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I Said Strawberry But I Mint Jam
From Statesboro Market2Go
<p>This strawberry mint jam recipe is just <span class="caps">ONE</span> way to use your fresh, local strawberries!<br /> Fun tip: try this jam on your favorite cracker with some <a href="https://statesboromarket2go.locallygrown.net/market/index/46160" target="_blank"><strong>local goat cheese</strong></a> !</p>Source: My Little Corner Blog (Entered by Lexi Moon)
Serves: 8 8 oz mason jars
Step by Step Instructions
- Wash the Mason jars in hot soapy water. Rinse well.
- Place jars in water and begin heating for the hot water bath.
- Wash, hull, and chop strawberries into quarters. Using a potato masher (or other device), mash strawberries (not completely pulverized but enough to have some juice).
- Combine packet of pectin with 1/4 cup of the sugar in a small bowl and mix well.
- Put your strawberries and sugar/pectin mix in a large pot and bring to boil, stirring frequently.
- Add remaining sugar and bring back to a boil, stirring constantly, for one minute. Reduce heat to medium-high and stir until jam thickens some. Remove from heat.
- Put snap lids in hot water to soften (doesn’t have to be boiling).
- Continue to stir your berry mix frequently, skimming foam, for about 5 minutes.
- Stir in finely chopped mint.
- Quickly ladle hot jam into hot jars, using a wide mouth funnel or use a liquid measuring cup for pouring into jars. Leave 0.5 cm headspace.
- "Bubble" each jar with a skewer or chopstick to release any trapped air. Wipe each rim with a clean paper towel dipped in vinegar. Place the snap lid down and screw the ring on finger-tip tight.
- Place jars into the water bath canner. Make sure there is at least an inch of water above the top of jars. Return water to boil for 10 minutes. Don't start your timer until the water is boiling.
- Remove jars from the water bath and listen for the pops!
- Try this jam on your favorite cracker with some local goat cheese!
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