Continue After Advertisement
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
Directions
-
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.
-
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.
-
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.
-
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.
I'm a homey cook meets a formally trained pastry chef. I love to smile, I love to work hard, I love to eat! I opened Milk Bar nearly 5 years ago and have never looked back...
See what other Food52ers are saying.