Sunday, January 15, 2012

Strawberry Preserve

I could not believe my eyes! An organic store down the road in this small ‘don’t get good stuff’ town I’m living! Anyway, I was all agog and made a visit straight away to the store. I was so very excited to see organic strawberries, passion fruit and fresh figs. I happily bought the fruits that caught my fancy. Did I stop to ponder what I would be making with all those stuff? No! At least not till I came back home ,washed the fruits and was done  admiring all the farm fresh fruits! And then it hit me. What do I do with all this stuff? I had no choice but to preserve them .Surely I can put the preserves to good use  as icecream and desert toppings when my kids come home!(That is, if they  last till then.)You see, I just love toppings especially on ice creams.

Of course, you all know that the difference between a jam and a preserve! With jam the fruits are mashed up into a spreadable consistency, whereas with a preserve the fruits are cooked whole and set in their own jelly. 
Here's the recipe for my homemade Strawberry preserve.

Strawberry Preserve
1 kg (1000gms) -Strawberries
3/4Kg (750 gms) -Sugar
1/2 - lemon

  • Wash and hull the strawberries. Wipe the strawberries dry with a kitchen towel. Don’t use bruised or overripe strawberries.
  • Put the strawberries into a wide based vessel.
    Add sugar to strawberries
  • Add sugar to the strawberries.
  • Leave the strawberries to soak in the sugar overnight. The strawberries become hard when soaked in sugar and hence, will not disintegrate when it is boiled .
  • In the morning, when the crystals of sugar are completely dissolved, bring the fruit and sugar to boil in a heavy bottomed pan.
  • Squeeze in the lemon juice.
  • While boiling, remove scum with a spoon if there are any.

  • Cook on a medium heat for about 10-15 mins. 
  • Test for the setting consistency to check if the preserve is done.

To test the setting consistence -Chill a plate in the freezer for 5 mins. Pour a tsp of the preserve in the chilled plate. After 30 seconds, tilt the plate. If it moves but does not run, it is done. If it runs, continue cooking for some more time.I prefer it a little runny , as it thickens in the refrigerator and it is much easier to use as toppings for ice creams and desserts.

Strawberry Preserve topping on Ice Cream
 That's it!!Try it!More wholesome than the store bought preserves!
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1 comment:

  1. YUMMY! Babyma, I wish you and I could live together and make all these yummy dishes together and enjoy!! :D



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