These strawberry preserves are made by cooking the
strawberries until the fruit’s natural pectin thickens the mixture. I make these preserves in small enough batches
so that it gets eaten before I have to can them using glass jars. This is perfect accompaniment to your
breakfast toast, bagel, or English muffin, or you can use these preserves in my Strawberry Swiss Meringue Buttercream or to fill cupcakes, such as my Mini Strawberry Lemon Cupcakes.
Ingredients:
- 2 cups strawberries, stems removed and cut into quarters
- 1½ cups sugar
- 1 tablespoon lemon juice, freshly squeezed
- ½ vanilla bean, split and scraped
Combine the strawberries, lemon juice, sugar, and vanilla bean
seeds into a medium sized saucepan. Cook
over medium heat, stirring occasionally, until the sugar has dissolved and the
strawberries start releasing their juice.
Bring to a boil (mixture will become frothy and double, or
even triple, in volume) and boil for 10-12 minutes. The strawberries will start to break down and
become somewhat translucent and the syrup should be slightly thick.
Let mixture cool to room temperature uncovered (about 30
minutes to an hour). The mixture will
thicken up even more as it cools. Store the
preserves in an airtight container in your refrigerator.
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