cooked strawberry jam desserts

Author of this recipe: Maynard Bascetta

Creamy cooked strawberries & vanilla jam, perfect for toast or cheesecake. #StrawberryJam #SweetDesserts

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Ingredients

• - **Strawberries** - Fresh or frozen, depending on availability.
• - **Sugar** - For sweetness and preservation.
• - **Lemon Juice** - Adds brightness and prevents browning; helps with setting the jam.
• - **Pectin** - Optional but recommended for a thicker consistency without relying solely on cooking time (use if strawberries are not fully ripe).
• - **Vanilla Extract** - Enhances flavor, adding depth to your dessert.
• - **Water** - Used in combination with sugar and pectin to create the jam base.
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Steps

1. ## Delicious Cooked Strawberry Jam Desserts: A Step-by-Step Guide
3. Cooked strawberry jam desserts are a delightful way to enjoy the sweet flavors of strawberries without having to make an entire dessert from scratch. This recipe will guide you through creating a smooth, sweet, and fruity strawberry jam that can be used as a topping for cakes, scones, or even as a spread on toast. Follow these detailed steps to create your own delicious cooked strawberry jam desserts.
5. ### Ingredients
7. - 2 pounds (about 8 large) fresh strawberries
8. - 1/4 cup lemon juice
9. - 2 cups granulated sugar
10. - 2 tablespoons pectin (optional, for better setting)
11. - A small piece of orange peel (optional)
13. ### Equipment Needed
15. - Large pot or saucepan
16. - Wooden spoon or silicone spatula
17. - Fine-mesh strainer
18. - Glass jars with lids and bands
19. - Clean kitchen towels
20. - Ladle
22. ### Step-by-Step Instructions
24. #### 1. Prepare the Strawberries
26. - **Wash and Hull:** Start by washing your strawberries thoroughly under running water to remove any dirt or pesticide residues. Use a small paring knife to hull (remove the stems) from each strawberry.
27. - **Slice Strips:** Slice the strawberries into thin, uniform strips for even cooking.
29. #### 2. Cook the Strawberry Mixture
31. - **Combine Ingredients:** In a large pot or saucepan, combine the sliced strawberries with lemon juice and sugar. If using pectin, add it now as well. Stir to ensure all the ingredients are evenly mixed.
32. - **Heat Over Medium Heat:** Place the pot over medium heat and stir occasionally until the mixture begins to warm up.
34. #### 3. Cook Until Jam Forms
36. - **Bring to a Boil:** Once the mixture comes to a boil, reduce the heat to low and let it simmer gently for about 20-30 minutes. Stir regularly to prevent sticking.
37. - **Test Setting Point (Optional):** To test if your jam has reached the proper setting point, place a small plate in the freezer first. Take a spoonful of the mixture and pour it onto the chilled plate. Let it cool for a few seconds, then push the jam gently with your finger. If it wrinkles, the jam is ready.
39. #### 4. Strain the Jam (Optional)
41. - **Straining:** For a smoother texture, you can strain the jam through a fine-mesh strainer to remove any seeds or pieces of strawberry that didn’t cook down properly.
42. - **Return to Pot:** After straining, return the jam to the pot and let it simmer for another 5 minutes.
44. #### 5. Prepare Jars
46. - **Sterilize Jars:** Place your glass jars in a large pot and cover them with water by about an inch. Bring to a boil and let them boil for 10 minutes. Remove from heat, drain the jars, and set aside.
47. - **Prepare Lids:** Sterilize the lids and bands by boiling them in a separate pot of water for 5 minutes.
49. #### 6. Fill and Seal Jars
51. - **Fill Jars:** Ladle the hot jam into your sterilized jars, leaving about 1/4 inch of headspace at the top.
52. - **Seal Jars:** Wipe the rims clean with a damp cloth to ensure they are free from any jam. Place lids on the jars and screw bands on tightly.
54. #### 7. Process in Water Bath
56. - **Process Jars:** Place your filled jars back into the pot of hot water, making sure that there is at least an inch of water covering each jar. Bring to a boil and let them process for 10 minutes.
57. - **Remove and Cool:** Once processed, remove the jars from the hot water using tongs or oven mitts. Place on a clean towel to cool undisturbed. Allow the jars to cool completely before checking seals.
59. ### Storage Tips
61. Store your homemade cooked strawberry jam in a cool, dry place for up to one year. You can also freeze it for longer storage by transferring jars to the freezer once cooled and sealed tightly.
63. By following these steps, you'll have a delicious, sweet, and fruity strawberry jam dessert that’s perfect for any occasion! Enjoy!
65. **Keywords:** cooked strawberry jam desserts, homemade strawberry jam, strawberry jam recipe, cooking strawberries, fruit jams, pectin in jam, preserving fruits, canning process

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