45 Minutes
6 half-pint (8-ounces) jars
intermediateA festive and sweet spread perfect for Valentine’s Day brunch. Created by Chef Emily Ellyn and featured on Good Day Tampa Bay with Charley Belcher.
More from Chef Emily at EmilyEllyn.com
Ingredients
- 4 cups (about 2-pounds), fresh Wish Farms strawberries and/or pineberries, gently rinsed
- 2 lemons, zest and juiced
- 4 ½ tablespoons Ball® brand RealFruit™ Classic Pectin
- 5 cups granulated white sugar
- 1 tablespoon ground cinnamon
Directions
- Place berries and the juice and zest of lemons in an 8-10 quart saucepan, turn heat to medium-high, and slightly crush berries with a wooden spoon. Whisk Ball® brand RealFruit® Classic Pectin with a cup of sugar and then stir the mixture into the berries. Add remaining sugar and cinnamon and then bring mixture to a full rolling boil, stirring constantly until sugar is dissolved.
- Boil hard for one minute, stirring constantly. Remove from heat and skim foam from the top of the jam.
- Blend in a blender or with a stick blender for a smooth texture if desired.
- Do the jam (“spoon”) test.
- Pour a little down the back of a frozen spoon. Run your finger through it. It should make a path that stays open. If not, boil a few more minutes and test again. Your jam is done when the jam coats the back of the spoon according to the spoon test!
- Serve immediately hot as an ice cream syrup, on the best PB & J, simply store in the refrigerator, or can it according to Emily’s Complete Home Canning Instructions.
