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|Total: 1hr 10min
NOTE: Ingredients for a changed serving size are based on a calculation and are not reviewed by the author or tested. Please also consider scaling up or down cooking containers as needed.
Strawberry Jam with Chamomile: Add 2 bags chamomile tea to the hot jam along with the lemon juice. Let steep for 5 minutes, stirring and pressing down on the bag once or twice. Remove and discard the tea bags.
Halve or quarter the strawberries to make equal-size pieces.
In a large stainless steel saucepan, combine the strawberries and 1 cup of the sugar. Bring to a simmer and cook over medium heat, stirring frequently, for 15 minutes, or until the mixture thickens.
Occasionally mash the berries with the back of a wooden spoon.
Add the remaining 1/2 cup sugar and cook for 5 minutes, or until the jam thickens again. Remove from the heat and stir in the lemon juice.
Pour the jam into hot, scalded preserving jars, leaving 1/8" headspace. Wipe the rims clean, attach the lids and tightly screw on the caps. Invert the jars for 10 seconds.
Cool on a wire rack. Store in the refrigerator.
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