We Be Jammin'... Pickled Strawberry Jam

Pickled Strawberry Jam

Found on cooking.nytimes

Makes 3 half pints 

1-3/4 cups sugar 

1 Tbsp powdered pectin 

1 tsp salt 

3 cups strawberries, hulled 

2 Tbsps sherry vinegar 

1 Tbsp rice wine vinegar 

5 coriander seeds 

1 cardamom pod 

In a bowl, whisk the sugar, pectin and salt to combine. If a seedless jam is desired, puree the berries in a blender and strain through a fine-meshed sieve. Otherwise, leave them whole, or cut large ones into quarters. In a medium saucepan, combine the sherry vinegar, rice wine vinegar, coriander and cardamom. Bring to a boil over medium heat, and immediately remove from heat. Remove and discard the coriander seeds and cardamom. 

Return the saucepan to medium heat and add the sugar mixture, stirring with a wooden spoon until blended; it will be dry at first. Add the strawberries or strawberry purée, and continue to stir, crushing the berries with the spoon, until the mixture is liquefied and comes to a boil. Continue to boil, stirring constantly, until thickened, about 3 minutes. 

Fill the jars up to 1/2 inch headspace. Wipe rims and assemble lids. Process for 10 minutes in a boiling water bath canner.