cartons
Ingredients:
6 Cups fresh strawberries (cleaned & sliced)
3/4 Cup sugar
1 box pectin (1.5 or 2 oz)
Proceedure:
Heat strawberries in the saucepan over low heat until
the juice starts to flow. Raise heat and bring to a
boil while stirring. Boil for 5 minutes stirring
continously (so it won't burn or stick). Remove
from the heat.
Put the cooked berries in the jelly bag and let it
drip (into the bowl) for 5 minutes. Save the juice
for other uses (see below).
Return the pulp to the saucepan and stir in the
sugar and pectin. Bring the mixture to a boil
stirring continously. Boil 1 min. and remove
from the heat.
Put the jam into freezer cartons (If you wait
too long it will get too thick to handle).
Allow to cool and freeze.
------------------------------------------------------
Variations:
substitute 2 cups of rhubarb for 2 cups of berries.
------------------------------------------------------
What to do with the juice:
Strawberry syrup:
Juice from one batch of strawberry jam
(about a pint)
1/2 Cup white corn syrup (karo)
2 Cups sugar
Mix the juice, sugar and syrup and bring to a rolling boil
(in a saucepan on the stove or in the microwave).
Remove from heat and allow it to cool.
Yeild: aprox 2 cups
More sugar can be used if you like thicker syrup.
------------------------------------------------------
Randy Dietrich
Engineering Computing Systems
Tektronix Inc.
Wilsonville, Oregon, USA
UUCP: ...!{ucbvax or decvax}!tektronix!tekecs!randyd (ignore return address)
CSNET: tekecs!randyd @ tektronix
ARPA: tekecs!randyd.tektronix @ rand-relay