Strawberry Balsamic Jam, 3 Citrus Marmalade... - KFVE, K5-Hawaii News Now, Local Programming

S3E9: Strawberry Balsamic Jam, 3 Citrus Marmalade, Burgundy Figs and Classic Cucumber Dills

Strawberry Balsamic Jam

Yield: 6 cups 


8 cups washed and hulled strawberries(about 1.5 pounds) if large cut in half

5 cups sugar

½ teaspoon unsalted butter

5 Tablespoons balsamic vinegar


1)   Place the strawberries in a pot and turn the heat to medium to slowly heat the strawberries

2)   Once the strawberries begin to leach liquid, turn the heat to high and quickly bring to a boil

3)   Once boiling add in the sugar and stir until just dissolved making sure to stir well as the sugar will tend to burn in spots

4)   Bring the mixture to a boil and add in the butter, the butter will help to keep the foam level down

5)   Reduce the heat to low and simmer for 40 minutes or until a thickened jamlike substance forms

6)   Stir in the balsamic vinegar and turn off the heat

7)   Place them into jelly jars that have been boiled for 10 minutes to sanitize them and then cover with a lid or paraffin wax


3 Citrus Marmalade

Yield: 4 cups



2 red grapefruits

3 oranges

3 lemons

5 cups sugar

½ teaspoon unsalted butter


1)   Peel the zest off all the fruit and cut into julienne and set aside

2)   Cut the fruit into segments and juice the outer peel and set aside

3)   Place the julienne zest into a pot with 3 cups of water and cook them on medium heat for 20 minutes

4)   Add in the segments, juice, sugar, and unsalted butter and bring to a boil(the butter helps keep the foam at a manageable level)

5)   Cook over medium heat for 30 minutes while skimming any excess foam from the edges of the pot

6)   Once the mixture thickens or reaches 220 degrees F, place the marmalade into 4 jelly jars and top with the lid or paraffin wax


Burgundy Figs

Yield: 3 cups



2 cups dried figs

1 cup sugar

2 cups burgundy wine

Zest of 1 orange

Juice of 1 orange


1)   Place all of the ingredients in a small pot and simmer until the liquid is reduced by ¾(about 20 minutes)

2)   Place the hold product into a jar or jars and cover with a lid or paraffin wax


Classic Cucumber Dills

Yield: 1gal



½ gal water

¼ cup salt

½ cup white wine vinegar

4# pickling cucumbers or 1" thick sliced cucumbers

1/2tsp yellow mustard seeds

1tsp black peppercorns

1.5tsp coriander seeds

2pcs allspice berries

1dried bay leaf

1/4tsp cayenne pepper

3 cloves garlic crushed

3long sprigs dill



1)    Place the water into a medium sized pot and stir in the salt until it dissolves then bring the mixture to a boil then set aside to cool to room temp

2)    Soak the cucumbers in ice water for 30 minutes then carefully pat dry and discard any cucumber that is not firm and crunchy as any sign of decomposition or mold, or bruising will tarnish the entire batch of pickles

3)    Place half of the cucumbers in the bottom of a glass jar or plastic container and top with half of the amount of the spices and garlic, then top with the remaining cucumbers and the second half of the spices making sure to tightly pack the products into the container

4)    Pour in the cooled brine and tightly cover the container and store chilled, sliced cucumbers will pickle in 3-5 days, the whole mini cucumbers will take double the time to pickle



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