- Thread starter JD Jones
- Start date
What's Your Favorite Strawberry Preserves/Jam?
I bought some strawberry jam, on the road between Jarabacoa and Constanza last year. Should have picked up a few. Quire nice!
I started making my own. Take 30 minutes. Costs less than 200 pesos for a huge jar. It's delicious.
Please don't keep us in suspense! The recipe please!!
Any idea how many jars you would need to eat for a case of diverticulitis ? Probably a case of jam. However it's the fat in the peanut butter and carbs in the bread that will do you in.PB & jam my favorite take-on -plane food.
It's really too simple. Problem is that now I eat way too much of it!!!!
This is the recipe I use. The secret is to make sure you get it boiling to the temperature mentioned. White sugar only. Brown sugar makes it too thick and discoloured.
Strawberry Jam
Our easiest strawberry jam recipe without a pectin. The jam is soft, spreadable, delicious, and great for first-timers or seasoned cooks.
www.allrecipes.com
Seeds being the cause of diverticulitis is an old wives tale. Make sure that you get lots of fiber in your diet to prevent diverticulitis. I've had it twice and it's no joke,very painful. https://www.mayoclinic.org/healthy-...pert-answers/diverticulitis-diet/faq-20058293
Well tom I hear ya and I have heard that. However, the first time I had a bout I was in east Africa, and I ate seeds and nuts. I traveled to the city and had a C.T scan and they said it was diverticulitis. Whew that was painful. Like you said it's no joke. I was told by doctors there and in the U.S to avoid small seeds like the one in strawberries. I would drink witches brew to avoid that pain. Thats why its strawberry jelly for me.
I
It is beyond simple. You buy one of the (hideously expensive) flats of strawberries or raspberries. Wash and dry & in the case of strawberries, hull. The strawberries that have more white are your friends, as that's where the pectin lives. Put them in a saucepan with about 1/4 to 1/3 c. sugar. I go for the 1/4 bc I like it tart. Stir until the sugar melts and keep stirring so the mixture doesn't burn. Crush them up with a potato masher or a fork. The mixture will start to foam. You can skim the foam. I don't. Keep an eye on it so it doesn't burn. The whole process takes maybe 8-10 minutes. When you can draw a spoon through the mixture and it parts like the Red Sea, it's done. Remove to a clean glass jar or a plastic container. This makes about 6 oz of jam. It's going to be loose and it lasts about a week in the fridge.
I have been making my own for a long time. I didn't want to go first and be accused of being precious.
It is beyond simple. You buy one of the (hideously expensive) flats of strawberries or raspberries. Wash and dry & in the case of strawberries, hull. The strawberries that have more white are your friends, as that's where the pectin lives. Put them in a saucepan with about 1/4 to 1/3 c. sugar. I go for the 1/4 bc I like it tart. Stir until the sugar melts and keep stirring so the mixture doesn't burn. Crush them up with a potato masher or a fork. The mixture will start to foam. You can skim the foam. I don't. Keep an eye on it so it doesn't burn. The whole process takes maybe 8-10 minutes. When you can draw a spoon through the mixture and it parts like the Red Sea, it's done. Remove to a clean glass jar or a plastic container. This makes about 6 oz of jam. It's going to be loose and it lasts about a week in the fridge.