So every year, as always, I go Pick-Your-Own Strawberry Picking at Russell Orchards in Ipswich. This year was a little different as mask wearing and social distancing were required even on the farm, but overall it felt fairly normal and it was great to be out there. This means, of course, that I am working on this year’s strawberry treats — two varieties of jam-packed jam — Strawberry Elderflower and Strawberry Vanilla Bean. Both are delicious, unique and have a crazy level of fruit!
Ingredients (per variety)
8 cups strawberries, washed, hulled and sliced
1 teaspoon lemon zest
1 1/2 pouches (approximately 5 fl oz) liquid pectin
4 cups of sugar
1/2 cup Elderflower Syrup or 2 tablespoons vanilla bean paste
3 teaspoons vodka
You will also need: 6 pint sized jars
Directions
In a large saucepan, crush half the strawberries with a potato masher, lemon zest, and pectin. Heat the mixture to a full, rapid boil and cook for about 15 minutes. Add sugar, stirring constantly until incorporated and cook for another 10 minutes. Add in the elderflower syrup or vanilla bean paste and return mixture to a full boil and boil for 1 additional minute. Finally, add in the pectin and boil for 1-3 minutes. Remove from heat, skim off the foam.
Fill into your prepared jam jars and let cool completely, open. Drizzle 1/2 teaspoon of vodka into each jar and swirl to cover the surface layer of jam. Seal tightly. Store in the refrigerator for 6 months.
