Strawberry-Vinegar Jam

  1. In a large saucepan, whisk the mashed strawberries with the vinegar and lemon juice.
  2. Sprinkle the pectin evenly on top, then whisk until incorporated.
  3. Bring the mixture to a rolling boil over high heat.
  4. Whisk in the sugar, return to a boil and cook over high heat until glossy and the sugar dissolves, about 3 minutes.
  5. Remove from the heat and skim off any foam.
  6. Pour the jelly into hot, sterilized canning jars to within 1/4 inch of the rims.
  7. Seal the jars, then submerge them in a pot of water and boil for 5 minutes.
  8. Carefully remove the jars and let cool.
  9. Check the jar lids to make sure theyve fully sealed; refrigerate any jars with imperfect seals.

strawberries, red wine vinegar, lemon juice, classic powdered pectin, sugar

Taken from www.foodandwine.com/recipes/strawberry-vinegar-jam (may not work)

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