Earlier in the week
I told you about a wonderful new book on preserving. Today I'm going to share
one of the recipes from the book with you. The recipe in question is
Camilla Wynne's Strawberry Margarita Jam. It's made in a similar fashion to
marmalade in that thin strips of lime peel are used in the jam. The limes are
quartered and cut into thin strips, and soaked in water overnight, the day
before the real jam making takes place. I wasn't sure that I would like this,
feeling that the lime might be too overwhelming, but it wasn't at all. In fact,
all of the flavors blended just perfectly. The picky Mr. O-P is not a
particular fan of strawberry spreads of any kind, and he liked this a great
deal, so that is high praise indeed!
You're going to need a rather large pot for making the jam, probably a
4-6 quart. I used a smaller pan that seemed to work out just fine...until
everything boiled over and burned on top of the stove creating a mess the
likes of which I'd never encountered before. So, I poured the mixture into
another pan, one size up and, yep, you guessed it, more spillage. If anything
is lacking in the book, it is stating the proper size of the pots to be used.
When making marmalade, the mixture needs to be cooked to 218ºF. I did the same with
this, watching the temperature on a candy thermometer that I had attached to
the side of the pan, and the texture was just perfect.
If you're looking for new way to turn strawberries into jam, give this one a
try. I guarantee, you've never tasted anything quite like it.
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1 comment:
This looks amazing - I'm so in the mood for scones and strawberry jam!
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