Strawberry and Anise Jam

recipe by Naomi Sherman

CATEGORY: Condiments

Nutrition Facts

DIETARY REQUIREMENTS:

CALORIES

kcal

protein

g

carbs

g

fat

g

serves

serves

Introduction

Just in time for last minute Christmas gifting, this jam was inspired by a dessert that I ate with my son which featured strawberries infused with sweet cicely.

Huh? I know, I didn’t know what it was either, but sweet cicely is a herb with an aniseed flavour.

The flavour combination blew my mind and I knew that I had to recreate it somehow.

There’s no way that I was going to try and replicate that incredibly intricate dessert so I decided to make jam instead.

Did I have sweet cicely? Of course not. So I used some star anise instead.

The result? Sweet, luscious strawberry jam laced with an intriguing hint of aniseed.

So good.

Try it yourself and tell me what you think.

Tags:

The recipe

Directions

Step 1

Cut the strawberries up and place them in a large saucepan, along with the sugar.

Step 2

Give it a good stir and let it sit for half an hour to allow the juices to start to release.

Step 3

Add the lemon zest and juice and then toss the star anise in whole.

Step 4

Heat over medium heat until the sugar crystals dissolve and then increase the heat and bring the mixture to a boil.

Step 5

Place a saucer in the freezer.

Step 6

Allow the jam to boil for approx 20 minutes, stirring regularly to avoid sticking and burning.

Step 7

When the jam has turned darker and started to thicken, test it by putting half a teaspoon of the mixture onto the cold plate.

Step 8

Wait for 30 seconds and then run your finger through the middle.

Step 9

If the line stays clean and doesn’t fill in, your jam is ready.

Step 10

If it is still runny, you can add the pectin and boil hard for a further 2 minutes.

Step 11

Check for set again, remove the star anise, and then pour the hot jam into clean, sterilised jars.

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about naomi sherman

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