Friday, July 12, 2013

Too Hot To Cook, Let Alone Can!

On the other hand, 'tis the season of roaring amounts of fresh fruits in all of the farmers' markets as well as the supermarket.  And winter will come... what's a body to do?

Here's Food and Wine's recipe for

1 1/2 cups sugar
1/4 cup plus 2 T Ball Real Fruit Instant Pectin
2 lbs. strawberries, hulled and quartered
2 1/2 T. lemon juice
2 1/2 T finely-grated, peeled fresh ginger
pinch of kosher salt

Take a big bowl and whisk the sugar with the pectin.  Use a food processor and finely chop half of the strawberries, putting them in with the sugar and pectin.

Repeat with the other half of the berries and add the lemon juice, ginger and salt stirring until all of the sugar has dissolved.

Spoon the jam into clean glass jars - leave 3/4 in. of space between the lid and the jam and let it stand at room temperature for approx. 30 minutes while the jam thickens a bit.   Refrigerate until the jam is chilled and set which will take maybe an hour.

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