Strawberry Jam with Thai Herbs

Strawberry Jam with Thai Herbs
Number of Servings
Makes about 4 half-pint jars
Ingredients
  • 3 pounds rinsed and hulled strawberries, diced (about 9 cups)
  • [q:1 1/2] cups sugar
  • 3 Tbsp strained fresh lemon juice
  • 2 Tbsp minced fresh cilantro
  • 1 Tbsp minced fresh Thai basil
  • 1 Tbsp minced fresh mint
Directions
  1. Prepare for water-bath canning: Sterilize the jars and keep them hot in the canning pot, put a small plate in the freezer, and put the flat lids in a heatproof bowl.
  2. Put the strawberries and sugar in a wide, 6- to 8-quart preserving pan. Bring to a simmer, stirring frequently, then continue to cook for 5 minutes. Pour into a colander set over a large bowl and stir the berries gently to drain off the juice. Return the juice to the pan and bring to a boil over high heat. Boil, stirring occasionally, until the syrup is reduced to about [q:1 1/2] cups, about 20 minutes.
  3. Return the strawberries and any accumulated juice to the pan, along with the lemon juice, and bring to a simmer. Simmer, stirring frequently, until a small dab of the jam spooned onto the chilled plate and returned to the freezer for a minute becomes somewhat firm (it will not gel), about 15 minutes. Skim off as much foam as you can, then remove from the heat and stir in the herbs. Ladle boiling water from the canning pot into the bowl with the lids. Using a jar lifter, remove the sterilized jars from the canning pot, carefully pouring the water from each one back into the pot, and place them upright on a folded towel. Drain the water off the jar lids.
  4. Ladle the hot jam into the jars, leaving [q:1/4] inch headspace at the top. Use a damp paper towel to wipe the rims of the jars, then put a flat lid and ring on each jar, adjusting the ring so that it’s just finger-tight. Return the jars to the water in the canning pot, making sure the water covers the jars by at least 1 inch. Bring to a boil, and boil for 5 minutes to process.
  5. Remove the jars to a folded towel and do not disturb for 12 hours. After 1 hour, check that the lids have sealed by pressing down on the center of each; if it can be pushed down, it hasn’t sealed, and the jar should be refrigerated immediately. Label the sealed jars and store.

Ambrosia

Ambrosia
Prep Time
20 minutes prep, plus time to chill
Number of Servings
Serves 4
Ingredients
  • 3 navel oranges, peeled and cut into thin slices
  • 4 tsp confectioners’ sugar
  • 9 large strawberries, hulled and sliced
  • 1 kiwifruit, peeled and cut into 7 to 8 slices
  • [q:1/4] cup orange juice
  • 3 to 4 drops vanilla extract
  • [q:1/2] cup canned crushed pineapple, drained
  • 1 Tbsp unsweetened shredded coconut
  • Fresh mint sprigs, for garnish
  • 1 container (6 oz) low-fat or fat-free vanilla yogurt, optional
Directions
  1. In individual clear glass bowls or a serving dish or pie plate, arrange half the orange slices to cover bottom. Place sugar in a small strainer. Sprinkle some lightly over oranges.
  2. Cover orange layer with half the strawberries. Sprinkle sugar. Add another layer of orange, then one of kiwi. Finish with remaining strawberries, sprinkling each layer with some sugar.
  3. Combine orange juice and vanilla in a small container. Drizzle evenly over top layer. Add a layer of pineapple. Top with coconut. Sprinkle on any remaining sugar.
  4. Cover with plastic wrap and refrigerate 2 to 12 hours. Using a turkey baster, remove excess juices from bottom of each dish. Garnish with mint and serve chilled. If desired, pass yogurt as a sauce to drizzle over Ambrosia.
Nutrition Info
152 Calories, 4 g Protein, 36 g Carbohydrates, 7 g Fiber, 1 g Total fat (1 g sat), 30 mg Sodium, Biotin, Vitamin C, Vitamin B2 (riboflavin), Calcium, Copper, Manganese, Phosphorus
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