Strawberry-Elderflower Jam
- Level: Intermediate
- Yield: about 1 2/3 cups of jam
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 326
- Total Fat
- 1
- Saturated Fat
- 0
- Carbohydrates
- 74
- Dietary Fiber
- 3
- Sugar
- 67
- Protein
- 1
- Cholesterol
- 0
- Sodium
- 41
- Total: 2 hr 30 min (plus chilling)
- Active: 40 min
Ingredients
1 1/2 pounds strawberries, hulled and quartered (or chopped if large)
1 cup sugar
2 teaspoons red wine vinegar
Pinch of salt
1/3 cup elderflower liqueur
Directions
- Combine the strawberries, sugar, vinegar and salt in a medium saucepan or Dutch oven. Toss well and let stand until the strawberries are juicy and the sugar is moistened, about 20 minutes.
- Add the elderflower liqueur to the pan and bring to a boil over medium-high heat, stirring. Reduce the heat to maintain a simmer; cook, stirring and skimming off any foam, until the juices become glossy, thick and syrupy and the fruit is very soft, 25 to 30 minutes. If the berries are still in large pieces after about 20 minutes, gently mash with a rubber spatula or potato masher. Remove from the heat and let the jam cool to room temperature, stirring occasionally, about 1 hour.
- Transfer the jam to a jar or other airtight container. Refrigerate until cold and fully jelled, at least 2 hours. Store in the refrigerator for up to 2 weeks.