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Freezer Strawberry Jam

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)-
Energy (kCal)3223.92
Carbohydrates (g)806.384
Total fats (g)-
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. You will need clean plastic containers and lids; rinse them thoroughly with boiling water and make sure they are completely dry. | 2. Rinse strawberries gently with clean water, pat dry, then stem and crush them thoroughly, one layer at a time. | 3. Measure exactly 2 cups crushed berries into a large bowl; stir in sugar. | 4. Let stand for 10 minutes, stirring occasionally. | 5. Mix water and pectin in small saucepan; bring to boil on high heat, stirring constantly. | 6. Continue boiling and stirring 1 minute. | 7. Remove from heat and add to fruit mixture; stir constantly for three minutes or until sugar is dissolved and no longer grainy; a few sugar crystals may remain and that's okay. | 8. Fill prepared containers immediately to within 1/2 inch of tops. | 9. Wipe off top edges and immediately cover with lids. | 10. Let stand at room temperature 24 hours. | 11. Your jam is now ready to use, and can be stored in the fridge for up to three weeks or frozen for up to one year. | 12. Thaw frozen jam in the fridge before using. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    strawberry 1 quart - - - -
    sugar 4 cups 3223.92 806.3839999999999 0.0 0.0
    water 3/4 cup 0.0 0.0 0.0 0.0
    fruit pectin 1 box - - - -

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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