I had some leftover strawberries from the party yesterday and wanted to try something different. I had read a lot of recent recipes on freezer jam. I've never done it before and thought I was up for the challenge to try something new.
I got a new canning cookbook last weekend, Canning from the Better Homes and Gardens people, while we were in the 'big city'. I found a recipe in there for something that intrigued me - Brandied Strawberry Freezer Jam. It met my criteria AND I had everything I needed to make it :)
Recipe yields 5 half-pints.
Here's what I used:
4 cups strawberries
4 cups sugar
3 tbs brandy
1/2 tsp finely shredded lime peel (the recipe called for lemon, but I didn't have it so I went with lime)
1.75oz regular powdered pectin
3/4 cup water
Step 1: Prep Strawberries
I had plenty of strawberries, so I just chopped off them tops and then sliced them up to make mashing easier. I measured 4 cups sliced first, then crushed strawberries using a potato masher in a large bowl. When all the strawberries were crushed, I had around 2 cups of strawberries.
Stir in the sugar, brandy, and lime peel in with the strawberries. Let stand at room temperature for 10 minutes.
Step 2: Prep Pectin
In a small saucepan, stir pectin into the water. Bring to boiling, stirring constantly. Boil hard for 1 minute, stirring constantly (and seriously - this stuff will stick, so keep stirring). Remove from heat.
Stir pectin mixture into berry mixture, stirring for about 3 minutes or until the sugar dissolves and mixture is no longer grainy.
Step 3: Can
Ladle the hot jam into half-pint freezer containers, leaving a 1/2 inch headspace. Seal and label.
Step 4: Freeze
Let stand at room temperature for about 24 hours or until set. Store for up to 3 weeks in the refrigerator or for up to 1 year in the freezer.
I'll have to wait a few days to try this one, but it sure did sound yummy!
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