Peppery Strawbarb Blossom Jam
Nutritional Info
- Servings Per Recipe: 64
- 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
View full nutritional breakdown of Peppery Strawbarb Blossom Jam calories by ingredient
Introduction
Easy to whip up thanks to a sugar with added pectin, this jam (made with local strawberries and backyard rhubarb) has the added pop of homegrown nasturtium blossoms and white pepper for interest! Easy to whip up thanks to a sugar with added pectin, this jam (made with local strawberries and backyard rhubarb) has the added pop of homegrown nasturtium blossoms and white pepper for interest!Number of Servings: 64
Ingredients
-
600g (~4.2 cups) fresh or frozen whole strawberries, thawed if frozen
2 1/2 cups diced rhubarb
1/4 cup water
2 tbsp lemon juice
1/2 tsp white pepper
1/3 cup chopped nasturtium blossoms, plus 8 whole ones
1 full bag (1 kg / 5.218 cups) Redpath's QuickSet for Jam
Directions
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.