Pickled Strawberry Jam

By • June 12, 2013 • 13 Comments



Makes 3 cups

  • 1 3/4 cup sugar
  • 1 tablespoon powdered pectin
  • 1 teaspoon salt
  • 3 cups strawberries, hulled
  • 2 tablespoons sherry vinegar
  • 1 tablespoon rice wine vinegar
  • 5 pieces coriander seeds
  • 1 piece cardamom pod
  1. In a bowl, whisk the sugar, pectin, and salt to combine. If a seedless jam is desired, purée the berries in a blender and strain through a fine-meshed sieve. Otherwise, leave them whole, or cut large ones into quarters.
  2. In a medium saucepan, combine the sherry vinegar, rice wine vinegar, coriander, and cardamom. Bring to a boil over medium heat, and immediately remove from heat. Remove and discard the coriander seeds and cardamom.
  3. Return the saucepan to medium heat and add the sugar mixture, stirring with a wooden spoon until blended; it will be dry at first. Add the strawberries or strawberry purée, and continue to stir, crushing the berries with the spoon, until the mixture is liquefied and comes to a boil. Continue to boil, stirring constantly, until thickened, about 3 minutes.
  4. Pour the jam into a heat-proof bowl and let cool completely. Store it, covered, in the refrigerator. The jam can also be frozen for up to six months.
Jump to Comments (13)

Tags: berries, jam, preserving, strawberries, vinegar

Comments (13) Questions (0)

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about 1 month ago Linda

I know this recipe was originally posted a year ago. Is Christina Tosi available to solve the cardamom conundrum?

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about 1 month ago Liz

Does anyone have recommendations for swapping out the pectin -- it would probably prevent the right amount of setting from happening, right?

Dsc01056

about 1 month ago golddeer

If you leave out the pectin it will be a much runnier jam, more like a preserve. Some people like that kind of texture though so it's totally up to you!

Dsc01056

5 months ago golddeer

I made this jam and it turned out perfectly; I tripled the amounts, boiled it to 220 degrees and it processed it in half-pint jars (3x recipes yielded eight half-pint jars). The strawberry & vinegar combo is amazing - thanks for a great recipe!

Open-uri20140616-20860-1jnzb4n

about 1 year ago vivianellen

i made the pickled strawberry jam recipe and it still looks as though as it won't fully 'gel'? i followed the recipe but don't know if there was some technique i was missing. any ideas?

Dsc01056

5 months ago golddeer

Time is not usually a good indicator for jam set so perhaps you didn't cook it long enough. Try again and bring it up to 220 degrees (this took me about 15-20 min, i.e. much longer than the indicated 3 min); you can also do the frozen plate test too to check the set.

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about 1 year ago Beth100

This looks delicious! Can you please clarify: is it one whole cardamom pod, or one whole cardamom seed, from inside the pod? Three tablelspoons of liquid seems such a tiny amount to infuse a whole pod into. Thanks!

Dsc01056

5 months ago golddeer

I used three whole pods and it was fine. I think if you use the seeds it will be more strongly cardamom flavored.

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2 months ago Horto

the pods have a husk on them and the seeds are inside
i'm confused
three little from inside?

Betsy2-001

about 1 year ago aplatefulofhappiness

Do you think I could put into jars and water process for a longer shelf life?

Dsc01056

5 months ago golddeer

I did 5 min in a water bath to preserve the jars, but whatever you usually do for your strawberry jams will work fine!

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2 months ago Horto

so this has the correct ph factor for canning, up to a year in the jar?

Dsc01056

about 1 month ago golddeer

Yes, the recipe as written is safe to can (process in a water bath for 10 min). Strawberries are a low pH fruit; plus the added vinegar and sugar make this recipe suitable for canning.