strawberry preserves

This 3-ingredient Strawberry Jam recipe made with strawberries, sugar and lemon juice (no pectin!) makes a few small jars to store in the fridge or freezer.

3-Ingredient Strawberry Jam - Instant Pot | Stove

strawberries

sugar

lemon juice (fresh)

Rinse and dry strawberries. Remove the green crowns (tops) and cut in half.

Prep Strawberries

In a large mixing bowl or the steel pot of Instant Pot (if using IP), add strawberries and sugar.  Toss to combine and leave aside for 10 minutes. The strawberries will start releasing their juices.

Macerate Strawberries

Close lid and select pressure cook for 1 minute, HIGH pressure. Wait for natural pressure release.  Open the lid after the pin drops

Stir in lemon juice and turn on Saute mode. Using a potato masher, mash the strawberries till they break down leaving some chunks.

Simmer to thicken the jam while stirring in between. It takes somewhere between 15-20 minutes, depending on the quantity. If you like the texture really smooth, puree it using an immersion blender.

Instant Pot Method

In a food processor, pulse strawberries until coarsely chopped. Transfer to a wide dutch oven or pasta pot. Tip: Using a wide and tall pot keeps the hot sugar bubbles from flying out of the pan.

Stir in sugar and lemon juice. Cook over medium-high, stirring frequently until the jam bubbles and thickens. It can take up 15-20 minutes depending on the quantity.  Note: Keep stirring in between to prevent the sugars from burning at the bottom.

Stovetop

Let the jam cool completely. Store in airtight containers and refrigerate up to 4 weeks, or freeze for up to 2 months.

Cool and Store

3-Ingredient Strawberry Jam – Instant Pot | Stovetop Recipe
Recipe 💁🏻‍♀️  https://spicecravings.com/strawberry-jam

This 3-ingredient Strawberry Jam recipe made with strawberries, sugar and lemon juice (no pectin!) makes a few small jars to store in the fridge or freezer.

Here's what you need:
2 lbs. strawberries
1 cup sugar
1 tbsp lemon juice (fresh)

DETAILED INSTRUCTIONS 💁🏻‍♀️: https://spicecravings.com/pesto-sauce

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3-Ingredient Strawberry Jam – Instant Pot | Stove

Seagram's Sweet Tea Vodka is nice for all types of summer cocktails. Here, it shines when mixed with strawberry preserves and lemon juice.Recipe&nbsp;courtesy of Seagram’s

Southern Sweet Tea Jam

seagram’s sweet tea vodka

lemon juice

simple syrup

strawberry jam

Add all ingredients to a cocktail shaker with ice.

Shake hard to chill and combine ingredients.

Fresh strawberries and prepared strawberry preserves are rolled up and baked in sweet yeast dough. Topped with swirls of light and fluffy cream cheese frosting. It&#39;s the perfect spring brunch pastry!

Strawberries and Cream Sweet Rolls

milk

salt

dry yeast

water

eggs (room temperature)

all-purpose flour (sifted)

unsalted butter (melted)

strawberry preserves (divided)

vanilla extract

red food color (optional)

salted butter (at room temperature)

cream cheese (at room temperature)

confectioners’ sugar

Heat the milk, 1/2 cup sugar and salt in a saucepan over medium-high heat. Stir until sugar melts and a few small bubbles appear at the edges of the pan. Remove from heat and let cool to lukewarm.

Meanwhile, dissolve yeast and 1 teaspoon sugar in very warm water (90°F to 110°F) in the bowl of a standing mixer (or a large bowl if you don’t have a stand mixer). Stir the mixture with the paddle attachment or a wooden spoon until well blended. Let stand for 5 minutes or until the mixture foams and bubbles.

Beat the eggs into the yeast mixture. Stir in the lukewarm milk.  Switch to the dough hook then add in flour a little at a time until a shaggy dough forms. Mix in the melted butter then add in more flour until the dough is elastic and pulls away from the sides of the mixer. Note: you may not have to use all the flour. Do not add so much flour that the dough does not stick to your hands.

Set a timer and mix with the dough hook for 5 minutes. If you are kneading by hand, work the dough on a lightly floured surface for 5 minutes.

Place the dough in a buttered bowl and turn it over to coat the entire surface. Cover with plastic wrap and let rise in a warm place for 1 hour or until doubled.

Punch down dough and turnout onto a lightly floured surface. Knead a few times and cut into two pieces. Roll out each piece to roughly 1/8-inch thickness, about 15x12-inch rectangles.

Dough

Stir together the strawberry preserves, vanilla extract, and food color, if using.

Evenly spread 1/2 cup of the preserves onto one of the dough pieces. Scatter 1 cup of the quartered strawberries across the dough. Starting at a long end, carefully roll up the dough. Trim away about 1&quot; of the tapered ends to even the roll (discard). Cut the dough into 12 buns using light sawing motions with a serrated knife.  Wipe the blade with a damp towel between each cut. Repeat the process with the remaining dough and filling ingredients.

Coat two 9-inch round cake pans with flour-based baking spray.  Place 12 slices in each pan, just touching. Cover and let rise for about 45 minutes or until well puffed.

Meanwhile, preheat the oven to 375°.

Bake rolls for 22-26 minutes or until golden on top. Keep a close eye on them so they don’t over-bake!  Remove from the oven and let cool for 10 minutes before frosting.

Filling

Beat the butter and cream cheese together in the bowl of an electric mixer. Mix in the confectioners’ sugar until just combined. Add the vanilla extract and beat again. Turn the mixer to high and beat until light and billowy, about 3 minutes with a timer set. Spread the frosting over the warm sweet rolls in the pans. The frosting will melt slightly.

Serve warm.

Frosting

An Easy Strawberry Jam Recipe with no pectin!

Easy Strawberry Jam Recipe with no pectin

strawberries,

In a heavy bottom saucepan, mix strawberries, sugar, and lemon juice.

Stir over med-low heat until the sugar is dissolved.

Increase heat to med-high and bring mixture to a rolling boil.

Stir frequently mashing the strawberries as you stir, continuing to boil, until jam is thickened and bubbles completely cover the surface of the jam. (about 10 minutes.)

Transfer jam to a jar and let cool to room temperature.

Seal jars and store in refrigerator for about 10 days (or freeze)

I made this recipe first time making jam it came out fantastic friends and family loved it on a side note I made blueberry basically using same instructions only had little blueberries one cup of blueberries 1/3 cup sugar and 1 tablespoon of lemon juice a pinch of cinnamon it was awesome same results as a strawberry jam thank you again sincerely Rebecca Kellogg

This was great and easy!! I used what i had in house .16 oz frozen strawberries and 2 hand fulls of fresh blueberries!! Served with scones and english clotted cream for my friends from England..

Fantastic, simple recipe. This is the best-tasting jam I have had in a while! Thank you!

This was my first attempt at making jam. This recipe was quick &amp; easy. My jam came out delicious!! Thanks for sharing it!!

My first time jam making what a fab recipe, I will never buy Jam again. Even converted hubby to blueberries. I did use 184g jam sugar instead of granulated, and it  was amazing. I would recommend anyone to try it, it was so therapeutic too. The possibilities are endless

My first time making jam.  Was so simple and the results are fantastic!! Tastes so good!!! 😋

I was skeptical but I tried it and was IMPRESSED!  Love that it is natural, without the pectin.  Not too much sugar either.  Tastes fresh.  Will make again.  Thank You

Perfect and delicious!!! Added a bit of lemon zest too. We will surely be making this again!

I grew up making jam with my Grandma. This small batch recipe gave similar results in a fraction of the time! This is a keeper!

Best recipe I have tried for homemade jam! I will be making this recipe from here on out.

I’ve been making jam like this for years. So easy and delicious!

Made this jam the other day doubled the recipe using strawberries and blackberries and it turned out great,very quick and easy to make.

I substituted about 1/4 rhubarb.  Was delish!   Added a little tartness.

This was such an easy jam recipe. I really like the fact that no pectin added was required. It turned out perfect and was delicious! Thank you for sharing.😊

https://content.jwplatform.com/videos/&rdquo;CmpgZKqI&rdquo;.mp4

”Quick

Easy homemade strawberry jam crumble bars. They’re filled with everything to love about a classic strawberry fruit crisp – flavorful strawberries nestled between a buttery brown sugar and oat crust and crumb topping – but in convenient hand held form! Made with simple pantry ingredients, easily adaptable (egg free, vegan, gluten free options), and perfect for sharing.

Strawberry Jam Crumble Bars

(180

Preheat the oven to 350℉. Line a 9×9-inch baking pan with parchment paper, leaving about an inch overhang on two sides. Set aside.

Make the crumble: In a large mixing bowl, stir together the oats, flour, sugars, baking soda and spices until well-combined.

Cut the butter into cubes, then use your fingers to gently knead the butter into the dry ingredients, until completely incorporated, and you’ve formed a shaggy, crumbly dough, that easily sticks together when pinched. This will take a few minutes.

Assemble: Scoop about two thirds of the crumble dough into the baking pan, and press into an even layer along the bottom. Spoon the jam over the bottom crust, leaving about 1/4 border around the sides. Top with the chopped strawberries and lemon zest (if using).

Sprinkle the remaining crumble mixture over top, from edge to edge. Very gently press the crumbles into the jam.

Bake for 35-45 minutes, until the crumble topping is golden brown and has puffed up a bit. The jam may be starting to bubble up through the crumbs, slightly. Remove from the oven and let cool completely before cutting into bars.

This looks so yummy! And I love the idea of topping the crumble with fresh berries to melt in!

These look delicious, Laura, as do all of your berry recipes.
One question, though -- why do you say to let the parchment paper hang over two of the sides of the pan by an inch? Is that so the bars are easier to lift out of the pan? If so, do you lift out the whole slab first, or cut the bars while they're still in the pan?

I made these last night for a treat.  I have 3 teenage sons, 17, 15 and 13 and they each had 2 pieces!  There are only 3 left and that goes without saying that they were a huge hit and were delicious!  I will definitely be making these again, thank you!

I forgot the lemon zest and the top was burnt but it's so delicious still! Will try the raspberry and caramel next.

Thank you for sharing the recipe process. It would really help.

I love all your recipes. Thanks for sharing this article! Although I don't know how to cook, I will definitely try it one day.

I skipped the lemon zest and did peaches and nutmeg instead of strawberries and ginger. 
I also put some decorative peach slices coated with brown sugar on top for the last 15 minutes of baking. Came out beautiful and delicious! Sort of like a peach cobbler. My only regret is that I didn't have vanilla ice cream to go with it.

This strawberry honey butter is an easy and delicious recipe for homemade preserves. Fresh strawberries and honey make it so much better than store bought jam! This recipe makes 4 half pint jars.

Strawberry Honey Butter

strawberries (washed and hulled)

honey

tsp vanilla extract

tsp salt

Prepare your boiling water canner. Heat four half pint jars in simmering water until ready to use, but do not boil. Wash lids in warm soapy water and set aside with bands.

Puree the strawberries in a food processor until smooth.

Combine the strawberry puree with the sugar, honey, lemon juice, vanilla extract, and salt in a deep pot set over medium heat. Bring the mixture to a boil, stirring frequently to prevent scorching.

Lower the heat and simmer until the mixture is very thick, about 60-90 minutes, stirring frequently. Any foam produced by the strawberries will disappear with the cooking process. The strawberry honey butter is finished cooking when it holds shape on a spoon.

Using a jar lifter, grab one canning jar, place on a towel or wooden cutting board, then ladle hot butter into a hot jar leaving a 1/4 inch headspace. Remove air bubbles (this headspace tool is perfect for this). Wipe jar rim.

Center lid on jar and apply band, adjust to fingertip tight. Place jar in boiling water canner. Repeat until all jars are filled.

Once the water is boiling, process the jars for 10 minutes, adjusting for altitude. Turn off the heat, remove lid, and let jars stand in the water for 5 minutes. Remove the jars and let them cool undisturbed for 12-24 hours. Check lids for seal, they should not flex when the center is pressed.

There&#x27;s nothing quite like a freshly made jam. With just a few ingredients, you can whip up a delicious batch of strawberry jam that you’ll wish you made sooner. The best strawberry jam is homemade strawberry jam with simple ingredients. I promise, you won’t even want to go back to store-bought after you’ve made your own!

The Best Homemade Strawberry Jam Recipe

granulated sugar

Step 1. Prep the strawberries. Rinse them thoroughly...

Step 1. Prep the strawberries. Rinse them thoroughly under cold running water, and remove the stems and any blemishes. Cut the strawberries into small pieces, about the size of a quarter. Use a potato masher to begin breaking down the strawberries to release some of their juices.

Step 2. In a large, heavy-bottomed saucepan, combine...

Step 2. In a large, heavy-bottomed saucepan, combine the strawberries, sugar, and lemon juice. Stir to combine, and bring the mixture to a boil over medium-high heat. Reduce the heat to medium-low, and let the mixture simmer for 20-25 minutes, stirring occasionally. Use a potato masher to gently mash the strawberries, to break them down further.

Step 3. After the jam has simmered for...

Step 3. After the jam has simmered for 20-25 minutes, stir in the vanilla extract.

Step 4. Once you've added the vanilla extract,...

Step 4. Once you've added the vanilla extract, remove the saucepan from the heat and let the jam cool for 5-10 minutes. Then, transfer the jam to a canning jar or container with a tight-fitting lid. You can store the jam in the refrigerator for up to 2 weeks, or freeze it for longer storage.

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