{"id":7473,"date":"2009-07-20T10:40:39","date_gmt":"2009-07-20T17:40:39","guid":{"rendered":"http:\/\/www.ecurry.com\/blog\/?p=7473"},"modified":"2012-04-09T19:59:24","modified_gmt":"2012-04-10T02:59:24","slug":"strawberry-preserve","status":"publish","type":"post","link":"http:\/\/www.ecurry.com\/blog\/condiments-dips-and-sauces\/strawberry-preserve\/","title":{"rendered":"Strawberry Preserve"},"content":{"rendered":"


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\nIt is raining strawberries here. I do not know how many pounds of strawberries we have consumed so far. Couple of weeks back they were for selling for 99 cents a pound. The big, bright red strawberries are luscious & irresistible, & moment I see them my limbs freeze at the spot till I get to grab a few boxes. This preserve is one of the things I did with them. Not just with toasts, a small spoon of the preserve is serving me well to satisfy my after meal “dessert” craving.<\/p>\n

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Jam, Jelly & Preserve are all made the same way, the difference lies in the form of the fruit; Preserve uses whole fruits\/berries so the consistency is thick & chunky often with whole fruits, Jam is made from chopped fruits while Jelly uses Fruit Juice often with pectin.<\/p>\n

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\nThis is an easy pectin free recipe; all it takes is 3 ingredients boiled down together. They way it turned out, thick & chunky full of fruits (way better than the store bought preserves), I did not miss the pectin at all this time.
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Strawberry Preserve<\/h3>\n


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Ingredients:<\/strong>(makes one small jar)<\/em><\/p>\n

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  1. 1.5 lbs Strawberries, washed, & hulled<\/strong><\/li>\n
  2. 2 Cups White Sugar<\/strong><\/li>\n
  3. Juice of half Lemon<\/strong><\/li>\n<\/ol>\n


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    \nPreparation:<\/strong><\/em><\/p>\n

    Wash and hull strawberries. Combine berries with sugar in a large stainless steel\/non reactive bowl; let stand for 3 to 4 hours.<\/p>\n

    Bring strawberries to a boil slowly, for about 6-10 minutes, stirring occasionally. Add lemon juice. Cook rapidly till it comes to a full boil, & then reduce heat to medium & gently boil until until strawberry mixture is clear\/glassy and mixture is thick & mounds on a spoon, about 15-20 minutes.<\/p>\n

    Test if Preserve is done: <\/strong><\/em><\/p>\n

    Chill a plate in the fridge. Take a spoon\u00a0 of jelly\/jam\/preserve & place on the cold plate.\u00a0 Leave for about 1\/2 min; run your finger through it; if it wrinkles, it has set, but if it runs down, you will need to boil for longer. ( Jam Test Picture<\/a><\/strong>)
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    Refer to the post Watermelon & Mint Jelly<\/a><\/strong> on How to Can Jelly\/Jam\/Preserves?<\/strong><\/p>\n

    Can, Seal & Refrigerate the Preserve.<\/p><\/blockquote>\n

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    \nDelicious Home made preserve is ready with no hassles. Now I don’t think I need to tell you what to do with it.. breakfast, to dessert, to spoon licking… I have promised myself to make a few more jars before summer is over, these do disappear pretty quick. Beautiful, Bright, Red Strawberries … all preserved for later to\u00a0 give us the joy & vibrancy of summer during the cold gray months.\u00a0 Sending this to     Sunshinemom’s FIC<\/a>, hosted this time by Nithya of A Culinary Odyssey<\/a>.. it is Food In Color to express your mood.<\/p>\n


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    \nRelated Posts:<\/strong><\/em><\/p>\n

    Watermelon & Mint Jelly<\/a><\/strong><\/p>\n

    Curry Sauce<\/a><\/strong><\/p>\n

    Jellied Tomato Salad<\/a><\/strong>
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