Bursting with the flavours of fresh strawberries and a hint of herbal, this homemade jam is a perfect addition to your breakfast spread or a unique ingredient for your favourite recipes.
Difficulty Level: Medium
Time Needed: About 1.5 hours
Are you looking to infuse your culinary adventures with a touch of herbs? Dive into this delightful recipe for infused Strawberry Jam. Packed with fresh strawberries and a hint of herbal, this jam is perfect for breakfast or as a unique recipe ingredient.
Ingredients:
- 2 pounds (900g) fresh strawberries, washed and hulled
- 4 cups granulated sugar
- 1/4 cup lemon juice
- 2 tablespoons NOIDS butter or NOIDS coconut oil (adjust potency to your preference)
- 1/4 cup water
- 1 package (1.75 oz or 49g) powdered fruit pectin
Instructions:
1. Preparing the Jars:
- Wash canning jars and lids with hot soapy water.
- Rinse and place them in a large pot with hot water. Simmer until ready to use.
2. Preparing the Strawberries:
- Crush strawberries with a potato masher or pulse in a food processor for your desired texture.
3. Cooking the Strawberries:
- Combine strawberries, sugar, lemon juice, NOIDS infused butter or oil, and water in a large pot
- Stir well and bring to a rolling boil over medium-high heat, stirring frequently.
4. Adding the Pectin:
- Sprinkle powdered pectin over the boiling mixture, stirring continuously to avoid clumps.
- Boil for one minute while stirring.
5. Testing Gel Consistency:
- Spoon a small amount onto a chilled plate and freeze for a minute.
- Press the jam gently with your finger; it should wrinkle if ready. If runny, cook another minute and test again.
6. Filling the Jars:
- Remove jars from hot water with tongs.
- Ladle hot jam into jars, leaving about 1/4 inch of headspace.
- Wipe rims clean, place lids on, and tighten bands finger-tight.
7. Processing the Jars:
- Return filled jars to the pot of hot water, ensuring water covers jars by at least 1 inch.
- Boil gently for 10 minutes to sterilize and seal jars.
8. Cooling and Storing:
- Remove jars and place on a towel-lined surface.
- Cool undisturbed for 12 to 24 hours until you hear the "ping" sound indicating sealed jars.
- Store in a cool, dark place for up to a year. Refrigerate after opening and consume within a few weeks.
Your infused Jam is perfect for your toast in the morning, sandwich at lunch, or ice cream at night. Or add to some infused waffles for an extra kick?
Waffle Recipe here.
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