Strawberry Pecan Jam

 

Strawberry Pecan Jam screams homemade delicious to me. So simple to make. Sweet strawberries mixed with lemon juice, fresh nutmeg, cinnamon, and toasted pecan pieces. What a special treat to serve your guest this holiday season. And by the way, you deserve this special treat too.

16 ounces fresh strawberries

¾ cups white sugar

1 tablespoon fresh lemon juice

¼ teaspoon fresh nutmeg

¼ teaspoon cinnamon

¼ teaspoon salt

½ cup toasted pecan pieces (Sunnyland pecan pieces)

Combine all ingredients *except pecans* in a large saucepan and bring to a boil.

Reduce to medium heat and stir while mashing strawberries.

Cool until bubbles cover top of liquid (about 10-15 minutes) gently stir in *toasted pecans, cool, fill jars and refrigerate.

Recipe by Staci Willson

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Strawberry Refrigerator Jam

 

Here is an old favorite. Simply simmer for 20 minutes. Stir in a handful of raspberries with the strawberries for a different twist. Serve it warm over toast or vanilla ice cream. 

1/2 vanilla bean, split lengthwise and seeds scraped

1 cup sugar

2 tablespoons orange juice

5 cardamom pods, cracked just enough so seeds stay inside

1 quart strawberries (about 1 1/4 pounds), halved if larger than a walnut, hulled

Put the vanilla seeds and pod in a heavy, nonreactive skillet. Add the sugar, orange juice and cardamom pods and cook over medium heat, stirring occasionally, until the sugar dissolves, about 5 minutes.

Add the strawberries to the skillet and stir once to coat. Simmer, stirring occasionally, until the mixture is thick and jam-like, 20 to 25 minutes. (The longer the mixture cooks, the thicker the jam will be after it cools.) Remove from the heat and let cool before using. Discard the cardamom and vanilla pods before serving. (The jam will keep refrigerated for 2 weeks.)

A Food Network Recipe found Here

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