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Prep Time: 20 Minutes Cook Time: 1 Minutes |
Ready In: 21 Minutes Servings: 1 |
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Bless his heart, my diabetic (shouldn't even open the jar) husband LOVES this stuff and whines every year until I make a batch - which we end up giving away for Christmas. Years ago, I purchased a Jar of Strawberry Pernod Jam at a Farmers Market in Danville from a very elderly woman. Loved it, and went back to purchase more, but never saw her again, so fooled around until I came up with something pretty darn close. earlier versions failed to be as punchy as hers, until I got the idea to add some blueberries from an Ina Garten recipe, and that was the secret ingredient. I borrow my Mom's Paula Dean large teflon interior stew pan to make my jams in and use a silicone spoonula for stirring. It works just great. Ingredients:
6 pints fresh strawberries, cleaned and hulled |
1 pint fresh blueberries, cleaned and drained |
6 cups granulated sugar, superfine if you have it |
4 tablespoons of pernod liqueur, absynthe or 4 tablespoons ricard, are ok substitutes |
3 whole star anise pods |
1 slightly unripe golden delicious apple, peeled and diced to 1/8 inch |
Directions:
1. Cut the strawberries into small pieces and place in large heavy pan.
2. Cover the berries with the sugar and toss to mix.
3. Add the Pernod and Star Anise, and toss again.
4. Let set for about 5 minutes.
5. Over medium heat, bring up to a boil, stirring constantly.
6. Add the apple cubes and blueberry and continue to cook
7. Use an insta-read or candy thermometer - remove from heat 220 degrees.
8. Skim off foam and remove the star anise pods.
9. Ladle into hot jars, clean rims carefully, lid up and process in hot water bath for 10 minutes.
10. Cool jars, and place any that don't seal in refrigerator for immediate use.
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