Strawberry Pernod Jam

"Bless his heart, my diabetic (shouldn't even open the jar) husband LOVES this stuff and whines every year until I make a batch - which we end up giving away for Christmas. Years ago, I purchased a Jar of Strawberry Pernod Jam at a Farmers Market in Danville from a very elderly woman. Loved it, and went back to purchase more, but never saw her again, so fooled around until I came up with something pretty darn close. earlier versions failed to be as punchy as hers, until I got the idea to add some blueberries from an Ina Garten recipe, and that was the secret ingredient. I borrow my Mom's "Paula Dean" large teflon interior stew pan to make my jams in and use a silicone spoonula for stirring. It works just great."
 
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Ready In:
1hr 25mins
Ingredients:
6
Yields:
6 pint jars
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ingredients

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directions

  • Cut the strawberries into small pieces and place in large heavy pan.
  • Cover the berries with the sugar and toss to mix.
  • Add the Pernod and Star Anise, and toss again.
  • Let set for about 5 minutes.
  • Over medium heat, bring up to a boil, stirring constantly.
  • Add the apple cubes and blueberry and continue to cook
  • Use an insta-read or candy thermometer - remove from heat 220 degrees.
  • Skim off foam and remove the star anise pods.
  • Ladle into hot jars, clean rims carefully, lid up and process in hot water bath for 10 minutes.
  • Cool jars, and place any that don't seal in refrigerator for immediate use.

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