Strawberry Mint Jam
Found on flamingomusings
Ingredients:
7 cups granulated sugar
2 quarts whole strawberries, washed & hulled
4 Tbs. lemon juice
1 pkg. regular powdered fruit pectin
1 small lime, cut into quarters
Sprigs of fresh mint equal to the number & size of the jars being used
Preparation:
Get your jars and lids sterilized as appropriate.
Crush the berries with a potato masher and add to a large, deep saucepan. Add the lemon juice and quartered lime, then stir in the pectin until it’s completely dissolved. Bring to a rolling boil over high heat while stirring frequently. Add the sugar all at once and bring back to a full boil while stirring constantly. Boil hard, while continuing to stir, for one minute. Remove from the heat, skim off the foam and fish out the lime quarters.
Fill the hot jars with the hot jam, leaving 1/4 inch head space. Push a thin spatula or butter knife into the jam to release any air bubbles. Take a sprig of fresh mint, sized appropriately for each jar, and insert into the hot jam. Place the lid on the jars and boil for 10 minutes. Turn off the heat and allow the jars to sit in the hot water for an additional 5 minutes before removing to a towel or newspaper-covered surface to cool completely and listen for that satisfying Ping! of the lids sealing.
Now, you may be thinking right about now that, hey! this was more about the strawberries than the mint. I disagree. And so would you, if you tasted it. That one sprig of mint in the hot jam, infuses it with its essence. Wait a couple of weeks before popping open a jar, and see what you think. The mint permeates the jam, giving it a freshness – without being overpowering – that’s perfect on a buttered biscuit on a hot, sultry summer afternoon, perking up your peanut butter, or even (being a tad daring!) brushed on baked or roasted chicken as a glaze.
Preparation:
Get your jars and lids sterilized as appropriate.
Crush the berries with a potato masher and add to a large, deep saucepan. Add the lemon juice and quartered lime, then stir in the pectin until it’s completely dissolved. Bring to a rolling boil over high heat while stirring frequently. Add the sugar all at once and bring back to a full boil while stirring constantly. Boil hard, while continuing to stir, for one minute. Remove from the heat, skim off the foam and fish out the lime quarters.
Fill the hot jars with the hot jam, leaving 1/4 inch head space. Push a thin spatula or butter knife into the jam to release any air bubbles. Take a sprig of fresh mint, sized appropriately for each jar, and insert into the hot jam. Place the lid on the jars and boil for 10 minutes. Turn off the heat and allow the jars to sit in the hot water for an additional 5 minutes before removing to a towel or newspaper-covered surface to cool completely and listen for that satisfying Ping! of the lids sealing.
Now, you may be thinking right about now that, hey! this was more about the strawberries than the mint. I disagree. And so would you, if you tasted it. That one sprig of mint in the hot jam, infuses it with its essence. Wait a couple of weeks before popping open a jar, and see what you think. The mint permeates the jam, giving it a freshness – without being overpowering – that’s perfect on a buttered biscuit on a hot, sultry summer afternoon, perking up your peanut butter, or even (being a tad daring!) brushed on baked or roasted chicken as a glaze.
No comments:
Post a Comment
Note: Only a member of this blog may post a comment.