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Strawberry Jam Essence De Provence

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)23.4019
Energy (kCal)1993.4403
Carbohydrates (g)473.9303
Total fats (g)4.3598
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Place one cup of sugar in the blender with lavender and vanilla. Blend till all fine and powdery. | 2. Add to sugar. | 3. Place strawberries in a heavy bottom pot stir in all the sugar. Let sit for 4 hour. Stirring a couple times till all the sugar is a syrup. | 4. Add lemon juice and butter if using. | 5. Bring to a full rolling boil over high heat. When stirring it still is boiling. | 6. Stir in the liquid pectin bring back to a rolling boil. Then continue a rolling boil for 1 minute. Stirring constantly. Remove from heat. | 7. Ladle into prepared jars. Wipe rims and secure with lids and screw bands. | 8. Place in a hot water bath covered by 1 inch of water. Cover and bring to a gentle boil for 10 minutes. Shut flame off and leave for 5 more minutes. | 9. Remove jars keeping upright. Place in a draft free place on a towel to cool completely. | 10. Let jars sit for 24 hours be sure jars are sealed. Remove bands wipe jars and label. | 11. Good for 1 year if stored in a cool dry dark pantry. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    strawberry 2 lbs quartered crushed washed 290.2995 69.6719 6.0781 2.7216
    sugar 2 1611.96 403.19199999999995 0.0 0.0
    lemon 1 1.2808 0.4116 0.0486 0.0132
    vanilla pod 1 cut 75.65 0.0 16.83 0.425
    lavender blossom 1 tablespoon dried 75.65 0.0 16.83 0.425
    butter 1/2 teaspoon 14.25 0.6548 0.4452 1.2
    certo liquid pectin 3 ounces 75.65 0.0 16.83 0.425

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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