Pickled Strawberry Jam

June 12, 2013

Test Kitchen-Approved

Makes: 3 cups

Ingredients

  • 1 3/4 cups 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
In This Recipe

Directions

  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.

More Great Recipes:
Condiment/Spread|Cardamom|Coriander|Fruit|Jam/Jelly|Sherry|Vinegar|Strawberry|Pickle & Preserve|Make Ahead|Spring|Summer

Reviews (14) Questions (0)

14 Reviews

maya May 26, 2015
this jam is amazing. made w/ 1.5c sugar and added the pectin mixture only after bringing chopped strawbs to a boil. it set beautifully and i'm now enjoying it slathered on some homemade potato rolls. pic: https://instagram.com/p/3JuJQ3NR7g/
 
Linda June 13, 2014
I know this recipe was originally posted a year ago. Is Christina Tosi available to solve the cardamom conundrum?
 
Liz June 3, 2014
Does anyone have recommendations for swapping out the pectin -- it would probably prevent the right amount of setting from happening, right?
 
golddeer June 3, 2014
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!
 
golddeer March 17, 2014
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!
 
vivianellen June 24, 2013
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?
 
golddeer March 17, 2014
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.
 
Beth100 June 23, 2013
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!
 
golddeer March 17, 2014
I used three whole pods and it was fine. I think if you use the seeds it will be more strongly cardamom flavored.
 
Horto May 27, 2014
the pods have a husk on them and the seeds are inside<br />i'm confused<br />three little from inside?
 
Do you think I could put into jars and water process for a longer shelf life?
 
golddeer March 17, 2014
I did 5 min in a water bath to preserve the jars, but whatever you usually do for your strawberry jams will work fine!
 
Horto May 27, 2014
so this has the correct ph factor for canning, up to a year in the jar?
 
golddeer June 3, 2014
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.