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Strawberry-Tarragon Jam
[Photograph: Lucy Baker]
Adding a small handful of chopped fresh herbs is a great way to enliven your favorite jam recipes. This strawberry-tarragon jam has hints of anise and lemon. Try pairing it with goat cheese or use it as a filling between shortbread cookies. This recipe yields about four and half jars. Give four as gifts and keep the half-jar for yourself.
About the Author: Lucy Baker is a food writer and the author of The Boozy Baker: 75 Recipes for Spirited Sweets. She is currently at work on a second book about homemade food gifts. She lives in Brooklyn with her husband and dachshund.
About This Recipe
| Yield: | Makes 4 1/2 cups, or 4 half-pint jars plus a little extra |
| Active time: | 1 hour |
| Total time: | 1 hour 30 minutes |
| This recipe appears in: | Preserved: Strawberry-Tarragon Jam |
Ingredients
- 3 cups sugar
- 2 1/2 teaspoons Pomona's Universal Pectin
- 4 cups coarsely chopped strawberries (from about 2 pints)
- 1 tablespoon freshly squeezed lemon juice
- 3 teaspoons calcium water (included in the Pomona's packet)
- 1/4 teaspoon unsalted butter
- 1/4 cup chopped fresh tarragon
Procedures
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1
Whisk sugar and pectin a medium bowl and set aside.
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2
Combine strawberries, lemon juice, calcium water, and butter in a large, heavy-bottomed pot and bring to a boil over medium-high heat. Add the honey and the sugar-pectin mixture and return the fruit mixture to a boil, stirring constantly. Boil hard for one minute.
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3
Remove pot from the heat and skim any foam from the surface of the jam with a cold metal spoon. Stir in tarragon. Ladle the jam into hot sterilized jars and process them in a hot water bath for 10 minutes.
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