Christina Tosi's Pickled Strawberry Jam
- Total Time
- 20 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1¾cups sugar
- 1tablespoon powdered pectin
- 1teaspoon salt
- 3cups strawberries, hulled
- 2tablespoons sherry vinegar
- 1tablespoon rice wine vinegar
- 5coriander seeds
- 1cardamom pod
Preparation
- Step 1
In a bowl, whisk the sugar, pectin and salt to combine. If a seedless jam is desired, purée the berries in a blender and strain through a fine-meshed sieve. Otherwise, leave them whole, or cut large ones into quarters.
- Step 2
In a medium saucepan, combine the sherry vinegar, rice wine vinegar, coriander and cardamom. Bring to a boil over medium heat, and immediately remove from heat. Remove and discard the coriander seeds and cardamom.
- Step 3
Return the saucepan to medium heat and add the sugar mixture, stirring with a wooden spoon until blended; it will be dry at first. Add the strawberries or strawberry purée, and continue to stir, crushing the berries with the spoon, until the mixture is liquefied and comes to a boil. Continue to boil, stirring constantly, until thickened, about 3 minutes.
- Step 4
Pour the jam into a heat-proof bowl and let cool completely. Store it, covered, in the refrigerator. The jam can also be frozen for up to six months.
- Serving suggestions: Spread the jam on toast, use it as a filling for crepes or cakes, or swirl it into sweet buns or coffeecake. Mix it with an equal amount of cream cheese to make a spread. Or it may be mixed with an equal amount of butter for spreading or baking, or for blending with confectioners’ sugar and a pinch of salt to make a frosting for cake or cinnamon buns.
Private Notes
Comments
I love this recipe and have made it several times now. The first time I made it, I followed the directions to simmer the jam for 3 minutes and the result was a very flavorful but RUNNY mixture. I read lots of other reviews of this recipe (including on Food52 where one of the reviewers provided a detailed explanation of how the mixture needs to simmer much longer and recommended using a candy thermometer to ensure the jam reached 220, which took about 20 minutes — not 3!) It comes our perfect!
I've made this three years in a row and it has ALWAYS come out runny. Last year I doubled the pectin; didn't make a difference. I can't figure the people who says it came like Jello.
The flavor is fantastic but its hard to eat on, say, an english muffin without it dripping off onto your lap.
This was an easy way to use the abundant fresh strawberries. It wasn't thickening after boiling, as the recipe says it would-- but it thickened after I removed from the heat. I followed recipe pretty closely. I expected a more pickle-like flavor, though- and there is none of that. In fact, it's very sweet- i might reduce sugar a bit next time; and maybe try a bit more cardamom, coriander- and perhaps a star anise-- and leave them in during the boil, remove during cooling.
I thought the salt destroyed this
Followed the suggestions of a few people, this is a wonderful quick jam. Doubled the coriander seed and cardamom pods, plus added two whole star anise. Fished the spices out of the vinegar boil. Added the sugar mixture and strawberries, used an old fashioned potato masher to macerate the fruit. I had super-ripe strawberries, so I only added 1.5 cups of sugar. After the strawberries were mashed up a bit, I put the cardamom and star anise back into the saucepan and boiled for 20 minutes. Lovely.
I love this recipe and have made it several times now. The first time I made it, I followed the directions to simmer the jam for 3 minutes and the result was a very flavorful but RUNNY mixture. I read lots of other reviews of this recipe (including on Food52 where one of the reviewers provided a detailed explanation of how the mixture needs to simmer much longer and recommended using a candy thermometer to ensure the jam reached 220, which took about 20 minutes — not 3!) It comes our perfect!