Our regular strawberries are just beginning to ripen.
I love this time of year when I can just walk out to the garden and pick fresh fruit. Quite often we will have ripe strawberries and blueberries at the same time, what a treat!
This recipe is adapted from another one of my favorite canning books. Well Preserved by Joan Hassol.
This small paperback book is not only filled with wonderful recipes but it is a wonderful reading book as well. Joan talks about searching for beach plums, journeying through raspberry patches and eventually ending up on Cape Cod where she has a Bed & Breakfast. Just a delightful book, a “vibrant celebration of nature’s rich bounty, as much about the soul as cooking.”
The triple sec liqueur gives just a hint of orange to this jam. It tastes especially good on fresh homemade bread.
Strawberry Jam with Triple Sec Liqueur
4 cups of chopped, fresh strawberries
2 Tbsp lemon juice
1 ½ packages of powdered pectin
8 cups of sugar
½ cup triple sec liqueur
Put the strawberries and lemon juice in a large nonreactive pot.
Bring to a boil. Add the pectin and return to a boil.
Add the sugar slowly stirring constantly. Bring to a boil again and boil for one minute or until the jam sheets off the spoon,. When it’s ready, add the triple sec and bring to a boil once more. Pour into hot, sterilized jars.
Cover with new, clean, hot lids and process in your water bath canner for ten minutes. Store in a cool place.
Makes about 8 eight-ounce jars.
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