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Low-Sugar Roasted Strawberry-Chamomile Jelly

Print Makes about 4 (240 mL) jars of jam

This mild strawberry jelly uses roasted fruit, chamomile tea, and honey to add depth of flavour.

Recipe excerpted from The All New Ball Book of Canning and Preserving, published by Oxmoor House (2016). 

Level of Ease:

Medium

Preserving Method:

Waterbath Preserving

You Will Need:

  • 750 mL water

  • 4 regular-size chamomile tea bags

  • 1.5 kg strawberries, hulled

  • Cheesecloth

  • 4 Tbsp. Ball® Low or No-Sugar Needed Jam Setting Mix with Pectin

    • 125 g sugar

    • 125 mL honey

    • 1/8 tsp Himalayan pink salt (optional)

    Directions:

    1. Preheat oven to 190°C. Bring water to a boil in a 3-qt. saucepan. Remove from heat; add tea bags, cover and steep 30 minutes. Remove tea bags.

    2. Place strawberries in a single layer on a large rimmed baking sheet. Bake at 190°C for 30 to 40 minutes (depending on size of berries) or until strawberries release juices and are slightly shriveled.

    3. Add strawberries and accumulated juices to tea. Bring to a boil; reduce heat and simmer uncovered 15 minutes or until strawberries fall apart.

    4. Line a fine wire-mesh strainer with 3 layers of dampened cheesecloth. Place strainer over a bowl. Pour strawberry mixture into strainer. (Do not press mixture.) Cover and let stand 4 hours or overnight or until collected juice measure 1 L  and mixture no longer drips.

    5. Combine strawberry juice and pectin in a 6-qt. stainless steel or enameled Dutch oven. Bring strawberry mixture to a full rolling boil that cannot be stirred down, over high heat, stirring constantly.

    6. Stir in sugar, honey and if desired salt. Return mixture to a full rolling boil. Boil hard 1 minute, stirring constantly. Remove from heat. Skim foam, if necessary.

    7. Ladle hot jelly into a hot jar, leaving 0.5 cm  headspace. Wipe jar rim. Centre lid on jar. Apply band and adjust to fingertip-tight. Place jar in boiling-water preserver. Repeat until all jars are filled.

    8. Process jars 10 minutes, adjusting for altitude.  Turn off heat; remove lid and let jars stand 5 minutes. Remove jars and cool.

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