Peppery Strawbarb Blossom Jam
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 64
Ingredients
600g (~4.2 cups) fresh or frozen whole strawberries, thawed if frozen2 1/2 cups diced rhubarb 1/4 cup water2 tbsp lemon juice1/2 tsp white pepper1/3 cup chopped nasturtium blossoms, plus 8 whole ones1 full bag (1 kg / 5.218 cups) Redpath's QuickSet for Jam
Combine the berries, rhubarb, water, lemon juice and pepper in a large pot and bring to a simmer.
Cook, mashing berries and rhubarb to a chunky pulp, for 10 minutes.
Stir in the chopped nasturtium blossoms and Quickset and bring to a full boil.
Cook, stirring constantly, for 4 minutes.
Ladle into sterilized jars and top each with a whole nasturtium flower.
Seal and process in a waterbath for 10 minutes.
Serving Size: Makes 8 cups, 64 2-tbsp servings
Number of Servings: 64
Recipe submitted by SparkPeople user JO_JO_BA.
Cook, mashing berries and rhubarb to a chunky pulp, for 10 minutes.
Stir in the chopped nasturtium blossoms and Quickset and bring to a full boil.
Cook, stirring constantly, for 4 minutes.
Ladle into sterilized jars and top each with a whole nasturtium flower.
Seal and process in a waterbath for 10 minutes.
Serving Size: Makes 8 cups, 64 2-tbsp servings
Number of Servings: 64
Recipe submitted by SparkPeople user JO_JO_BA.
Nutritional Info Amount Per Serving
- Calories: 69.2
- Total Fat: 0.0 g
- Cholesterol: 0.0 mg
- Sodium: 0.2 mg
- Total Carbs: 17.1 g
- Dietary Fiber: 0.3 g
- Protein: 0.1 g
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