Strawberry Freezer Jam with a Kick

Strawberry Freezer Jam.JPG
Strawberry Freezer Jam.JPG

The author of "Preservation Pantry", Sarah Marshall showed Tra' how to make strawberry freezer jam with cucumber and chiles. Click here for more information about Sarah.

PRESERVATION PANTRY: Modern Canning from Root to Top & Stem to Core by Sarah Marshall (Regan Arts)

RECIPE:

STRAWBERRY CUCUMBER FREEZER JAM

This is the only jam in which I use

store-bought pectin, because the

cold fruit pectin helps set the jam,

while keeping the cooling, crisp

attributes of the cucumber. When

working with strawberries, I find it

best to macerate them by letting

them sit in the sugar and lemon for

a few minutes. I made this jam for

a local doughnut shop and the

owners filled their churros with it

for a lovely sweet and spicy treat.

  • 1½ pounds strawberries
  • 2¼ cups blended cucumber
  • (about 1 pound, 5 ounces
  • cucumbers)
  • ¼ cup plus 1 tablespoon fresh
  • lemon juice, divided (from about
  • 2 small lemons)
  • 2 cups plus 3 tablespoons
  • cane sugar
  • 9 tablespoons real fruit
  • instant pectin
  • 1 ½ teaspoons kosher salt
  • 3 fresh red Thai chilies

Makes 6 half-pints

  • Wash the freezer-safe jars or
  • plastic half-pints. At the
  • preparation station, wash the
  • strawberries and remove the
  • tops. Peel and seed
  • the cucumbers. Then blend the
  • cucumbers in a blender. Wash
  • and juice the lemons.