Wonderfully Pom Strawberry Jam

Servings: 4

Preparation duration: -1 minutes

Cooking duration: -1 minutes

 

Ingredients:

8 cups Strawberries, Roughly Chopped

1 cup Pom Wonderful Pomegranate Cranberry Juice

3 cups Sugar

1 Lemon, Juiced

1/4 teaspoon Salt

2 teaspoons Vanilla

Equipment:

potato masher

pot

kitchen thermometer

Cooking instruction summary:

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 220 degrees, 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 fridge or can in a hot water bath using sterilized containers.

 

Step by step:


1. Combine Strawberries and Pom Juice in a large stock pot and mash the berries roughly with a potato masher.

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

3. 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 220 degrees, 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)

4. 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.

5. Remove from heat and stir in the vanilla.

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


Nutrition Information:

Quickview
706 Calories
2g Protein
1g Total Fat
180g Carbs
7% Health Score
Limit These
Calories
706k
35%

Fat
1g
2%

  Saturated Fat
0.05g
0%

Carbohydrates
180g
60%

  Sugar
171g
191%

Cholesterol
0.0mg
0%

Sodium
151mg
7%

Alcohol
0.69g
4%

Get Enough Of These
Protein
2g
4%

Vitamin C
178mg
216%

Manganese
1mg
56%

Fiber
5g
23%

Folate
71µg
18%

Potassium
503mg
14%

Vitamin E
1mg
11%

Magnesium
41mg
10%

Copper
0.19mg
9%

Vitamin K
9µg
9%

Vitamin B6
0.17mg
9%

Iron
1mg
8%

Phosphorus
78mg
8%

Vitamin B2
0.11mg
6%

Vitamin B3
1mg
6%

Calcium
53mg
5%

Vitamin B1
0.08mg
5%

Vitamin B5
0.37mg
4%

Zinc
0.49mg
3%

Selenium
2µg
3%

Vitamin A
63IU
1%

covered percent of daily need
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Geomelophagia is someone who has the urge to eat raw potatoes.

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Mother Banana: Why didn't you go to school today? Little Banana: Because I didn't peel well.

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