We bought a pound and a half of strawberries at the Argenta farmer's market on Tuesday. I knew there was no way that the two of us would go through that many strawberries before they started getting bruised and soft, so I decided to make strawberry preserves.
I also still had about a cup of orange syrup from making the Candied Orange Peel, which I substituted for the 1/2 a cup of sugar and 1/2 cup of water.
Ingredients:
I also still had about a cup of orange syrup from making the Candied Orange Peel, which I substituted for the 1/2 a cup of sugar and 1/2 cup of water.
Ingredients:
- 1/2 cup sugar
- 1/2 cup water
- 1 1/2 LB stawberries, washed, trimmed, and cut into bite size pieces
- Stir the sugar and water over low heat to dissolve the sugar, then bring to a boil.
- Add one half of the strawberries to the syrup and let return to a boil.
- Cook the fruit for one minute.
- Use a slotted spoon and transfer the berries to a colander set over another dish to catch the drips.
- Stirring occasionally, boil the syrup for about five minutes to reduce to original volume.
- Cook the second batch of berries in the syrup for one minute.
- Transfer to the colander.
- Tip the juices from the strawberries into the syrup.
- Boil the syrup for another five minutes.
- Add the berries back to the syrup, and allow to simmer for five minutes, stirring occasionally.
- Spoon into a sterile jar--the preserves will keep for up to six months in the fridge, if you want to store them longer, process them in a boiling water bath.
I served mine with Fry Bread for breakfast.
Was it worth the mess?
looks good, I might have to try this one.
ReplyDeletemom
http://karensquilting.com/blog/
As many strawberries as you get in your little patch, you'd have plenty to preserve!
ReplyDeleteMmm...so inspired to make jam right now!
ReplyDelete