“I have only to break into the tightness of a strawberry, and I see summer – its dust and lowering skies.” – Toni Morrison
Last week we had a visit from some old and dear friends. My friends, Bill and Amy, who have taken over an old historic farm that sat derelict for several years and is transforming it into a beautiful vineyard. In addition to the vineyard they raise wildflowers, have honey bees, and fruit orchards. Bill told me they just had a bumper crop of raspberries and asked if I had a recipe for low-sugar jam.
I don’t make jam. I make what my grandmother called “preserves”. I prefer the “preserves” because I like to find chunks of fruit in the jar and then on my English Muffin on a cold winter morning.
I had some strawberry limoncello preserves in the refrigerator and gave him a jar to try. This recipe could be used with any berry or stone fruit. Anything tastes better with limoncello. Don’t you agree?
TIME TO PUT ON YOUR APRON.
– 1 pound fresh strawberries, hulled and chopped
– 1/2 cup limoncello liqueur
– 2 tablespoons lemon juice
– 1 tablespoon low-sugar pectin
– 3 tablespoons honey
1. In a large bowl, mix together the chopped strawberries, limoncello, and lemon juice. Let it sit for 30 minutes to macerate.
2. In a small bowl, mix together the low-sugar pectin and honey.
3. In a medium-sized pot, add the strawberry mixture and bring it to a boil over medium-high heat.
4. Add the pectin-honey mixture to the pot and stir continuously for 2-3 minutes, until the jam thickens.
5. Remove the pot from the heat and let it cool for a few minutes.
6. Pour the jam into clean, sterilized jars and let it cool completely before refrigerating. The jam will thicken further as it cools.
7. Enjoy your delicious and low-sugar strawberry limoncello jam with toast, crackers, or your favorite dessert!