Before we end strawberry season for the year, I did attempt to “lengthen” the season by making jam. I am good at making jam; it’s usually quite delicious. This year, the berries were sweet, so I went with a low sugar jam variety, and added vanilla bean paste as an extra “bump” in flavor. Makes about 6 jars.
Ingredients
8 cups strawberries, washed, hulled and sliced
1 teaspoon lemon zest
1 1/2 pouches (approximately 5 fl oz) liquid pectin
2 cups sugar
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 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 up to 6 months.
