Fancy

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

STRAWBERRY JAM

WITH VANILLA BEAN AND PINOT NOIR

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

Enjoy!

Kyra