Don’t let the name scare you away – the only thing “pickled” about this recipe is the addition of a little vinegar and whole cardamom and coriander seeds. Really, it is a loose strawberry jam filled with all of the juicy promise of summer. Easy to make and with a long shelf life, this is perfect beyond the spoonful on biscuits, scones and toast – slop it on cream cheese or bake it into brie for a wonderful treat.
My mom recommended this recipe, first printed in the New York Times. I couldn’t find dry pectin, so used the “wet” kind, which worked fine as far as I could tell. I encourage all jam-making novices to try this!
- 1 3/4 cups sugar
- 1 tablespoon powdered pectin
- 1 teaspoon salt
- 3 cups strawberries, hulled
- 2 tablespoons sherry vinegar
- 1 tablespoon rice wine vinegar
- 5 coriander seeds
- 1 cardamom pod
1. In a bowl, whisk the sugar, pectin and salt to combine. If a seedless jam is desired, purée the berries in a blender and strain through a fine-meshed sieve. Otherwise, leave them whole, or cut large ones into quarters.
2. In a medium saucepan, combine the sherry vinegar, rice wine vinegar, coriander and cardamom. Bring to a boil over medium heat, and immediately remove from heat. Remove and discard the coriander seeds and cardamom.
3. Return the saucepan to medium heat and add the sugar mixture, stirring with a wooden spoon until blended; it will be dry at first. Add the strawberries or strawberry purée, and continue to stir, crushing the berries with the spoon, until the mixture is liquefied and comes to a boil. Continue to boil, stirring constantly, until thickened, about 3 minutes.
4. Pour the jam into a heat-proof bowl and let cool completely. Store it, covered, in the refrigerator. The jam can also be frozen for up to six months.
As I said, I baked mine into brie. All I did was roll out thawed puff pastry, put a slice of brie in the middle, top it with the jam, fold the pastry over it and bake it at 400 degrees until puffed and golden, 20-25 min.
The brie oozes dangerously and the sweet strawberries balance on top, sandwiched between thick, buttery pastry. Wonderful on crackers or just with a fork (or your fingers!).
A flaky, delicious mess!