Pickled Strawberry Jam Recipe on Food52
Makes 3 cups
1 3/4 cups sugar
1 tablespoon powdered pectin
1 teaspoon salt
3 cups strawberries, hulled
2 tablespoons sherry vinegar
1 tablespoon rice wine vinegar
5 pieces coriander seeds
1 piece cardamom pod
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.
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.
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.
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.