feat: add Quick Strawberry Jam

cook/ingredients/Quick Strawberry Jam.cook

@@ -0,0 +1,15 @@
+>> source: Dominique Ansel
+>> serves: 600 g
+>> total time: 15 minutes
+
+In a #small bowl{}, combine @granulated sugar{200%g} and @apple pectin{24%g}. Pour the @strawberry purée{700%g} into a #medium pot{} and bring to a simmer over medium heat. Stir in the @lemon juice{30%g} and @rum{20%g}.
+
+While whisking, sprinkle the sugar and pectin mixture on top of the simmering purée and mix until incorporated.
+
+Tip: Make sure to sprinkle the sugar and pectin mixture evenly over the purée, rather than dumping the whole mixture in at once as it may clump into a ball.
+
+Continue cooking the purée for 4 to ~{5%minutes}, stirring occasionally until the purée has reduced to a thick jam texture.
+
+Tip: To test for when the jam is set, spoon some onto a marble surface or plate, let cool for 1 minute, then run your finger through it to see if the jam stays put and doesn’t run back together. If it stays put, then it’s ready!
+
+Remove the pot from the heat and let cool to room temperature. Transfer the jam to a #bowl{}. Chill in the fridge, covered with plastic wrap, until ready to use.

docs/ingredients/quick-strawberry-jam.md

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+---
+comments: true
+tags:
+  - ingredient
+  - dominique-ansel
+---
+# Quick Strawberry Jam
+
+![Quick Strawberry Jam](../assets/images/quick-strawberry-jam.png)
+
+| :fork_and_knife_with_plate: Serves | :timer_clock: Total Time |
+|:----------------------------------:|:-----------------------: |
+| 600 g | 5 minutes |
+
+## :salt: Ingredients
+
+- 200 g granulated sugar
+- 24 g apple [pectin][2]
+- 700 g [strawberry purée][1]
+- 30 g lemon juice
+- 20 g rum
+
+## :cooking: Cookware
+
+- 1 small bowl
+- 1 medium pot
+- 1 bowl
+
+## :pencil: Instructions
+
+### Step 1
+
+In a small bowl, combine granulated sugar and apple [pectin][2]. Pour the [strawberry purée][1] into a medium pot and
+bring to a simmer over medium heat. Stir in the lemon juice and rum.
+
+### Step 2
+
+While whisking, sprinkle the sugar and pectin mixture on top of the simmering purée and mix until incorporated.
+
+!!! tip
+
+    Make sure to sprinkle the sugar and pectin mixture evenly over the purée, rather than dumping the whole mixture in
+    at once as it may clump into a ball.
+
+### Step 3
+
+Continue cooking the purée for 4 to 5 minutes, stirring occasionally until the purée has reduced to a thick jam
+texture.
+
+!!! tip
+
+    To test for when the jam is set, spoon some onto a marble surface or plate, let cool for 1 minute, then run your
+    finger through it to see if the jam stays put and doesn’t run back together. If it stays put, then it’s ready!
+
+### Step 4
+
+Remove the pot from the heat and let cool to room temperature. Transfer the jam to a bowl. Chill in the fridge, covered
+with plastic wrap, until ready to use.
+
+## :link: Source
+
+- Dominique Ansel
+
+[1]: <../ingredients/strawberry-purée.md>
+[2]: <../ingredients/pectin.md>

mkdocs.yml

@@ -384,6 +384,7 @@ nav:
       - Pickled Carrots & Daikon: ingredients/pickled-carrots-and-daikon.md
       - Pizza Dough: ingredients/pizza-dough.md
       - Pumpkin Purée: ingredients/pumpkin-purée.md
+      - Quick Strawberry Jam: ingredients/quick-strawberry-jam.md
       - Ranch Dressing Mix: ingredients/ranch-dressing-mix.md
       - Ricotta: ingredients/ricotta.md
       - Roasted Garlic: ingredients/roasted-garlic.md