I’m not going to try to call this a harvest recipe- it’s not strawberry season around here. But that’s the joy of freezing fruit; you can make what you want when you want it.
Blackstrap molasses is a beautiful, dark molasses that’s really intense. Supposedly it gives your food a slight iron boost as well. If you can’t find it, use regular molasses, or just use premade brown sugar.
Blackstrap Strawberry Jam
2 cups frozen whole strawberries
1 cup white sugar
2 tea blackstrap molasses
1 tablespoon lemon juice
12 oz apple pectin
The day before-
In a large bowl mix white sugar and molasses. Mix well for 3 minutes; it should be almost completely incorporated if not fully mixed. It should make a fairly light brown sugar; if it’s not dark enough to your tastes add another teaspoon of molasses and mix well.
Measure out 1 lightly packed cup of brown sugar and add with strawberries to a glass jar. Let sit overnight in the fridge.
The next day-
*I lightly pulsed my berries in the blender first because I didn’t want to mess around with mashing them. A lot of people don’t pulse their fruit and normally I don’t.
Add crushed berries, pectin, and lemon juice to a large saucepot. Bring to a boil and cook down to gelling stage- mine took roughly 15 to 20 minutes.
While jam is cooking, prep 2 quarter pint jars. When jam reaches gel stage, fill jars to 1/4 inch headspace and process for 10 minutes.
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