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Passion fruit lends this jam extra acidity as well as a delightful, crunchy texture. — Camilla Wynne
1 1/2 cups granulated sugar, (300 g)
1 45-g pkg freezer jam pectin
3 1/2 cups crushed hulled strawberries, (about 850 g)
1/2 cup passion fruit pulp, (about 5 passion fruit)
1 tbsp lemon juice
1/8 tsp salt
Whisk sugar with pectin in a large bowl.
Add strawberries, passion fruit pulp, lemon juice and salt. Stir constantly until sugar and pectin dissolve, about 3 min.
Ladle jam into 5 clean 250-mL jars, leaving 1/2-in. headspace. Let stand, uncovered, until thickened, about 30 min.
Cap jars with clean lids. Freeze for up to 1 year. Let thaw for at least 30 min before serving, and then refrigerate leftovers for up to 3 weeks.
Traditional jam involves sterilizing jars in a hot water bath; it can be stored, unopened, for at least a year in the pantry. Freezer jam often uses pectin as a thickener, and must be stored in the fridge or freezer. Chia jam can be refrigerated or frozen, although not for as long as freezer jam.
Weight is the most precise measurement, which is crucial when it comes to measuring fruit or sugar. I highly recommend picking up an affordable digital scale for the best possible results.
Camilla Wynne is a Toronto-based cookbook author, writer and recipe developer. Her most recent cookbook is Nature's Candy.