|strawberry jam with mint, basil & habañero from localkitchenblog.com|
Strawberry Jam with Mint, Basil & Habañero
2 lbs strawberries, rinsed & hulled
1 and 1/2 cups (12 oz) raw sugar (organic turbinado)
2 tbsp rice wine vinegar
5 stems fresh mint, divided
1 stem fresh basil
1 medium orange habañero chile, stemmed, seeded and minced (fresh or frozen)
pinch of sea salt
1/2 cup apple pectin stock
Day 1. Add the sugar and vinegar to a wide-bottomed preserving pan. Toss the strawberries in the sugar as you hull them, to keep them from browning and to start maceration. Add 4 stems of mint, the basil and habañero pepper; bring to a simmer over medium heat. Stir to fully dissolve sugar, then transfer to a heat-safe bowl, cover, and macerate overnight.
Day 2. Transfer berries to a wide-bottomed preserving pan. Taste syrup and make any adjustments to flavors (if it tastes too spicy, try adding a tablespoon or two of honey. If it needs more mint or basil, add another stem, heat to a simmer, then turn off heat and allow to steep for about an hour). Pluck the leaves off of the remaining stem of mint, using only the freshest, greenest leaves; plan to add one or two to each jar of jam.
Prepare canner, jars & lids.Remove basil & mint stems from berry mixture. Add apple pectin. Bring to a boil over high heat, stirring minimally, until mixture is syrupy, bubbling thickly and spits when you scrape a spoon across the bottom (220 degrees F). If desired, lightly mash berries with a potato masher (for a thicker jam). Boil at 220 degrees F for 1 minute, skim foam (or stir in 1/2 tablespoon of butter or olive oil to reduce foaming), and ladle into clean, hot jars, to which you’ve added one or two mint leaves, to 1/4-inch headspace. Wipe rims, affix lids and process in a boiling water bath for 10 minutes.