Monday, July 7, 2014


I just made strawberry jam with my last quarts of berries
from Long Cove Farm

Honey for sweetener with
 Cinnamon, Vanilla Bean and Pinot Noir
Really delicious, and special

I mentioned this book at the end of last year's season 
and wanted to share it again as the season of saving begins

His methods and ideas are awesome
(for jams - high heat and quick reduction, no pectin)
and I've had wonderful results so far -
even with my tweaking

This jam is a version of what he calls a "fancy" jam
and was inspired by the open bottle of Pinot Noir 
left from Thursday night's wine bar


6 quarts strawberries,
washed, hulled and quartered
2 cups honey
1 cinnamon stick
1 vanilla bean
Zest and juice of 1 lemon
1/2 cup pinot noir

12 jelly jars (8 oz.) 

Place the berries, honey, cinnamon and vanilla bean in a bowl
and allow to macerate for 30 minutes

Turn the fruit-honey mixture into a large pot
Bring to boil over high heat.

Stir vigorously and often over the coarse of cooking to break berries into a paste
After 10-15 minutes add the Pinot Noir.

Continue reducing to the gel point, another 6-8 minutes, stirring all the while

Discard the spices  and stir for another minute or so or until as smooth as you want it

Ladle it into prepared jars , leaving 1/4 inch headspace 
Seal jars and process in a water bath for 10 minutes


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