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Strawberry, Honey and Ginger Preserves

Makes 5 x quarter-litre jars (1/2 pint / 8 oz)

Course Jam
Prep Time 25 minutes
Cook Time 25 minutes
Total Time 50 minutes
Yield 5 quarter-litre jars (1/2 pint / 8 oz)
Calories 36 kcal

Ingredients

Metric - US Customary

Instructions

  1. Whisk honey and pectin powder together; set aside.
  2. Grate the ginger root, set aside.
  3. Wash and hull strawberries. Cut large strawberries into halves or quarters.
  4. Put berries in a large pot along with the water.
  5. Optional: add a teaspoon of butter or margarine to reduce foaming.
  6. Bring to a boil over high heat, stirring frequently, but don't crush the berries. Reduce the heat to a simmer, cover the pot and let simmer for about 2 minutes -- until berries just start to soften.
  7. You should end up with about 1 litre (4 cups / 32 oz) of berry mixture with berries and liquid.
  8. To the berry mixture, add the lemon juice, calcium water and ginger root.
  9. Bring the berry mixture to a boil, stirring frequently.
  10. When it hits a boil, add the honey mixture, then cook for a further two minutes, stirring.
  11. Remove from heat.
  12. Ladle into 125 ml (4 oz) or 1/4 litre (1/2 US pint / 8 oz) jars.
  13. Leave 1 cm (1/4 inch) headspace.
  14. Debubble, adjust headspace if needed.
  15. Wipe jar rims.
  16. Put lids on.
  17. Process in a water bath or steam canner.
  18. Process jars for 10 minutes; increase time as needed for your altitude.