From Mes Confitures by Christine Ferber.
What does one do, when one buys waaayyyy too many strawberries at the local Costco? Well, after eating myself sick, I decided that now was as good a time as any to try one of the strawberry jams in Mes Confitures.
This was a two-day jam. On the first day, you let the strawberries macerate in the sugar. On the second day, you cook down the raspberries and strain them, cook the raspberry juice and the strawberry juice until concentrated, and then add in the strawberries and the vinegar and cook until set.
I scaled back on the sugar from 4 1/4 cups to 3 cups. That just seemed too excessive, and my berries were pretty sweet. I ended up not missing the extra sugar at all. Unlike previous jam/jelly making attempts, I actually cooked this jam until it set properly, even though my berries were mush by that time.
In the finished product, you can’t taste the vinegar. Instead, you get all the strawberry and raspberry flavor with just a bit of tang to it. Bryan was eating the jam by the spoonful, so I figure this one was a success.
The vinegar part of this recipe gave me pause. I would love to taste it to see what it’s like. Vinegar has such a strong smell to it that usually I can’t get past that. I love all the neat ideas you find to make! How lucky is Hubby???
I love strawberry jam so I think that this would be great. I like cream cheese and a little strawberry jam on toast. So this would be very nice to make. Of course only could make one jar so don’t know if worth the work.