Strawberry Rubies
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 16
Ingredients
¾ lb pounds fresh strawberries, washed and hulled (get the smallest ones you can find, or halve them if larger)¾ cup vanilla sugar1 cup superfine sugarzest of 1 lemon½ cup lemon juice
Stir together the berries and the vanilla sugar in a bowl. Cover and let stand overnight.
Place a colander over a saucepan and pour the macerated berries into it, capturing the syrup in the pot. Set the berries aside over the bowl.
Add the superfine sugar and lemon zest to the pot and bring to a boil over medium heat, stirring until the sugar dissolves.
Add the drained strawberries and any accumulated juices to the pot, stir gently and return the mixture to a boil.
Boil, stirring often, for 12 minutes.
Remove from heat and stir in the lemon juice.
Immediately pour into a glass square baking dish and cool to room temperature.
Cover dish with plastic and set aside overnight.
In the morning, return the berries and syrup to the pot, bring to a boil, and cook, stirring often, about 10 minutes (until the mixture reaches 220F or the jelly point).
Ladle the hot jam into a clean jar, leaving a ¼” headspace, and process in a boiling water bath for 10 minutes.
Serving Size: Makes 2 cups, 16 (2-tbsp) servings)
Number of Servings: 16
Recipe submitted by SparkPeople user JO_JO_BA.
Place a colander over a saucepan and pour the macerated berries into it, capturing the syrup in the pot. Set the berries aside over the bowl.
Add the superfine sugar and lemon zest to the pot and bring to a boil over medium heat, stirring until the sugar dissolves.
Add the drained strawberries and any accumulated juices to the pot, stir gently and return the mixture to a boil.
Boil, stirring often, for 12 minutes.
Remove from heat and stir in the lemon juice.
Immediately pour into a glass square baking dish and cool to room temperature.
Cover dish with plastic and set aside overnight.
In the morning, return the berries and syrup to the pot, bring to a boil, and cook, stirring often, about 10 minutes (until the mixture reaches 220F or the jelly point).
Ladle the hot jam into a clean jar, leaving a ¼” headspace, and process in a boiling water bath for 10 minutes.
Serving Size: Makes 2 cups, 16 (2-tbsp) servings)
Number of Servings: 16
Recipe submitted by SparkPeople user JO_JO_BA.
Nutritional Info Amount Per Serving
- Calories: 91.7
- Total Fat: 0.1 g
- Cholesterol: 0.0 mg
- Sodium: 0.3 mg
- Total Carbs: 24.0 g
- Dietary Fiber: 0.5 g
- Protein: 0.2 g
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