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Wonderfully Pom Strawberry Jam

5.00 Mitt(s) 2 Rating(s)2 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 5

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Level: Intermediate

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Description

A delicious take on the classic strawberry jam.

Ingredients

  • 8 cups Strawberries, Roughly Chopped
  • 1 cup Pom Wonderful Cranberry Pomegranate Juice
  • 3 cups Sugar
  • ¼ teaspoons Salt
  • 1 whole Lemon, Juiced
  • 2 teaspoons Vanilla

Preparation

Combine strawberries and Pom juice in a large stock pot and mash the berries roughly with a potato masher.

Cook the mixture on medium heat, covered, for about 10 minutes, being sure to stir frequently.

Add in the sugar, salt, and lemon juice. Attach a thermometer to the pot and continue to heat, uncovered and stirring every few minutes, until temperature hits 220ºF, being sure to skim off any excess foam from the top of the jam as it forms. (This step can take some time. It took about 45 minutes for me to reach the adequate temperature.)

Note: You can also test the consistency of your jam by keeping a spoon next to you in a glass of ice water. To test, pour a small amount of the cooking jam onto the chilled spoon and allow it a minute or two to cool. If the consistency is what you expect it to be, you’re good to go. If not, keep it over the fire a bit longer.

Remove from heat and stir in the vanilla.

Store jam in the fridge or can in a hot water bath using sterilized containers.

2 Comments

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mommiecooks on 5.4.2011

I wanted to add an extra tip. I’ve since made this two more times and found the best way to be sure of the correct consistency is to use the frozen plate or spoon method.

Grab up a small plate and stick it in the freezer to get it good and cold. Once you’ve been cooking your jam for a good while (You’ll start to notice that it looks thicker), pull out a teaspoonful and drop it onto your frozen plate. Place the plate back in the freezer for about a minute and then pull it back out and check the consistency of your jam. If it’s good to go, you’re good to go! If not, keep cooking and try again in a few more minutes. You can also keep a glass of ice water with a spoon in it next to your pot for quickie thickness tests, but I tended to like the plate test a whole lot better.

Hope this helps anyone who might decide to try it out. It’s really quite tasty!

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The Three Little Piglets on 4.29.2011

I love the idea of using Pom, and I happen to have Pom and strawberries in the fridge as we speak! May have to give this a try tomorrow…

2 Reviews

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beckybook on 7.18.2011

I cannot wit to try this!!

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sandivohs on 5.29.2011

so yummy and easy!

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