I have started canning. Its not cheap to do this in the North because 2LB of strawberries can run you $6 CDN. I want to learn the process as part of controlling the types of food (and additives) that go into my family’s belly. My husband and son both love sweets and lucky for them they can eat a fair bit of it without gaining any weight.
This summer I grew a mass of mint and chocolate mint and needed ideas on what I would do with it all. My husband suggested Jam. After a few hours pouring through recipe books I came upon a straberry mint jam. Who knew that mint and jam made a delicacy …I sure had not imagined it. This recipe comes from a fantastic little French recipe book by Christine Ferber, titled “Mes Confitures”. I modified it a bit. 4LB of strawberries will yield you about 4 small jars.
Confiture de Fraises au Poivre Noir et à la Menthe Fraîche
– 8 cups fresh strawberries (4LB)
– 4 cups Sugar
– the juice of one lemon
– 5-10 leaves of fresh mint
– a sprinkle of fresh ground pepper
Rinse the strawberries quickly under cold water. Dry with a kitchen towel, Hull the strawberries. Cut them in halves if they’re big, leave the small ones whole.
combine strawberries with the sugar and the lemon juice in a glass or porcelain bowl. Cover with a sheet of parchment paper, and let macerate overnight.
The next day, put the strawberry mixture in a large saucepan and bring just to a simmer. Pour the mixture back into the dish, cover with parchment paper, and let rest in the refrigerator overnight again.
On the third day, put a saucer in the freezer. Wash the glass jars and their lids carefully, then soak them in boiling water for 10 minutes, and set them out to dry upside down on a clean kitchen towel.
Pour the mixture through a sieve. Bring the syrup you’ve gathered to a boil, and let it boil for ten minutes. Remove the foam with a spoon (or add a small amount of butter (not margarine!!!) to the pot, this reduces foam).
Take the saucer out of the freezer, and put a drop of jam on it. Tilt the saucer, and see if the jam is set. If not, let it boil for another minute, then test again until you’ve reached the desired consistency.
Pour the jam into the jars until they are full, wipe carefully if there was any spillage and close the lids. Follow correct canning process to complete. They need to process in the canner for about 5 minutes. Let cool and store in cool/dark place.
Subscribe To Our Newsletter
Never miss another article or special announcement. Sign up for Walkerland's FREE email subscription!