This week’s Thirsty and Tasty features one of my summer favorites – strawberries. While, I’m a vodka girl at heart, rum enhances the tones of strawberries to entirely new level of yumminess.
For the thirsty portion… this is the lovechild of a wild night of ‘romance’ between a rum runner and daiquiri on a Caribbean beach 😉
1 cup fresh lime juice
2 cups strawberries
2 cups spice rum (Caribbean rum)
1 cup coconut rum
2 cups pineapple rum
Orange juice or soda (depending on your preference)
Soak the strawberries in the coconut and pineapple rum overnight. The day you are serving, mix in the spice rum. Add the juice or soda at the time of serving.
For the tasty portion is a jelly I love – I mean will pick an English Muffin over a doughnut if I can have this sort of love. While, I know few people still can because the stuff in the store is close to the homemade stuff without the gross sticky mess…. But this is unique and sooooo soooo tasty that it’s worth the mess.
2lbs 3oz strawberries
1/3 cup water
½ cup lemon juice (fresh or bottled)
3 tablespoons powdered pectin
4 cups sugar
4 tablespoons coconut rum
What you’ll do:
Wash, hull and chop strawberries. Place strawberries and water into a large pan. Bring to a boil, then simmer uncovered for 5-10 minutes, until very soft and ready to puree. Puree in a blender, food processor or in the pan using an immersion blender or mash to leave chunks if you like! I’m a chunky girl 😉
Cover jars with water and bring to a boil, boiling for 10 minutes while you prepare the jam. Once the time is up, turn the heat off and leave jars in canner until ready to fill with hot jam.
Whisk lemon juice and pectin into strawberry puree. Bring to a boil over high heat and then add the sugar all at once. Bring to a rolling boil (will foam a lot, and you cannot stir it down) and keep at a rolling boil for 1 minute. Then turn the heat off and whisk in the coconut rum. Bottle the jam immediately into hot jars.
While you are boiling the jam, place the lids into a pan of previously boiling water. Do not simmer or boil, just let the lids heat through in the few minutes while you make the preserve and then fill the jars, removing the lids from the water when you are ready to place them onto the jars to seal.
Immediately spoon the hot jam into hot jars, leaving a 1/4 inch (0.5cm) headspace. Remove bubbles, wipe rims and seal.
Process sealed jars of jam in boiling water bath canner for 10 minutes (start timer once water returns to a full boil). When time is up, turn heat off and rest jars in water for 5 minutes before placing onto a towel-covered bench overnight to cool.
Check jars have sealed before labelling and storing in a cool, dry and dark place for up to 12 months (I’ve never had a batch last that long). Jar lids should not flex up nor down when pressed.