Brandied Strawberry Jam

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

By Jean Kressy
Recipe by Cooking Light May 1999

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Recipe Summary

Yield:
1 1/2 cups (serving size: 1 tablespoon)
Nutrition Info
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Ingredients

Directions

  • 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.

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Nutrition Facts

Per Serving:
26 calories; calories from fat 3%; fat 0.1g; poly fat 0.1g; protein 0.2g; carbohydrates 6g; fiber 0.6g; iron 0.1mg; calcium 4mg.
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