Strawberry-Tarragon Jam
- 3 cups sugar
- 2 1/2 teaspoons Pomona's Universal Pectin
- 4 cups coarsely chopped strawberries (from about 2 pints)
- 1 tablespoon freshly squeezed lemon juice
- 3 teaspoons calcium water (included in the Pomona's packet)
- 1/4 teaspoon unsalted butter
- 1/4 cup chopped fresh tarragon
- This recipe is vegetarian
- This recipe is gluten-free
- Produce
- Strawberries (4 cups)
- Tarragon, fresh (1/4 cup)
- Cooking & Baking
- Pomona's universal pectin (2 1/2 teaspoons)
- Sugar (3 cups)
- Drinks
- Calcium water (3 teaspoons)
- Lemon juice, freshly squeezed (1 tablespoon)
- Dairy
- Butter, unsalted (1/4 teaspoon)
Preparation
Read recipe preparation on seriouseats.com
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Recipe Stats
Published June 24, 2012 (8 months ago).
28 people saved this recipe.
