Easy Homemade Strawberry Jam Recipe
I look forward to strawberry season every year. Fresh strawberries are such a simple pleasure and you can do so many things with them. This is a very easy homemade strawberry jam recipe using the Ball Jam and Jelly maker. I just love mine and use it all the time. Although, this year I got smarter and canned bigger jars of my jam because it got eaten so fast.
- 3 Tbsp classic fruit pectin
- 2 & 2/3 cup of fresh crushed strawberries
- 3 & 1/3 cup of sugar
- 1 tsp butter
Always start with the freshest strawberries you can find. I like to purchase them from my local farmers market.
- Rinse strawberries well and dry thoroughly.
- Cut tops off strawberries and cut strawberries in half (optional)
- Crush strawberries using a potato masher.
- Sprinkle pectin evenly over the bottom of Ball Jam and Jelly maker.
- Pour crushed strawberries evenly over pectin.
- Add butter.
- Turn jam maker on jam and press button. When jam maker beeps slowly add sugar.
- While jam is processing heat jars and lids in almost boiling water on stove top.
- When your jam is finished processing remove jars from water with tongs and carefully fill jars with a funnel until 1/4 inch from the top.
- Wipe the top rim of the jar clean with a damp paper towel.
- Screw lid on hand tight.
- Process jars in a water-bath canner for 15 minutes.
- Very carefully remove jars and set aside for 24 hours. You should start to hear the lids “ping” and that is your sign they are sealing.
I always use a Ball utensil set when doing this. It comes with everything you will need.
Preparation time: 20 minute(s)
Cooking time: 21 minute(s)
Number of servings (yield): 4
Christmas Baking Recipe – Sticky Buns
Soft dough, cinnamon filling, and a pecan toffee topping with a big glass of milk. Need I say more? What a Christmas Baking Recipe this is your perfect Christmas morning with your family and loved ones. Make their day even more special.
- 3 cups Bread Flour (divided)
- 1 cup Sugar (1/4 cup of dough, reserve remaining)
- 1 tsp. Salt
- 1 tbsp. Yeast
- 1/2 cup Half and Half
- 1/2 cup water
- 3/4 cup Butter (1/4 cup of dough, reserve remaining)
- 1 Egg
- 3-4 tbsp cinnamon (to sprinkle on rolled out dough)
- 2 cups of Pecan Halves
- 3/4 cup Brown Sugar
- 1 cup light Corn Syrup
- Combine 1 1/2 cups flour with 1/4 cup sugar, salt, and yeast and mix together in large mixing bowl. I used my Kitchen Aid mixer bowl.
- Heat milk, water, and 1/4 cup butter together until you can stick your finger in it and it is the temperature of bath water. I call this the ‘finger test’. I like to use scientific terms (giggle, giggle, wink, wink).
- Beat with dough hook for 1-2 minutes.
- Add egg and remaining 1 1/2 cup flour. Beat another 2 minutes until the dough pulls away from the bowl.
- Grease a bowl and put the dough in bowl turned to lightly grease all dough and cover with a clean dish towel. Place in a warm spot until dough rises to twice its original size.
- Meanwhile, spray a large round cake pan with Pam. Spread rough chopped pecans in the bottom of the cake pan, pour light corn syrup on top of pecans, then evenly spread the brown sugar on top of corn syrup.
- Punch (literally) dough down and roll out on lightly floured surface to about 1/4 to 1/2 inch thick.
- Melt 1 stick of butter and pour it over dough. Using pastry brush spread evenly from end to end.
- Sprinkle with cinnamon and the remaining 1/2 cup of sugar leaving about 1 inch around sides free of cinnamon/sugar.
- Roll dough into a log.
- Cut into 12 even slices with a serrated knife.
- Place cut the dough in pan, cover and let rise until twice it’s original size.
- Bake in preheated 375-degree oven for about 20 minutes or until tops are golden brown.
- Let cool for a few minutes then very carefully turn over onto serving platter letting sticky pecan topping run all over the buns.
**Beware: topping is very hot.
Cooking time: 20 minute(s)
Number of servings (yield): 12