Smoked Strawberry Jam
Makes about 2 ½ pints
2 ½ pounds strawberries, washed and hulled
2 tablespoons fresh lemon juice
1 teaspoon lemon zest
3 tablespoons classic pectin
3½ cups Bourbon Smoked Sugar
2 tablespoons Bourbon Barrel Aged Madagascar Vanilla Extract
Method
1 Combine the strawberries, lemon juice and zest in a large pot. Using a potato masher, crush the strawberries. Stir in the pectin. Cook over high heat and bring to a rolling boil, stirring constantly. Add all the sugar and stir to dissolve. Stir and boil for 1 full minute. Remove from heat and skim off any foam. Add the vanilla extract.
2 Ladle jam into clean jars and seal with a lid. Leave to cool completely before storing in the refrigerator. Jam keeps in the refrigerator for up to 4 months.
* for longer storage, can and process in a water bath as directed for strawberry jam in canning cookbooks and manuals or freeze.