Figgy Strawberry JamFrom jo_jo_ba 1 year ago
- 930 g strawberries, chopped shopping list
- 4 fresh figs, diced shopping list
- 8 dried figs, soaked overnight in water and diced shopping list
- 1/2 tsp fresh grated ginger shopping list
- 2 tsp calcium water (see below) shopping list
- 1/4 cup amber agave nectar (or honey) shopping list
- 1 tbsp red wine shopping list
- pinch salt shopping list
- pinch nutmeg shopping list
- 1/2 cup vanilla sugar (or half and half vanilla sugar and regular sugar) shopping list
- 2 tsp pectin powder shopping list
How to make it
- Mash the strawberries, figs and ginger together in a saucepan.
- Add the calcium water, honey and red wine into the pan and stir well.
- Measure sugar into separate bowl.
- Thoroughly mix pectin powder into sugar.
- Bring fruit mixture to a boil and cook for 5 minutes, stirring.
- Add pectin-sugar, stir vigorously for 1-2 minutes to dissolve pectin.
- Return to boil and remove from heat.
- Pour into jars and can in a waterbath for 10 minutes or refrigerate up to 4 weeks.
- Pomona's comes with two packets - one of pectin and one of monocalcium phosphate. The calcium helps activate the pectin under low-sugar circumstances. To prepare calcium water mix the contents of the packet with 1/2 cup water in a jar and shake well. You only need 2-3 tsp per batch so store the rest in the jar in the fridge - it keeps a long time.
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