Post by deputydon on May 11, 2008 8:08:15 GMT -5
Fruit doesn't always have to be used for something sweet; this savoury strawberry jam is a perfect example. Wild strawberries are even better!!! And almost in season..
Ingredients
· 3 pints strawberries
· 1 jalapeno pepper, seeded and thinly sliced
· 1 small red onion, diced
· 1 cinnamon stick
· 2 tablespoons honey
· 1/4 cup raw sugar
· 1 lemon, juice and zest
Directions
1. Purée 2 pints of the strawberries in a blender and blend until smooth.
2. Press blended strawberries through fine mesh strainer and force everything through but the seeds.
3. Place the stained strawberry purée and the remaining ingredients (except remaining strawberries) in a saucepot. Bring to a simmer and cook to jam consistency (coats a spoon about 25 to 30 minutes).
4. Add the remaining pint of whole berries and simmer for another 4 to 6 minutes. Remove cinnamon stick and transfer to pint jar, filling it to just a 1/4 inch below the screw threads.
Seal immediately and turn over and let cool to room temperature. Store in the refrigerator for up to 3 months. Serve over meat or fish
ENJOY!!!
Ingredients
· 3 pints strawberries
· 1 jalapeno pepper, seeded and thinly sliced
· 1 small red onion, diced
· 1 cinnamon stick
· 2 tablespoons honey
· 1/4 cup raw sugar
· 1 lemon, juice and zest
Directions
1. Purée 2 pints of the strawberries in a blender and blend until smooth.
2. Press blended strawberries through fine mesh strainer and force everything through but the seeds.
3. Place the stained strawberry purée and the remaining ingredients (except remaining strawberries) in a saucepot. Bring to a simmer and cook to jam consistency (coats a spoon about 25 to 30 minutes).
4. Add the remaining pint of whole berries and simmer for another 4 to 6 minutes. Remove cinnamon stick and transfer to pint jar, filling it to just a 1/4 inch below the screw threads.
Seal immediately and turn over and let cool to room temperature. Store in the refrigerator for up to 3 months. Serve over meat or fish
ENJOY!!!
