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Fresh Strawberry Pie + VIDEO

Fresh Strawberry Pie without Jello is bursting with natural flavor and so easy and quick to make from scratch. This simple but so delicious dessert recipe is always a hit especially when served with a big dollop of whipped cream on top!

Fresh Strawberry Pie without Jello is so easy to make from scratch and tastes amazingly flavorful. This pie recipe is perfect for summer because it can be made without turning the oven on.

You can use a store-bought pie crust or a no-bake graham cracker crust as a base (or go the fancy route and make your own pie crust).

This Strawberry Pie is loaded with juicy, fresh strawberries and made with a homemade strawberry glaze without added gelatin that lets the natural flavor of the strawberries be the star.

Is you are looking for other fresh strawberry recipes, check out our Strawberry Jam!

I have the biggest sweet tooth and love everything with berries but strawberry pie is definitely one of my favorite desserts!

This Fresh Strawberry Pie is the perfect spring and summer dessert made with simple ingredients! Top it with a big dollop of whipped cream and you have an easy dessert that everyone will love!

Helpful Tips to make Fresh Strawberry Pie:

I used a homemade pie crust for this recipe but you can also use a Graham Cracker Crust or a store-bought pie crust to save time.
For the best flavor, use fresh, high-quality strawberries. The strawberries are the star of this recipe so look for the freshest strawberries you can find that don’t have any bruises or discoloration.
This pie tastes best on the same day! The longer it sits the higher the risk of the juicy strawberries making the pie crust soggy. To avoid a soggy pie crust you can seal the crust by painting melted chocolate in the bottom and inside of cooled pie crust. Place the crust in the freezer to set the chocolate before adding the berries.
Make sure to stir the cornstarch mixture continuously for 2-3 minutes until it is thick and translucent. You don’t want it to be clumpy.
This pie won’t be as sturdy because it is made without gelatin but it will not ooze all over after cutting if you keep it refrigerated and serve it straight from the fridge.
Don’t forget the whipped cream! Strawberries and cream are a match made in heaven!!

What you will need to make Fresh Strawberry Pie:

Pie Dish - This is my everyday pie dish but if I want to use a fancier one this is my go-to pie dish for guests.
Strawberry Huller - This little tool makes hulling strawberries super easy and it’s safe for kids. It works best on medium and larger strawberries.
Hand Mixer - If you have problems with whipping cream try using a hand mixer. I prefer to use this one instead of my stand mixer to whip cream because I have more control and don’t over-whip the cream.

Enjoy!

With love from our simple kitchen to yours.

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Check out more of our favorite strawberry recipes:

Strawberry Shortcake No-Bake Ice Box Cake

Summer Berry Cheesecake Salad

Strawberry Banana Cheesecake Salad

Strawberry Banana Ice Cream

See how easy this Fresh Strawberry Pie is to make. Watch the video!!!

Yield: SERVES 6Author: Julia Foerster

Fresh Strawberry Pie

Fresh Strawberry Pie without Jello is bursting with natural flavor and so easy and quick to make from scratch. This simple but so delicious dessert recipe is always a hit especially when served with a big dollop of whipped cream on top!

prep time: 20 MINScook time: 10 MINStotal time: 30 mins

Ingredients

6 cups whole strawberries, hulled
3/4 cup granulated sugar
3 tablespoons cornstarch
1/2 cup water
1 (9-inch) pie crust, baked
1 cup heavy whipping cream
2 tablespoons powdered sugar

Instructions

Mash 1 cup strawberries with a fork or in a food processor and set aside.
In a small saucepan, whisk together sugar and cornstarch. Stir in water and mashed strawberries.
Bring to a boil over medium temperature, stirring constantly. Let the mixture boil and stir for 3 more minutes until thick and translucent. Set aside and let cool for 10 minutes.
In the meantime, arrange remaining strawberries in the pie crust. Cut some of the berries in half to make them fit better.
Pour cooled glaze over the strawberries. Make sure that all the berries are coated with the glaze and no dry spots remain. Chill pie for 2-3 hours until set.
Combine heavy whipping cream and powdered sugar. Whip at medium-high speed until soft peaks form. Serve pie with whipped cream.

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Sumber https://www.theslowroasteditalian.com

Author musicforlive

Strawberry Dump Cake + VIDEO

This Strawberry Dump Cake recipe is one of the easiest dessert recipes I have ever made. All you need are five simple ingredients and a few minutes of time. And, the end result is a delicious dessert that everyone will love.

Strawberry Dump Cake

So, you may have heard this Strawberry Dump Cake recipe referred to as a Canned Strawberry Pie Filling Cake. If you have, they are the same dessert known by two different names.

I'm not sure who decided to try dumping a bunch of ingredients in one pan and baking them. But, they were absolutely brilliant whoever they were.

If you're short on time and need a quick dessert, you can have this easy easy Strawberry Dump Cake recipe ready to go in the oven in just five minutes.

How can you make a Strawberry Dump Cake?

For this recipe, you start with a box of white cake mix, two cans of strawberry pie filling, a little butter and sugar, and some fresh strawberries.

Grease a 9x13 baking dish with butter or non-stick cooking spray.

Add the pie filling, spread it in the bottom of the pan.

Sprinkle the cake mix over the pie filling.

Drizzle the cake mix with butter.

Sprinkle the sugar over top (this will make a yummy sweet crisp top).

Then top it all with fresh strawberries.

If you want to make it a little bit easier, you can leave out the fresh strawberries and the sugar if you want to. Or, you could substitute another type of fresh berries if you happen to have blueberries or raspberries instead.

You can always use a combination of two different fruits as well. So, try fresh sliced peaches on top for a peach strawberry dump cake. Or, why not try one can of peach pie filling and one can of strawberry pie filling. There are so many different combinations to try.

Can I use a low sugar cake mix?

Yes, if you want to cut the sugar in this easy dump cake recipe, you can use a low-sugar cake mix instead of the traditional white cake mix that I used. It will work just as well and the sugar will be lower for those that are watching their sugar intake.

Can I make Chocolate Strawberry Dump Cake?

If you want to make this Strawberry Dump Cake recipe with a box of chocolate cake mix, you can do that. You can also use a box of yellow cake mix if that's what you have on hand. Or, why not try Devil's Food Cake or Red Velvet Cake for a truly decadent chocolate dessert?

Strawberry Dump Cake in the Crockpot

While I made this recipe in the oven, you can make this Canned Strawberry Pie Filling Cake in your Crockpot if you want to. You follow the same basic process.

You grease the Crockpot and then follow the same order. Pie filling, then cake mix, then butter and sugar and strawberries. Then, you cover it and cook on low for four hours. Or, cook on high for two hours.

Toppings for strawberry dump cake

We usually put a scoop of vanilla ice cream or homemade whipped cream on top when we make this.

But, you could top it with my Strawberry Ice Cream or even chocolate. Or, why not try making my Triple Berry Sangria Ice Cream?

How can I store leftovers?

If you have leftovers when you make this Strawberry Dump Cake recipe, it's very simple to store them. Just cover the pan tightly and place it in the refrigerator for up to three days.

You can leave it on the counter for one to two days if you plan on eating the rest quickly.

If you want to store this for longer than three days, you can freeze it for up to three months.

Make sure that it is in a freezer-proof container and is tightly covered. Then, just defrost the dump cake in the refrigerator when you want to serve it.

If you want to enjoy your dump cake warm rather than cold or room temperature, you can reheat it in the microwave for about a minute. To reheat the entire cake, place it in the oven at 350F for about 20 minutes. Take it out and then serve it warm with your favorite ice cream.

More dump cake recipes

If you liked this Canned Strawberry Pie Filling Cake, you might want to try a few other dump cake recipes.

What you will need to make Strawberry Dump Cake:

9x13 Baking Dish - I have my favorites and this set is one of them. The 9x13 is perfect for casseroles and the smaller size is awesome for making 1/2 a casserole recipe.

Speaking of simple recipes, of course our new cookbook {The Simple Kitchen - available to order now}is packed with delicious, easy recipes.

The Simple Kitchen is loaded with more than 75 BRAND NEW recipes and a hand full of family favorites too.

8 chapters with a total of 82 quick and easy recipes that are bursting with flavor!!!

Every recipe has a photo that will make your mouth water. It has slow cooker meals, one-pot recipes, quick dinners, simple appetizers, desserts and more!!!

And we have included kitchen tips to make dinnertime less stressful.

We are so excited to share our recipes with you!!! So, don't wait. Go and grab yours today! The Simple Kitchen <-- click here to order.

Enjoy!

With love from our simple kitchen to yours.

Do you ❤ love ❤ TSRI? Don't miss another recipe. Click here to Subscribe to by Email and receive new recipes in your inbox every day!

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See How Easy it is to Make Strawberry Dump Cake. Watch the video!

Yield: 12

Author: Donna Elick

Strawberry Dump Cake

prep time: 10 Mcook time: 50 Mtotal time: 60 M

Ingredients

Strawberry Dump Cake

(2) 21-ounce cans strawberry pie filling
1 box white cake mix or yellow cake mix
1 cup (2 sticks) butter, melted
3 tablespoons granulated sugar
1 pound sliced fresh strawberries, divided

Toppings

Vanilla ice cream
Whipped cream

Instructions

Preheat your oven to 350°F.
Grease a 9x13 inch baking dish with butter or spray it with nonstick baking spray.
Add the strawberry pie filling to the bottom of the baking dish, and using a rubber spatula, spread it evenly over the surface of the dish.
Sprinkle the cake mix on top of the strawberry pie filling, distribute evenly. Shake the pan, to make sure the cake mix is spread evenly.
Drizzle the melted butter over the top of the cake mix, try to distribute it evenly.
Sprinkle the sugar over the melted butter.
Scatter about half of the strawberry slices over the top of the sugar.
Bake the Strawberry Dump Cake in the preheated oven for about 45-50 minutes or until the top is golden brown. Start checking on the cake after 40 minutes.
Remove the cake from the oven and let it just slightly cool on a cooling rack.
Scoop cake into bowls, top with vanilla ice cream or whipped cream. Garnish with remaining fresh sliced strawberries. Serve warm.

https://zeromediasystem.blogspot.com//search?q=strawberry-dump-cake

Sumber https://www.theslowroasteditalian.com

Author musicforlive

No-Bake Strawberry Cheesecake

No-Bake Strawberry Cheesecake is the perfect seasonal dessert to kickoff summer! A simply made graham cracker crust filled with creamy, no bake cheesecake, and topped off with fresh strawberries smothered in cool, sweet strawberry sauce is guaranteed to be a hit!

No Bake Strawberry Cheesecake - The Perfect Summer Dessert!

Take advantage of peak-season summer strawberries and make No-Bake Strawberry Cheesecake. How can you go wrong with juicy, fresh strawberries covered with a jello glaze?!

The no-fail cheesecake easily comes together in minutes by whipping together cream cheese, sour cream, vanilla and powdered sugar. Fold in some Cool Whip, and you are done!

No special equipment is needed to make this show-stopping dessert. Anyone can pull off this easy, no bake dessert recipe. I’ll show you how!

Hi friends, this is Melissa from MamaGourmand. I was so happy when Donna and Chad invited me to become a new contributor on TSRI.

Once a month I’ll be sharing my family favorite, tried and true recipes that are guaranteed to be hits for you as well!

When Donna asked me to share a No Bake Strawberry Cheesecake recipe I was more than happy to oblige because, here in the midwest, strawberries are a BIG DEAL this time of year.

When strawberries are in season their taste is infinitely sweeter and more potent. Our family loves to pick and eat them fresh, sliced on pancakes, shortcakes, or in another no bake strawberry dessert - Fresh Strawberry Couer a la Creme.

Speaking of simple recipes, of course our new cookbook {The Simple Kitchen - available to order now}is packed with delicious, easy recipes.

The Simple Kitchen is loaded with more than 75 BRAND NEW recipes and a hand full of family favorites too.

8 chapters with a total of 82 quick and easy recipes that are bursting with flavor!!!

Every recipe has a photo that will make your mouth water. It has slow cooker meals, one-pot recipes, quick dinners, simple appetizers, desserts and more!!! And we have included kitchen tips to make dinnertime less stressful.

We are so excited to share our recipes with you!!! So, don't wait. Go and grab yours today! The Simple Kitchen <-- click here to order.

WHERE TO ORDER:

🔥 Amazon 🔥 Barnes & Noble 🔥 Books-a-Million 🔥 IndieBound

Helpful Tips to make No-Bake Strawberry Cheesecake:

The no bake crust comes together in minutes, but you can make it even easier (with less clean up) by throwing everything in a food processor. Just put in the whole graham crackers, melted butter, and brown sugar. Process until crumbly and voila! No need to crush the graham crackers ahead separately.
The recipe calls for softened cream cheese, but if you forget to set out the cream cheese, no worries! Place the unwrapped cream cheese blocks on a microwave safe dish and hit the “defrost” button (or at 30% power) on your microwave for 45 seconds to 1 minute.
I tested the recipe with full fat versus light cream cheese and sour cream. The no bake cheesecake sets with both versions. However, as much as I hate to be the bearer of bad news, the full fat version was thicker and tasted better (duh).
Don’t forget to remove 1 tablespoon of strawberry jello from the package before adding it to the sugar water. Leaving it in makes the strawberry glaze a little too gelatinous.
The recipe calls for 1 pound of strawberries, but you might need more, depending on the size of your strawberries. Smaller strawberries will require more to cover the top of the cheesecake.
The recipe only requires 2 cups of Cool Whip whipped topping. Use the leftover whipped topping for dolloping on top of slices.

What you will need to make No-Bake Strawberry Cheesecake:

9” Pie Dish - Another reason why this cheesecake is so simple to throw together. There’s need for a special springform cheesecake pan. Just throw everything in your pie dish.
Strawberry Huller - With picking so many strawberries every year, I have tried out a lot of strawberry hullers. This one, by far, is my favorite and easiest to use.
Hand Mixer - The key to making the cheesecake filling so silky and creamy is beating the daylights out of it. This is easily done by using a powerful hand mixer.

Enjoy!

With love from our simple kitchen to yours.

Do you ❤ love ❤ TSRI? Don't miss another recipe. Click here to Subscribe to by Email and receive new recipes in your inbox every day!

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Check out more of our favorite no-bake recipes:

No-Bake Summer Berry Icebox Cake
Strawberry Shortcake No-Bake Icebox Cake
Lemon Cloud No-Bake Icebox Cake
Peanut Butter Caramel No-Bake Icebox Cake

No Bake Strawberry Cheesecake No Bake Cheesecake

no bake, recipe, dessert

American

Yield: 8Author: Melissa Erdelac

No-Bake Strawberry Cheesecake

No-Bake Strawberry Cheesecake is the perfect seasonal dessert to kickoff summer! A simply made graham cracker crust filled with creamy, no bake cheesecake, and topped off with fresh strawberries smothered in cool, sweet gelatin is guaranteed to be a hit!

prep time: 30 minscook time: total time: 30 mins

Ingredients

No Bake Crust

1 1/2 cups graham cracker crumbs (10 full sheet crackers)
1/4 cup brown sugar
6 tablespoons unsalted butter, melted

Cheesecake Filling

12 ounces cream cheese, softened
1/3 cup sour cream
1 teaspoon vanilla extract
3/4 cup powdered sugar
2 cups Cool Whip whipped topping

Fresh Strawberry Topping

1 pound fresh strawberries (might need more depending on size of strawberries)
2/3 cup sugar
2 tablespoons cornstarch
1 cup water
3 ounce box strawberry jello gelatin (with 1 tablespoon removed)
2 tablespoons corn syrup

Instructions

In a medium bowl mix together graham cracker crumbs, brown sugar, and melted butter. Dump into a 9” pie pan. Spread in an even layer, then use fingers, or flat-bottomed glass, to press crumbs firmly on bottom and up sides of pan. Chill for 20 minutes.
In a large bowl use a hand mixer to beat together cream cheese, sour cream, vanilla extract, and powdered sugar until smooth and no lumps remain, about 1 minute on high.
Gently fold 2 cups of whipped topping into cream cheese mixture. Evenly spread cheesecake filling in no bake crust. Place back in refrigerator for 1 hour while making strawberry topping.
Wash strawberries, hull, and then place on towels to dry.
In a small saucepan whisk together sugar, corn STARCH, and water. Bring to boil, whisking occasionally.
Immediately remove from heat once it begins to boil. Whisk in strawberry jello (with 1 tablespoon removed) and corn SYRUP. Stir to dissolve and let sit until thickened and cooled, about 1 hour. Stir occasionally while cooling.
Arrange washed, dried, and hulled strawberries, cut side down, on top of cheesecake filling. Spoon cooled strawberry gelatin mixture over fresh strawberries. Return cheesecake to refrigerator for gelatin to set, about 1 hour. Serve cheesecake with remaining whipped topping.

Author musicforlive

Strawberry Ice Cream (No-Churn, 2-Ingredient) + VIDEO

Strawberry Ice Cream (No-Churn, 2-Ingredient) is thick, creamy, and amazingly delicious. It is a blissful ice cream speckled with fresh strawberries and it's so good you may never get store-bought again! This simple recipe comes together in a flash and is sure to be your go-to summer ice cream recipe.

The warmer weather is on its way and I am getting my ice cream recipes together. Nothing is more refreshing on a hot summer day than a big bowl of homemade ice cream.

If you agree, you definitely need to try my Ice Cream in a Bag, this No-Churn Peaches and Cream Ice Cream, and of course my Triple Berry Sangria Ice Cream.

And, what is a bowl of ice cream if it isn't topped with Homemade Whipped Cream and a big scoop of my No-Fail Caramel Sauce. Or, maybe you'd prefer my 3-Ingredient Homemade Strawberry Syrup instead.

If you want to make homemade strawberry ice cream without an ice cream maker, this 2-ingredient ice cream recipe is exactly what you need. You simply combine the ingredients and freeze. The result is a delicious, creamy strawberry ice cream that your whole family will love.

Does this strawberry ice cream have chunks?

No, this strawberry ice cream is smooth and creamy. You process the ingredients in a blender so there are no chunks in the ice cream.

If you want strawberry ice cream with chunks of strawberries, you can chop a few strawberries and add them right before you pour the ingredients into the freezer container.

You can use a loaf pan like the type you'd make bread in as a freezer container. Or, you can use another type of freezer-safe container. If it has a lid, put the lid on.

Or, you can cover the ice cream carefully with plastic wrap.

What do you need to make 2-ingredient ice cream?

All you need to make this strawberry ice cream is a bag of frozen strawberries and a bottle of your favorite coffee creamer. I chose French Vanilla Coffee Creamer when I made this. You will also need:

Blender - A high power blender is a must in every kitchen.
Ice Cream Scoop - I must have 6 ice cream scoops but this is my go-to.

Can I use sugar-free coffee creamer?

Yes, if you're worried about the sugar content in this coffee creamer ice cream recipe, you can use sugar-free coffee creamer instead of regular creamer.

It's a great option for a more diabetic-friendly ice cream recipe.

Helpful Tips to make No-Churn 2-Ingredient Strawberry Ice Cream

Use a high power blender like a Blendtec or Vitamix for best results. I have also made this recipe with a Ninja with great success.
You can also use other frozen fruit (peaches, berries, etc).
Turn the blender off and scrape down the sides with a silicone spatula as needed.
If you are out of coffee creamer you can substitute 1 cup whole milk, 3/4 cup heavy cream, 1/4 cup powdered sugar, and 1 teaspoon of vanilla extract.

How long will this stay good?

This strawberry ice cream recipe is so good, it never lasts more than a few days in our house. But, if you do want to store it for a longer period, you certainly can.

Homemade ice cream is best enjoyed within a week of making it. Be sure that you cover the top tightly to prevent freezer burn. I often press plastic wrap over the top for added protection.

For best results, store it in a shallow flat container in the back of the freezer. Never store ice cream in the freezer door.

While you can store it for longer than a week, it may not taste as good as if you ate it sooner. So, feel free to eat a big bowl as often as you like.

What is the best way to serve homemade ice cream?

There are so many delicious ways to serve this strawberry ice cream. You can always enjoy a big bowl on its own.

Or, top it with your favorite ice cream toppings. Or, you can have a scoop (or two) in an ice cream cone. Try adding a scoop on a slice of pie or sandwiching it between two homemade cookies.

Last week when we went grocery shopping I was really craving ice cream. Being we do not buy ice cream that often, I let my 6-year-old pick out the flavor.

Needless to say, we came home with a chocolate ice cream with chocolate fudge and chocolate brownie bits in it.

Enjoy!

With love from our simple kitchen to yours.

Do you ❤ love ❤ TSRI? Don't miss another recipe. Click here to Subscribe to by Email and receive new recipes in your inbox every day!

Don't miss a thing! Follow us on Facebook | Twitter | Pinterest | Instagram ❤ ❤ ❤

Speaking of simple recipes, of course, our new cookbook {The Simple Kitchen - available to order now}is packed with delicious, easy recipes.

The Simple Kitchen is loaded with more than 75 BRAND NEW recipes and a hand full of family favorites too.

8 chapters with a total of 82 quick and easy recipes that are bursting with flavor!!!

Every recipe has a photo that will make your mouth water. It has slow cooker meals, one-pot recipes, quick dinners, simple appetizers, desserts, and more!!! And we have included kitchen tips to make dinnertime less stressful.

We are so excited to share our recipes with you!!! So, don't wait. Go and grab yours today! The Simple Kitchen <-- click here to order.

See How Easy it is to Make Strawberry Ice Cream (No-Churn, 2-Ingredient). Watch the video!

Yield: 8

Author: Donna Elick

Strawberry Ice Cream (No-Churn, 2-Ingredient)

Prep time: 0 MActive time:5Min Total time: 5Min

Ingredients

2 cups (16 ounces) liquid french vanilla creamer
4 cups frozen strawberries

Instructions

Add creamer to blender. Top with frozen berries. Cover with blender lid and pulse until strawberries and creamer come together. Use your ice cream setting, if your blender has one. Scrape down as needed. Blend until ice cream is thick and creamy.
Serve immediately or scrape into a freezer container (I use a bread loaf pan). Cover with wax paper to keep ice crystals from forming on the top. Freeze until ready to serve, 2 hours to 2 weeks.
Scoop and Enjoy!

DONNA'S NOTES

Use a high power blender like a Blendec or Vitamix for best results. I have also made this recipe with a Ninja with great success.
You can also use other frozen fruit (peaches, berries, etc).
Turn the blender off and scrape down the sides with a silicone spatula as needed.
If you are out of coffee creamer you can substitute 1 cup whole milk, 3/4 cup heavy cream, 1/4 cup powdered sugar and 1 teaspoon vanilla extract.

https://zeromediasystem.blogspot.com//search?q=no-churn-2-ingredient-strawberry-ice-cream-recipe

Sumber https://www.theslowroasteditalian.com

Author musicforlive

Strawberry Jam Recipe (Best Ever) + Video

This Strawberry Jam Recipe really is the best ever (no pectin needed). Make a batch after you go strawberry picking!

Now that summer has arrived, you can find berries everywhere when you shop. Grocery stores, farmer's markets, and pick your own berry farms are all bursting with fresh strawberries.

Of course, now that berry season has arrived, I have been getting all of my strawberry recipes ready. There are so many delicious ways to enjoy fresh summer berries.

Have you tried my Strawberry Habanero Everything Spread? Or, you might want to try my Strawberry Dump Cake or my No-Bake Strawberry Cheesecake.

Of course, no summer is complete without a big slice of my Fresh Strawberry Pie.

Strawberry Jam recipe without pectin

This recipe doesn't need powdered or liquid pectin added to it. If you're wondering how to make a jam recipe without pectin, I'll explain.

Jam recipes need to have added pectin to help them firm up.

But, in some cases instead of adding powdered or liquid pectin, you can simply add a fruit that naturally contains pectin like apple, pears, plums, or oranges.

In this strawberry jam recipe, I have added Granny Smith apples. So, there is no need to add extra pectin.

To help the apples dissolve more easily, you can grate them rather than adding chunks or slices to the strawberry mixture.

Remember that the more ripe a berry is, the less natural pectin it has.

What You Will Need to Make This Recipe

Frequently Asked Questions

Can I Use Frozen Strawberries?

When you make my strawberry jam recipe, fresh berries will have the best flavor. But, you can also use frozen berries if you don't have fresh ones on hand.

Just be sure that you drain them completely before adding them. You don't want extra water in the jam or it may not set properly.

Tips For Preparing the Strawberries

To get the strawberries ready for this strawberry jam recipe, you will need to quarter them. This leaves a nice amount of texture in your jam recipe.

If you prefer your jam to be a bit smoother, you can process them a bit with a stick blender as they are cooking. Or, if you prefer more texture in your jam, you can leave it as is and skip that step.

How Can I Tell When my Strawberry Jam is Done?

The easiest way to tell when this jam is done cooking is by waiting for it to thicken. If you use a wooden spoon to lift a bit from the pot, you will see it clinging to the spoon in drops.

When that happens, your jam is ready.

Another way to test it is by using a candy thermometer. Jam is at the perfect consistency at 220 degrees.

So, when you reach that point, your jam is done and ready to be poured into jars.

How Should I Store my Jam?

Once you've made this jam, it will need to be stored in the refrigerator. It has not been processed, so it isn't shelf-stable.

It will keep longer, if you pack and seal in canning jars according to the manufacturer's instructions. Check with the instructions that come with your canning jars for the correct processing time.

You can store this strawberry jam in an airtight container in the refrigerator. Properly sealed, it will stay good for two weeks.

If you want to keep this jam for longer than a few weeks, you should freeze it. Freezer jam is just as delicious. Just put it in a freezer-proof container with a tightly fitting lid.

Then, you can keep it in the freezer for several months. When you want to use it, let it thaw in the refrigerator.

What Should I Serve this On?

Homemade jam is one of the best things to put on toast from homemade bread. you might want to try it on my homemade bread recipe. Or, this homemade no-yeast bread is a wonderful option toasted.

You can also serve it on these fluffy buttermilk pancakes instead of syrup. Or, add it to this cornflake crusted French toast for breakfast.

Enjoy!

With love from our simple kitchen to yours.

Do you ❤ love ❤ TSRI? Don't miss another recipe. Click here to Subscribe to by Email and receive new recipes in your inbox every day!

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Want to see how you make this Strawberry Jam? Watch the video!

Yield: 2 Jars

Author: Donna Elick

Strawberry Jam (Best Ever)

This really is the best ever strawberry jam recipe (no pectin needed)! Flavorful, delicious and easy to make. Can't beat that!

Prep time: 20 MinCook time: 20 Total time: 40 Min

Ingredients

2 pounds fresh strawberries, quartered
2 cups granulated sugar
2 tablespoons orange juice
3/4 Granny Smith apple (peeled, cored and chopped small)

Instructions

In a large pot over medium heat combine strawberries, sugar, orange juice and apples. Stir well to combine. Bring to a boil, stirring often.
You will start to notice foam rising to the top of your jam.
As the foam rises to the top skim it with a ladle and place it in a cup. You may choose to discard the foam, but we like to eat it. All that strawberry goodness!
Stir until the jam thickens. If you use a wooden spoon to lift a bit from the pot, you will see it clinging to the spoon in drops. When that happens, your jam is ready. Or using a candy thermometer when your jam reaches 220°F it is done. This will take approximately 20 to 25 minutes.
Remove the pot from heat.
Your apples should dissolve into your jam and you will not taste them, however on occasion mine do not completely dissolve, so I transfer my jam to a food processor and blend it smooth. As it so happens this batch is for a gift and they like smooth jam, but my family prefers the chunky.

DONNA'S NOTES

If you are not food processing it, place jam in bowl or jelly jars and allow to come to room temperature. Then store in the refrigerator.
I have not canned these as we love it so much it goes too fast. I put it in a glass bowl or 2 jelly jars and store it in the fridge.
Jam will keep in the refrigerator for at least 2 weeks (much longer from my experience). But, it will keep longer, if you pack and seal in canning jars according to the manufacturer's instructions.

https://zeromediasystem.blogspot.com//search?q=strawberry-jam

Originally published June 2011, updated and republished July 2020

Sumber https://www.theslowroasteditalian.com

Author musicforlive