As is annual tradition, I did manage to go strawberry picking this past weekend. It was not the greatest fun, to be honest with you, as a number of places were facing significant crop loss this season, so the season was even shorter than usual and the berries were tough picking. Nevertheless, I managed 10 quarts, most which ended up in this jam!
Ingredients
12 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 teaspoon salt
1 piccolo sparkling wine
3 teaspoons vodka
You will also need: 6 pint sized jars
Directions
In a large dutch oven or deep soup pot, crush half the strawberries with a potato masher, lemon zest, and sparkling wine. Add in the non-crushed berries as well. Heat the mixture to a full, rapid boil and cook for about 15 minutes. Add sugar and salt, stirring constantly until incorporated and cook for another 10 minutes. Add in the pectin and return mixture to a full boil and boil for 1 additional minute.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.
