Fresh Strawberry and Saffron Jam
Saffron can be an incredibly versatile spice. It can be incorporated into main dishes and beverages, desserts, chutneys, jams, and occasionally used for medicinal purposes.
At Zarlux Saffron we’re all about fresh food. Today we’re going to show you a simple recipe for a delicious Saffron and Strawberry Jam. This recipe is perfect for the early summer months, at the peak of strawberry season. But you can also make it at different times of the year using frozen strawberries!
Yields: 3-4 cups , 300 ml Jars Total Time: 90 minutes
Ingredients:
· 2 teaspoon saffron strands
· 1.5 kg strawberries juice of 1 lemon
· 1.25 kg granulated sugar
· sugar thermometer
Directions:
- To prepare the strawberries, wipe them with a piece of damp kitchen towel. Wiping helps ensure that the fruit doesn’t absorb too much water, but you can also wash them if you’re crunched for time. Next, hull the strawberries by using a knife to cut a cone shape at the top and remove the stem. Finally, if the berries are large, cut them in half.
- Grind the saffron using a mortar and pestle until the saffron turns to a fine powder. Put aside.
- Put the strawberries in a large saucepan or small pot over low heat. Add the lemon juice and allow the strawberries to soften. Let simmer, uncovered for about 20 minutes or until strawberries have softened.
- Add ground saffron and sugar, gently stirring until the sugar dissolves, about. When the sugar has fully dissolved, increase the heat to bring the jam to a boil. Allow the jam to boil for about 5-15 minutes until the jam has reached 105°C or 221°F on the sugar thermometer.
- Turn the heat off and remove excess scum from the top of the jam.
- Sterilize the jars by thoroughly washing and drying them. Place the jars, face-up, on a baking pan, and place in a preheated oven (at 100°C/220°F) for 15 minutes.
- Ladle the jam into jars, filling just below the rim and seal the jars immediately.
- Finally, label and date the jars once they have cooled down. Store the jam in a cold and dark place for up to 12 months. Refrigerate and consume within one month after opening.
