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Strawberry-woodruff-prosecco jam

updated

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Ingredients for 1 servings:

  • 500 g strawberries, cleaned and washed
  • 500 g gelling sugar 2:1
  • 250 ml Prosecco
  • 250 ml water, hot
  • 4 stalks of woodruff

Instructions

Working time approx. 30 minutes; Rest time approx. 12 hours; Cooking/baking time approx. 5 minutes; Total time approx. 12 hours 35 minutes

Pour hot water over the woodruff (it shouldn’t be boiling), cover, and let stand overnight. Chop the strawberries and place them in a large pot. If you don’t like your jam too chunky, you can puree the strawberries. Remove the woodruff from the liquid and add the liquid, Prosecco, and gelling sugar to the pot with the strawberries. Bring to a boil and simmer for five minutes. Pour into clean twist-off lids and turn upside down. Let cool upside down.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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