Wednesday, June 5, 2013

Strawberry Rum Jam

There's nothing quite like jam made from freshly picked strawberries.  My friend Jenica and I picked the strawberries in the morning and twelve hours later I had two batches of jam made and processed.  Yum!

  • 6 cups crushed strawberries (about 1.5 quarts whole)
  • 3 tablespoons of "Low or No-Sugar" Pectin (I used Ball’s)
  • 2/3 cup rum (I used aged, non-spiced - but feel free to experiment)
  • 1 cup raw (or turbinado) sugar
In a medium stock pot, combine the crushed strawberries and pectin. Bring mixture to a full rolling boil, stirring constantly.

Add the sugar and rum. Return to a full rolling boil and boil for 1 minute, stirring constantly.

Remove from heat.

The recipe makes enough to fill six half-pint jars.

I used these instructions preserve and seal the jars.

This recipe is based on this recipe which uses bourbon instead of rum: