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Strawberry Preserve

We went strawberry picking in Watsonville, CA on Mothers’ Day weekend, and what a fun, might I say delicious, activity it was. To see nice, big, red, juicy strawberries and to be able to pick them right there and devour them…. I’ve got to say that’s one of the best ways to enjoy them, and enjoy together as a family. We were almost competing on who picked bigger, better strawberries. Made a game out of it too, while my Mom was trying to “teach” us how to pick them.

Anyway, so I was sent home with some strawberries that I was determined to make preserve out of. Here’s how:

Strawberry Preserve

Strawberry Preserve

Strawberry Preserve

Ingredients for 4 Fl oz or about 100 ml

  • 2 cups strawberries, cut in 1/4ths
  • 3/4 cup white granulated sugar
  • 1 teaspoon salt
  • 1 tablespoon lime juice
  • Glass jar that can hold a little more than 100ml

Sterilize the glass jar, its lid and a spatula, by boiling them in hot water. The way to do this is to heat water in a big saucepan and put all the things you want to sterilize in it. Let it boil for about 10 minutes and take them out with a pair of tongs. Let them dry and mean while let’s make some jam…. umm… preserve.

Wash and clean the strawberries removing any dirt and their stems. Let them dry, make sure there isn’t any water on them. When they are dry, cut them to one-fourths.

Put them in a non-stick saucepan and heat them on medium heat, for just couple of minutes.

When they are a little heated, add the sugar and keep stirring. Keep the heat on medium-low. As the sugar melts and dissolves, it will bring in the liquid element. Stir gently every couple minutes.

When you see that the sugar has dissolved…. umm? how do you see that? Carefully put a drop of this on your index finger and rub it with your thumb to check for granularity. It should feel fairly smooth. So, when you see that the sugar has dissolved, add the salt and lime juice.

Let this cook for about 15 minutes. As it cooks, it’ll thicken. You can take it off the heat when you think it’s thick enough. I like it a little thicker, so I cooked it for about 20 minutes.

Take it off the heat and let it cool.

When it’s cool transfer the preserve to the jar. I let it sit for some more time until it was completely cooled and only then put the lid on. The idea being you don’t want the steam in the jar condensing and introducing water. That would be bad!

Store it in the fridge, and enjoy often with breads, toasts, waffles, pancakes, on icecreams, or as it is! 🙂

Note: This makes a slightly chunky preserve, if you like it all smooth, then mash the strawberries thoroughly before heating them.

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This entry was posted on May 29, 2009 by in American, Cuisine, Desserts, Preserve, Recipes, Snack, Vegetarian and tagged .

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