Strawberry Coconut Rum Jam

Processing: Boiling Water Canner
Half-pint, Pint, 10mins
Storage: 12 months+
Yield: 5 cups per batch
    
A delicious strawberry jam with pectin and coconut rum – serve on toast, use in baked goods and don’t forget to make a few jars for gifts to wrap with some fresh scones.
    
Ingredients:
1kg (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
   
Prepare strawberries; simmer in water for 5-10mins until soft.
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!
    
Prepare jars.
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.
   
Make 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.
    
Prepare lids.
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.
  
Ladle hot jam into hot jars.
Immediately spoon the hot jam into hot jars, leaving a 1/4 inch (0.5cm) headspace. Remove bubbles, wipe rims and seal.
  
Process jars in a boiling water canner for 10 minutes.
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.
   
Next day: check for seals.
Check jars have sealed before labelling and storing in a cool, dry and dark place for up to 12 months. Jar lids should not flex up nor down when pressed.
  

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