Brandied Strawberry Jam

This easy jam doesn't involve canning. It will keep in the fridge for about two weeks.

Yield:

1 1/2 cups (serving size: 1 tablespoon)

Recipe from

Nutritional Information

Calories 26
Caloriesfromfat 3 %
Fat 0.1 g
Satfat 0.0 g
Monofat 0.0 g
Polyfat 0.1 g
Protein 0.2 g
Carbohydrate 6 g
Fiber 0.6 g
Cholesterol 0.0 mg
Iron 0.1 mg
Sodium 0.0 mg
Calcium 4 mg

Ingredients

4 cups quartered strawberries
1/2 cup sugar
1/4 cup brandy, divided
1 teaspoon vanilla extract

Preparation

Combine strawberries, sugar, and 3 tablespoons brandy in a heavy Dutch oven; bring to a boil. Reduce heat; simmer until reduced to 1 1/2 cups (about 45 minutes), stirring occasionally. Remove from heat; stir in 1 tablespoon brandy and vanilla. Spoon into a bowl; cool to room temperature. Cover and chill.

Note:

Jean Kressy,

May 1999