Low-Sugar Roasted Strawberry-Chamomile Jelly

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Preserving Method: Water Bath Canning

1. Preheat oven to 375°F. Bring water to a boil in a 3-qt. saucepan. Remove from heat; add tea bags, cover, and steep 30 minutes. Remove tea bags.

2. Place strawberries in a single layer on a large rimmed baking sheet. Bake at 375°F for 30 to 40 minutes (depending on size of berries) or until strawberries release juices and are slightly shriveled.

3. Add strawberries and accumulated juices to tea. Bring to a boil; reduce heat, and simmer, uncovered, 15 minutes or until strawberries fall apart.

4. Line a fine wire-mesh strainer with 3 layers of dampened cheesecloth. Place strainer over a bowl. Pour strawberry mixture into strainer. (Do not press mixture.) Cover and let stand 4 hours or overnight or until collected juice measures 4 cups and mixture no longer drips.

5. Combine strawberry juice and pectin in a 6-qt. stainless steel or enameled Dutch oven. Bring strawberry mixture to a full rolling boil that cannot be stirred down, over high heat, stirring constantly.

6. Stir in sugar, honey, and, if desired, salt. Return mixture to a full rolling boil. Boil hard 1 minute, stirring constantly. Remove from heat. Skim foam, if necessary.

7. Ladle hot jelly into a hot jar, leaving 1⁄4-inch headspace. Wipe jar rim. Center lid on jar. Apply band, and adjust to fingertip-tight. Place jar in boiling-water canner. Repeat until all jars are filled.

8. Process jars 10 minutes, adjusting for altitude. Turn off heat; remove lid, and let jars stand 5 minutes. Remove jars and cool.