Saturday, May 10, 2008
Smuckers Ain't Got Nothing On This
Strawberries are coming back!
Store bought jams are often more sugar than fruit. Take advantage of fresh flavors by making your own. It's simple, and this strawberry preserve freezes beautifully. This is a great way to use berries that are turning. I've never tried, but this recipe would also be conducive to canning.
Fresh Strawberry Preserves
3 pints strawberries, hulled
3/4 cup sugar
juice of 1 lemon
Wash, hull, and chop berries. Heat until beginning to thicken, about 40 minutes. It will look like a bubbling cauldron of evil.
Add sugar and lemon juice and continue cooking until dissolved. Remove from heat, cover, and chill. Preserves will thicken slightly when completely cooled. Serve with bagels, toast, or yogurt.
Bloom 2 teaspoons of unflavored powdered gelatin in 1/4 cup of water and add to the hot mixture for a more sturdy preserve that can be used to fill cakes. It will be stiff enough to pipe, but not rubbery. Slave labor may be employed.