Low-Sugar Roasted Strawberry-Chamomile Jelly
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This mild strawberry jelly uses roasted fruit, chamomile tea and honey to add depth of flavor.
Recipe excerpted from The All New Ball Book of Canning and Preserving, published by Oxmoor House (2016).
You Will Need
You Will Need
- 3 cups water
- 4 regular-size chamomile tea bags
- 3 lb. strawberries, hulled
- 4 Tbsp. Ball® Low or No-Sugar Pectin
- 1⁄2 cup sugar
- 1⁄2 cup honey
- 1⁄8 tsp. Himalayan pink salt (optional)
- Ball® Quilted Crystal® Regular Mouth Half-Pint 8 oz. Glass Mason Jars
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.