in pic: cardamom grape, strawberry vanilla, red pepper.
I saw this on the side of the canning jar box. Sums up how to can perfectly. It's so easy!!
I saw this on the side of the canning jar box. Sums up how to can perfectly. It's so easy!!
I came up with this as I was making some other preserves: cardamom grape and red pepper jelly. After those, plain ol' strawberry seemed so boring. I pondered a few spices: nutmeg, cinnamon, maybe another fruit? But, they didn't bring to mind the freshness of spring I associate with strawberries, so I let them all pass. As the jam was nearing the end of it's cooking time, though, I had a revelation! what goes better with strawberry than VANILLA! So, I measured some in and VIOLA! a bright, fresh spring-time flavored jam!!
Strawberry Vanilla Jam
3 pounds of strawberries (8 cups cut up pieces)
1/2c lemon juice
4c sugar
1/4c sugar
3 1/2t low/no sugar pectin (stir this into the 1/4c sugar before adding to cooking jam)
1T vanilla extract
Add first three ingredients to a heavy pot. Bring to boil and cook, stirring for 10 minutes. use a potato masher to mash and break down the strawberry piece. After the 10 minutes, when it's up to a hard boil that cannot be stirred down, stir in the sugar/pectin mixture. Bring to a boil 1 minutes more. Remove from heat. Stir in vanilla extract.
Process this jam in hot prepared jars, in a boiling water bath for 5 minutes. Remove with jar tongs and allow to cool on a towel covered rack. Yummy!
This makes toast taste like cake! So delicious!!
2 comments:
Trying this today! I'm especially excited that yours is a lower sugar recipe. :) Do you remember about how many jars this makes?
Hee hee, It makes 8 jars. :) I usually get about 7 from this size recipe, but it depends on the fruit, so I make sure I have 8 half-pints ready to go, just in case.
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