How to Make Strawberry Canna-Jam at Home
Are you looking to infuse your culinary adventures with a touch of cannabis? Look no further than this delightful recipe for Strawberry Canna-Jam. Bursting with the flavors of fresh strawberries and a hint of cannabis, this homemade jam is a perfect addition to your breakfast spread or a unique ingredient for your favorite recipes. Let's dive into the step-by-step process of creating this delicious and exciting cannabis-infused treat.
Ingredients:
2 pounds (900g) fresh strawberries, washed and hulled
4 cups granulated sugar
1/4 cup lemon juice
2 tablespoons cannabis-infused butter or coconut oil (adjust potency to your preference)
1/4 cup water
1 package (1.75 oz or 49g) powdered fruit pectin
Instructions:
Preparing the Jars: To ensure cleanliness and sterilization, begin by washing the canning jars and lids with hot soapy water. Rinse them thoroughly before placing them in a large pot filled with water. Bring the water to a gentle simmer, and keep the jars and lids submerged until they are ready to be filled.
Preparing the Strawberries: Crush the fresh strawberries using a potato masher or give them a quick pulse in a food processor, depending on your preferred consistency. Whether you enjoy a chunky texture or a smoother jam, this step allows you to tailor the texture to your liking.
Cooking the Strawberries: In a large pot, combine the crushed strawberries, granulated sugar, lemon juice, cannabis-infused butter or coconut oil, and water. Stir the ingredients well to achieve a harmonious blend. Place the pot over medium-high heat and bring the mixture to a rolling boil, stirring frequently to prevent burning.
Adding the Pectin: Once the mixture reaches a boil, sprinkle the powdered fruit pectin evenly over the surface while stirring continuously to avoid clumping. Allow the mixture to boil for one minute, ensuring you keep stirring to maintain a smooth consistency.
Testing Gel Consistency: To determine if your jam has reached the desired gel consistency, spoon a small amount onto a chilled plate and place it in the freezer for a minute. When you press the jam gently with your finger, it should wrinkle and not flow back together. If it's still runny, continue cooking for another minute and repeat the test until the desired consistency is achieved.
Filling the Jars: Using tongs, carefully remove the jars and lids from the hot water bath. Now, it's time to ladle the hot jam into the jars, ensuring you leave about 1/4 inch of headspace. Take a damp cloth and wipe the jar rims clean to ensure a proper seal. Place the lids on the jars and tighten the bands finger-tight.
Processing the Jars: Return the filled jars to the pot of hot water, making sure the water level covers the jars by at least 1 inch. Bring the water to a gentle boil and let the jars process for 10 minutes. This process sterilizes the jars and creates a vacuum seal to preserve the jam.
Cooling and Storing: Once the processing is complete, carefully remove the jars from the water bath and place them on a towel-lined surface. Allow the jars to cool undisturbed for 12 to 24 hours. As they cool, you might hear a satisfying "ping" sound, indicating that the jars have properly sealed. Store the cooled jars in a cool, dark place for up to a year. Once opened, remember to refrigerate the jam and consume it within a few weeks.
