While I would have smeared this on shoe leather, my mom made herself some "fruit nachos" with homebaked pita and tortilla chips the weekend I made it for her obligatory "taste test". Needless to say, slices of homemade baguette and Lassy Beer Boule soon followed!
I'm sharing this with Gluten Free Fridays this week.
Figgy Strawberry Jam
Makes about 5 1/2 cups, 44 (2-tbsp) servings
930 g strawberries, chopped
4 fresh figs, diced
8 dried figs, soaked overnight in water and diced
1/2 tsp fresh grated ginger
2 tsp calcium water (see below)
1/4 cup amber agave nectar (or honey)
1 tbsp red wine
pinch salt
pinch nutmeg
2 tsp pectin powder
- Mash the strawberries, figs and ginger together in a saucepan.
- Add the calcium water, honey and red wine into the pan and stir well.
- Measure sugar into separate bowl.
- Thoroughly mix pectin powder into sugar.
- Bring fruit mixture to a boil and cook for 5 minutes, stirring.
- Add pectin-sugar, stir vigorously for 1-2 minutes to dissolve pectin.
- Return to boil and remove from heat.
- Pour into jars and can in a waterbath for 10 minutes or refrigerate up to 4 weeks.
Pomona's comes with two packets - one of pectin and one of monocalcium phosphate. The calcium helps activate the pectin under low-sugar circumstances. To prepare calcium water mix the contents of the packet with 1/2 cup water in a jar and shake well. You only need 2-3 tsp per batch so store the rest in the jar in the fridge - it keeps a long time.
Amount Per Serving
Calories: 33.8
Total Fat: 0.1 g
Cholesterol: 0.0 mg
Sodium: 4.7 mg
Total Carbs: 8.7 g
Dietary Fiber: 1.1 g
Protein: 0.3 g
No comments :
Post a Comment
Thanks for the feedback!