Strawberry Jam Essence De Provence
Found on Food
YIELDS 6 cups
INGREDIENTS
* 2 lbs quartered not crushed strawberries, washed and dried
* 2 lbs sugar
* 1 lemon, juice about 2-3 tablespoons
* 1 vanilla pod, cut into 1/4 inches pieces
* 1 tablespoon dried lavender blossoms
* 1⁄2 teaspoon butter, optional to reduce foam
* 3 ounces certo liquid pectin
DIRECTIONS
* Place one cup of sugar in the blender with lavender and vanilla. Blend till all fine and powdery.
* Add to sugar.
* Place strawberries in a heavy bottom pot stir in all the sugar. Let sit for 4 hour. Stirring a couple times till all the sugar is a syrup.
* Add lemon juice and butter if using.
* Bring to a full rolling boil over high heat. When stirring it still is boiling.
* Stir in the liquid pectin bring back to a rolling boil. Then continue a rolling boil for 1 minute. Stirring constantly. Remove from heat.
* Ladle into prepared jars. Wipe rims and secure with lids and screw bands.
* Place in a hot water bath covered by 1 inch of water. Cover and bring to a gentle boil for 10 minutes. Shut flame off and leave for 5 more minutes.
* Remove jars keeping upright. Place in a draft free place on a towel to cool completely.
* Let jars sit for 24 hours be sure jars are sealed. Remove bands wipe jars and label.
* Good for 1 year if stored in a cool dry dark pantry.
* 3 ounces certo liquid pectin
DIRECTIONS
* Place one cup of sugar in the blender with lavender and vanilla. Blend till all fine and powdery.
* Add to sugar.
* Place strawberries in a heavy bottom pot stir in all the sugar. Let sit for 4 hour. Stirring a couple times till all the sugar is a syrup.
* Add lemon juice and butter if using.
* Bring to a full rolling boil over high heat. When stirring it still is boiling.
* Stir in the liquid pectin bring back to a rolling boil. Then continue a rolling boil for 1 minute. Stirring constantly. Remove from heat.
* Ladle into prepared jars. Wipe rims and secure with lids and screw bands.
* Place in a hot water bath covered by 1 inch of water. Cover and bring to a gentle boil for 10 minutes. Shut flame off and leave for 5 more minutes.
* Remove jars keeping upright. Place in a draft free place on a towel to cool completely.
* Let jars sit for 24 hours be sure jars are sealed. Remove bands wipe jars and label.
* Good for 1 year if stored in a cool dry dark pantry.
No comments:
Post a Comment
Note: Only a member of this blog may post a comment.