Strawberry Jam Recipe - How to Make Fresh Strawberry Jam - Strawberry Preserves
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- Опубліковано 27 сер 2024
- Learn how to make a Strawberry Jam Recipe! Visit foodwishes.blog... for the ingredients, more information, and many, many more video recipes. I hope you enjoy this easy Fresh Strawberry Jam recipe!
Check out the recipe: www.allrecipes.com/Recipe/257919/Fresh-Strawberry-Jam/
That spoon was SO TINY! Love the recipe.
To put it in perspective, the recipe that comes with the pectin powder from the store calls for *seven cups of sugar* compared to Chef John's 2 1/4 cups. As a major jam junkie I will definitely give this a try.
the freakishly small wooden spoon is cosmetically suitable for all occasions if not altogether practical; it is the little black dress of cooking.
Trimming off the stem piece in case it's poisonous while leaving the actual poisonous part in for the extra kick. Brilliant and lovable as alway chef.
if I can't find fresh water, is frozen ok?
Sugar is added in parts to avoid crystallization.
Those strawberries are so heavenly beautiful, for some reasons I'd feel bad processing them, I'd just eat them like that all at once. Top notch recipe as always of course.
Can I use chicken stock instead of water?
Brian Adams I think for this, you're going to want to splurge and use the veal stock.
Brian Adams toilet water left to age is the only alternative
Brian Adams add a lil bit of cayenne for extra flavor
Don't you mean cayenne?
thekapper what?
I not only watch these videos for cool recipes but oddly enough, I like to listen to him talk. Am I weird?
Brianna Williams So do I. It was a little odd at first the way his voice trails high and low, but now I find his voice is soothing somehow. When I watch older videos of his. there's a noticeable difference. His voice has a lot more personality now.
+1. If you're weird, at least you're not alone.
i like the recipes and the videos i cant stand the inflection in his voice it just really annoys to the point i have to take breaks during the video. usually go read some comments, then go back and watch some more.
+Kenneth Donnelly Bahahaha . My wife and I were just talking about this exact thing. The thing is, I've heard him on some of his other vids, ones where he is talking to the camera, and he doesn't sound like that.
Kenneth Donnelly I completely agree. I wish he would go back to the way he used to talk around 6 years ago. The high pitch inflection drives me nuts!
Been searching for this recipe for years. my friends mom made this when we were kids from wild strawberries. BEST jam ever...thanks.
This is my jam.
Pump Up The Jam by Technotronic is my jam.
Did chef John just drop a 420 joke?
its been done before. watch his grilled cheese sandwich vid xD
Was just gonna mention that.
Can you put here a link to that video? Since Chef John has more than one grilled cheese video... Thanks!
inside out grilled cheese.
if you eating grilled cheese you already 420'd
Chef John, You're our hero - The Swedish Family of two adults and four (!) Girls. We need you today, when the hell came to us yesterday in Stockholm. Love (and foodwishes) will conquer all hate :-)
Its nice to know I'm not the only one who doesn't use pectin in making jam. Thank you for sharing
I don't know if you are a better cook or a better comedian. Ether or, I enjoy your vids every single time.
You always brighten up my day with each new video, Chef John. Thanks!
once half way cooled you could add quarter cup of chia seeds. that will help to jell it up and you'll get all the chia benefits.
would love to have this with some english muffins, eggs and bacon thanks for sharing
How could anyone dislike this recipe? Smh!!!
Perfect timing for this recipe!!! Strawberries hit early for us this year.
Testing the temp without a termometer, dip your finger into it and if count how long you scream in pain according to this formula (minutes of screaming)*5 degree = final temp
That looks fabulous with the clotted cream and all.
I wanna see you make some Swedish Ostakaka! My grandma makes it every year for Christmas. She uses fresh cow's milk but I"m pretty sure that's tough to get, so I'd love to see what you do with it! (She serves it with strawberry preserves from her own strawberries, so this reminded me of it).
Wow this looks delightful. My neighbor is moving away this month, and I think I'm going to make a batch of this as a going away present for them! Thank you, Chef!
I like to use the second method of removing strawberry stems; you know, just for the hull of it...
the only jam worth my time
Those strawberries were beautiful! Well done Chef
You are the Dodge Ram of your Darryl Strawberry Jam.
Nice to know how to make pectin from apples and lemons! I will be going strawberry picking very soon!
Actually the foam is my favorite part of making Strawberry Jam. It looks like Marshmellow Fluff, but tastes so much better!
"Tea" time at 4:20. Damn, gotta love this guy !
Creative, Chef John. Very creative and you have us all fixed up now for tea time. Whoo Whoo.
For trimming the strawberries, I would honestly just do it by hand. Grip the stem with your fingers and gently rotate it off the strawberry. It's faster than messing around with a knife, and the results are just as good. Of course your fingers will get strawberry red, but hey, such is the rule of equivalent exchange...
I was always taught that the correct way to eat scones with jam and cream is to spread them with butter first, then jam, then cream. Just a little tidbit from Australia.
God! amazing, you are the most clever chef
Did chef john just make a 420 joke? Was that a reference im not getting because Id be down for some clotted cream and jam. I just had my own "42:0 tea time"
its been done before on the grilled cheese sandwich recipe vid
420blazeitfgt
I caught that too. lol Tastes better that way.
Don't forget to extend you pinky as you take a rip of that bong.
im flying and i caught that
My grandmother made strawberry preserves every summer. It never tasted like strawberry candy. She made some from regular strawberries and some from wild strawberries. She used Certo.
Both tasted less sugary than store bought jams or preserves.
Yum.... with the clotted Cream biscuits ..... Thanks Chef! :)
I love your voice!!!😆 it reminds me of the dog from Up!!!
Mmmmm....scones with homemade clotted cream and strawberry jam. That's an addition to my 4:20 routine that I would welcome 😀👍😜
Who else just watches these videos cus they love chef John Evan if they aren't going to make what he is making you just love hearing his voice
Those are some gorgeous strawberries. I would be tempted to nix making jam and just eat the berries.
"Stems are poisonous"... throws in apple seeds.
Chef John, ever since I found your site you have inspired me... And thank you, for the inspiration and also making me chuckle... Keep it up I will be taking your recipes and hints, tips with me when I move to Portugal from UK.... I know you maybe don't do requests but would love to see your take on "Toad in the hole" Thanks again... And please, please just keep doing what you do wonderfully....
Freezer jam is so much easier. Love your videos chef!
This looks sooooo delicious! I'm probably gonna have to pick up some strawberries soon
So we got Strawberry jam, strawberry soda, watermelon agua fresca, raspberry sauce... All the red fleshed fruits have got major love. Blueberry next? Could get a playlist going!
Salivating just watching can't wait to make
Thanks Chef John
my mouth is watering……yummi
my late parents used to make Apricot jam like this, it was almost a butter, it was so good!
I try to cheat, and it works pretty good, I buy a big jar of Apricot Pineapple jam and run it thru the blender, and pour it back in the jar and put it in the fridge for a day and its pretty good
My friend who is enrolled in culinary school believes jelly is the same as jam.
*What a time to be alive*
I love the rhyming puns
OMG dying for some of that cream tea.
If you simply gave me a carrot cake cheesecake, I'd stop harassing you.
We are fresh strawberries! A fresh burst of red strawberries!
You are the best!
All of your recipes look marvelous!!
That looks yummy.
Could you use this method with Blueberries?!?!
I Love me some wild blueberry jam!
Pal Dali blueberries have a lot of pectine so you only need blueberries and sugar
just follow the same recipe, but use blueberries instead of strawberries? It might work, but the grams of the strawberries might be different for the blueberries
Blueberries have pectin galore, so it's much easier. just basically cook some blueberries with a little water and sugar
The best thing for me is when you find big chunks of fruit in your jam!
I usually add a dash of cayenne. And to thicken xanthan gum is perfect no calorie and heat resistant thickener. Microscopic amounts already thicken stuff up.
you don;t really have to skim the foam, it'll eventually just fold into the mixture and add more structure
MonkeyspankO . I used to skim it off, put it into a separate bowl. But I find most of it turns right back into liquid. I put the liquid into the fridge and it firms up like jam. Always wondered why we are supposed to skim it off.
yeah, i don't think it falls in the the "supposed to" category. you can if you want, I don't. I've made gallons of jam and never skimmed it
THE SPOON IS BACK!
I literally know of a jam recipe that only requires strawberries and sugar. I've made it 4 or 5 times already and it comes out perfect and absolutely delicious every time.
I love all your receipes!!!
And as always. Excellent.
I think you're mistaken 4:20 is TREE time
Wow, interesting technique! I'm gonna try it! Thanks
Made the clotted cream yesterday and made some blackberry/strawberry jam tonight, oh and some scones too. Wish I would have waited for your jam recipe it looks fantastic. Yes a little work but oh so worth it. I sure wish there was a low fat version of clotted cream cause I won't be makin it again. it's just too good and very bad for the waistline.
You are the Chuck Berry of your strawberries. 🍓
John you forgot to tell us how to cook the jam without a thermometer in the blog post
Always wondered why my blackberry jam never firmed up enough. I'll keep the pectin thing in mind!
I learned somewhere, though I can't remember where, that the stem actually isn't bad for you. It's just the seeds (but for that to really be bad you'd need to consume an entire orchard's worth of seeds in one sitting).
I make jams using passion fruit skins. There are really huge passion fruits where i live in Brazil and they are really cheap. I peel them and use just the white part of the skin. It tastes like nothing and if you boil them with your fruit you get all the pectin you need. Maybe this will be usefull to someone else.
the best part about this guy is the freakishly small wooden spoon
Ha! I just saw the freakishly small wooden spoon! Today's going to be a good day.
I would love to see you do a fermented chilli sauce! its a pretty simple process but you can add fruit to compliment the chilli's natural flavors.
lov u chef john
This looks awesome.
You did not mention how to tell if it was done without the thermometer on the blogpost. Also, is there a good method of getting the seeds out? I imagine you'd have to use cheesecloth or something, but if you have any tips on that it would be great
Im doing this right now!
please do some russian recipes. I'd love to see stuff like Borcht and pirozkhi.
Chef John, at 4:20 it's an entirely different thing
Add a little butter pat to reduce the foam I make about 25 quarts of jams every summer
... and chips crisps.
If your strawberry jam doesn't jell, use it as a sauce for cheesecake or ice cream.
You're welcome.
Thanks Chef John!
Those strawberries look so good! Where do you get those? The ones I see in Safeway are the worst.
how to check jam without a thermometer, put a teaspoon of the jam on a plate or saucer let it cool and then run your finger through it if it makes a clean line and the jam dose not recover the pate its done.
this is my grannies jam, good stuff.
Looks so good. Thank you.
That is a fine looking jam
Some years ago my aunt married an indian man, he came to visit us in germany and he made us a meal i can't forget. But i don't know how he made it.
All i know is that he used feast-sized cubes of chicken, tons of oninions and it was black!!, pitch black after he was done with it.
I never tasted something this good again and i am searching the internet for an hint or something.
Maybe you have an idea. It is more of a challenge than a wish cause i can't give u a recipe or i don't even know if there is one.
It is probably some local dish or even a family dish.
I Love me some wild blueberry jam!
You are the Lieutenant Dan of your Strawberry Jam
you need that little melon baller looking thing with spikes works wonders on strawberries, tomatoes. anything that you cut like that.
this looks amazing!
pectin comes in single serve packets too.
"Every afternoon at 4:20."
Aannd.... what kind of tea is that exactly? A specialty herbal blend, perhaps? "Earl Grey"; yeah right.
You are a great chef. Have you thought about finding or creating Diabetic friendly recipes?