Strawberry Tarragon Jam
"This comes from "Preserving for All Seasons" by Anne Gardon. Strawberries are my favorite fruit for preserving, and tarragon is such a lovely fresh herb. I plan to try it soon!"
- Ready In:
- 50mins
- Ingredients:
- 3
- Yields:
-
3 1/2 cups (half-pints)
ingredients
- 5 cups fresh strawberries, crushed
- 4 cups sugar
- 1⁄2 cup fresh tarragon leaves, finely chopped
directions
- Put strawberries and sugar in a veavy saucepan and bring slowly to a boil, stirring constantly to dissolve sugar. (If you can, get a stool that is high enough for you to sit on and see into the pot. This will really save your feet!).
- Add tarragon leaves. Reduce heat and simmer, stirring often to prevent burning, until thickened, about 15 minutes.
- Ladle into hot sterilized jars and seal.
- NOTE: You may can these in a hot water bath for 5 minutes, if desired, but the quantity of your yield makes just enough for you to keep a jar or two in the fridge and give one as a gift.
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RECIPE SUBMITTED BY
I live in a small (but growing to be very large) town in Oklahoma. I am currently a student, studying library science. I like to cook and eat, play the piano and violin, and train and play with my two dogs. I don't have a single favorite cookbook, but of the ones I use, I like BHG the most. Their recipes are usually very good. I would say my passion is learning new things--and traveling to new places. I also enjoy writing fiction. Some of my pet peeves are: 99% of the drivers in Oklahoma; people who don't take good care of their pets; people with NO TASTE; intellectual psychobabble nonsense; boring people; the list goes on forever!
