Home Cooking 4

What's in your Jam?

lynnlato | May 14, 200802:16 PM

We picked 3 lbs of fresh strawberries over the weekend and by the next day I realized I better do something with them quickly. I made my second ever attempt at my own jam. Last time I did the freezer jam and this time I cooked the jam and utilized the inversion method of canning. So far so good.

I made a batch w/ balsamic vinegar and another batch w/ fresh mint & black pepper. The strawberries were very sweet & I'm T1 diabetic so I used very little sugar (Splenda For Baking which is equal parts Splenda and regular sugar).

I was thinking of out-of-the-ordinary flavor comdinations that would be fun to work with. Like peach/fresh ginger/mace (I made this pie). What interesting combos do you have for jam? Any good tips for a newbie?

p.s. The strawberry/mint/pepper jam tasted wonderful on whole wheat w/ natural almond butter!

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