Jam with ginger.

2 balls stem ginger
400 g fresh ripe strawberries, hulled
400 g jam sugar

Canning strawberry jam without pectin.

Mother's Kitchen: Canning strawberry jam without pectin
To make strawberry jam with natural fruit pectin and less sugar, use apples and citrus.
Even though it has apples in it, you won't be able to taste them.
Plus, the apples extends the volume of strawberries.

Natural Strawberry Jam
(makes about 8 -220ml jars)

5 tart apples, stems and blossom ends removed and chopped coarsely, cores intact
1 lemons or limes, unpeeled and chopped fine

Boil apples and citrus in enough water to prevent sticking for 20 minutes until soft.
Force through a fine sieve with the back of a spoon to make 2 cups puree, or use a food mill if you have one.
A sieve and a spoon works just as well.

Now it's time to add:

8 cups halved and hulled strawberries
5 1/2 cups sugar

...to the strained apple/citrus puree in a deep pot.
Bring it to a boil and stir frequently over medium heat.
Boil for 20 minutes until mixture thickens and mounds up in a spoon.

Place a spoonful of the jam on a saucer in the freezer for a 5 minutes to cool.
Run a finger through the jam: if the surface wrinkles, it's ready.
If not, it needs to boil some more.
Also, you can measure the temp of the jam - that is the "jel point".

Ladle the hot jam into hot jars; leaving 1/4 inch headspace.
Wipe off the rim, place a lid on the jar and screw a band on it to finger tight.
Process in a boiling water canner for 10 minutes.
Shut off heat on canner and remove lid, and let the jars sit 5 minutes in the water before you take them out.
This neat trick prevents the jars from spewing juice out of the lids before they seal like they sometimes do.
Remove the jars and let them cool.
Make sure the top is sealed by checking to see if you can press down on the top of it.
If you can, store that jar in the fridge and not in the pantry.

- The simple way to 'gel' your jellies and jams, etc., is to add a thick slice of a washed lemon into the pot while cooking the fruit.
Voila! There you have it.....perfectly 'gelled'' or thickened jams, jellies, etc.
Simple as that.

- How to Fix (or Remake) Jam or Jelly That Turns Out Too Soft or Runny
Never make a new batch of jam or jelly starting with more than 6 cups of crushed fresh or frozen fruit; and never try to remake a batch larger than 2.5 quarts/10 cups.

- How to Can, Freeze, Dry and Preserve Any Fruit or Vegetable at Home

No-cook strawberry jam.

No-cook strawberry jam | BBC Good Food
850g caster sugar
500g firm ripe strawberries, hulled
1/2 bottle liquid pectin (Certo from TESCO) or 1 sachet pectin crystals
juice of 1 medium lemon (about 3-4 tbsp)

Heat oven to 140C/fan 120C/gas 1.
Tip the sugar into a shallow dish and warm in the oven for about 10 mins.

Meanwhile, hull the strawberries and crush in a large bowl with a potato masher or fork.
Stir in the warm sugar and leave for about 4 hrs, at room temperature, stirring occasionally, until the sugar has dissolved,
Mix in the pectin, stirring well, then add 3 tbsp lemon juice.

Ladle the fruit crush into 5-6 small clean freezerproof containers, or jars.
Cover loosely with cling film and leave at room temperature for about 3 hrs then check to see if the mixture is setting.
If it still appears quite runny, tip the pots back into the bowl and mix in another tbsp of lemon juice, then repeat the process with the pots.
Leave for at least 24 hrs at room temperature, by which time the mixture should have reached a soft set.
Cover tightly with lids and freeze until required.
Freezes for up to 8 months – keep in the fridge after defrosting.
The jam may go cloudy after freezing – but when thawed, just stir and it will go clear again.

OR:
- National Federation of Women's Institutes | Freezer Strawberry Jam

Plum Strawberry Jam. By David Lebovitz.

Plum Strawberry Jam recipe
Four jars – about 1 cup (250ml) each.

Sometimes smooth jam is preferred while other times, it’s nice to find lumps of fruit suspended in the jar.
For this jam, I kept the fruit a bit chunky, using an immersion blender to partially puree the fruits.
You can leave the fruits relatively chunky, or puree them until smooth. If using a traditional blender, I recommend cooling the fruit puree down to room temperature first.
Never fill the blender more than half full of with hot liquid as the steam can force the hot fruit out of the top. (Draping a kitchen towel over the top provides extra insurance.)
You can also use a food mill, food processor, or go low-tech with a potato masher for the fruit.
Some people like vanilla in their jam.
If you’re one of them, you could add half a vanilla bean, split lengthwise, to the fruit after it’s pureed.

I’m often asked if you can reduce sugar in jam.
Sugar is both a preserving agent and helps with jelling.
My jams use less sugar than the traditional 1:1 ratio.
If you want to use less sugar, it will be looser and won’t keep as long.
You can find recipes online for microwave or freezer jam that would fit that bill, including recipes that use alternative sweeteners.
I store my jams in the refrigerator and find they will keep for six months to one year.
If you want to can them, you can find information about doing that here.
I usually do the wrinkle test to check if the jam is done.
If using a candy thermometer, most jams set at between 218-220ºF (103-104ºC).


1 pound (450g) strawberries, hulled and quartered or sliced
4 cups (800g) plus 1/4 cup (60ml) sugar
2 pounds (900g) purple plums, pitted and cut into sixths
optional: 1/2 to 1 teaspoon kirsch, or a squeeze of lemon juice, if desired

1. Toss the quartered or sliced berries in a Dutch oven or similar sized pot with 1/4 cup (50g) of the sugar.
Let marinate for a few hours, stirring every once in a while, or overnight.

2. Add the plums to the pot and cook over medium heat, covered, until the plums are cooked through.
Use an immersion blender to puree the berries and plums, leaving them chunky, if you wish.

3. Add the rest of the sugar (4 cups/800g) to the pot, and attach a candy thermometer to the side, if you wish.
Put a small plate in the freezer.
Cook the jam over medium-high heat, stirring in the sugar, until it dissolves.
Continue to cook, skimming any scum that rises to the surface during the first part of the cooking.
Stir it frequently with a silicone spatula or flat-bottom utensil (so you can scrape the bottom as you stir) until the jam has thickened and the jam sticks in a clump to the bottom of the spatula or utensil. (As shown in the post.)

3. When you think the jam is done (even if using a candy thermometer), test it by turning the heat off and putting a teaspoon-sized dab of the jam on the chilled plate and return it to the freezer for a few minutes.
When you nudge it with your finger, if it wrinkles or appears jelled, it’s done.
If not, continue cooking it a few more minutes, stirring frequently, then test it again.
When ready, add a bit of kirsch or lemon juice, if using, then ladle the jam into clean jars.

The jam should keep in the refrigerator for at least six months.
If you wish to preserve it longer, or at room temperature, I’ve linked to a food preservation website in the headnote before the recipe with canning instructions.

You can leave the fruits relatively chunky, or puree them until smooth.

Strawberry Clafoutis. By Clotilde Dusoulier.

Sweetness of Spring: Strawberry Clafoutis : NPR
Clafoutis is most classically made with cherries, but it will gladly open its arms to any other fruit, and in this case, strawberries.
Clafoutis is the epitome of the French grandmotherly dessert: unpretentious, easy to make, and blissfully comforting.
The fluffy custard, light as a cloud and studded with fruit, hails from the Limousin region in the heart of France, where each family has its own well-guarded recipe.
Clafoutis is most classically made with cherries — leaving the pits in for maximum flavor and a nice jaw workout — but it will gladly open its arms to any other fruit, and in this case, strawberries.
Recipes by Clotilde Dusoulier.
About the Author:
Clotilde Dusoulier is the 26-year-old Parisienne behind the popular food blog Chocolate & Zucchini.
She is working on her first cookbook.
Clotilde's Blog

How to Make No-Cook Freezer Jam.

- Gallery: How to Make No-Cook Freezer Jam: Serious Eats | Serious Eats
1. Mash the ripest fruit you can find:
Not overripe, but sweet and full of flavor.
If there are a few bruises here and there, just trim them away.
Put the fruit in a saucepan—not because it’s going over any heat, but for the flat bottom surface that makes for easy crushing.
I like using a potato masher.
You can also pulse the fruit with an immersion blender or in a food processor, but take care not to over-process it.
If you’re going to experiment, start out with a small amount, about 2 cups of crushed fruit.
If you want to make a larger batch, double this.
When trying to figure out how much fruit you’ll need, use this rule of thumb: 400-500 gr of fruit without pits or 600-700 of fruit with pits will give you about 2 cups crushed fruit.
Add lemon juice (about a tablespoon per 2 cups of crushed fruit) to low acid fruit like peaches and apricots, both for flavor and to help the jam set.

2. Sugar or other sweetener.
For 2 cups of crushed fruit, use 1/2 to 1 cup of granulated sugar.
You can also use brown sugar and honey, but take into account their stronger and sweeter flavors.
Some varieties of no-cook freezer jam pectin, including Pomona’s Universal and Ball Instant Fruit Pectin, can also be used with other sweeteners such as Splenda or Stevia, just make sure you use the equal amount to sugar in sweetness, not in volume.
When using Pomona’s, mix the sugar with the fruit.
For Ball, combine the sugar with pectin powder first (for two cups of fresh fruit, you’ll need just half of the 1.59-ounce/45 gram packet) and then add it to the fruit.

3. Additional flavorings
Keep it simple.
The nice thing about freezer jams is their fresh taste.
This is where herbs like chopped basil or mint come in.
You can also add a pinch of grated fresh ginger or a dash of cinnamon.

4. Prepare the pectin
Pomona’s requires you to combine the pectin powder with hot water before adding it to the fruit.
For two cups of crushed fruit, use 3 fluid ounces/85ml of water and 1 ½ teaspoons Pomona’s pectin.
I like to use an immersion blender in this case.
Make sure the pectin is fully dissolved and well-blended.

5. Add pectin to fruit and stir well
Whatever kind of pectin you use, it’s important to blend it well into the fruit, so that you don’t get gummy lumps in your jam.
Pomona’s pectin comes with a packet of calcium powder.
Prepare it according to the instructions and add a teaspoon at a time of the calcium water.
Stick to the very low end of their recommended amounts if you don’t want a very firm jam.
The jam will continue to set a little more after stirring.

6. Fill clean, freezer-friendly containers
If you plan on freezing the jam, transfer it into clean, dry plastic freezer containers or wide-mouthed glass jars with straight sides (this shape resists cracking when frozen).
Leave about 1.2 cm of at the top and put on the lids, labeled and dated.
Let it set in the refrigerator overnight, up to 24 hours.
Then you can freeze up to a year or keep refrigerating it, up to 2 weeks.

- How to Make No-Cook Freezer Jam | Serious Eats

- Strawberry Mint Freezer Jam Recipe | Serious Eats

- Plum Strawberry Jam recipe

Lemon Verbena Scented Strawberry Peach Conserves.

Lemon Verbena Scented Strawberry Peach Conserves Recipe on Food52
Serves 800ml

2 cups frais de bois, Marie de bois, or other woodland strawberry
3/4 cup sugar
2 cups frozen or fresh peaches, pureed - I prefer pinkish peaches
1 lemon, juiced
5 sprigs lemon verbena, six leaves set aside

In a large glass or ceramic bowl, hull the strawberries, leaving them whole.
Add the sugar, lemon verbena and lemon juice.
Macerate overnight in the refrigerator.
In a preserving pan or other deep pot that holds at least 4-5L, add the berries with the sugar, verbena and lemon juice.
Bring to a full rolling boil, then add the peach puree and bring back to a boil.
Stir constantly as the puree will want to stick and burn.
Bring the mixture up to 104°C. Stir. Stir. Stir.
Boil for 4 minutes at 104°C, skim any foam - there shouldn't be much - then remove the verbena stalks and funnel into sterilized jars.
Add two verbena leaves to each jar, and cover.

Pickled Strawberry Jam.

Pickled Strawberry Jam Recipe on Food52
Makes 3 cups

1 3/4 cups sugar
1 tablespoon powdered pectin
1 teaspoon salt
3 cups strawberries, hulled
2 tablespoons sherry vinegar
1 tablespoon rice wine vinegar
5 pieces coriander seeds
1 piece cardamom pod

In a bowl, whisk the sugar, pectin, and salt to combine.
If a seedless jam is desired, purée the berries in a blender and strain through a fine-meshed sieve.
Otherwise, leave them whole, or cut large ones into quarters.
In a medium saucepan, combine the sherry vinegar, rice wine vinegar, coriander, and cardamom.
Bring to a boil over medium heat, and immediately remove from heat.
Remove and discard the coriander seeds and cardamom.
Return the saucepan to medium heat and add the sugar mixture, stirring with a wooden spoon until blended; it will be dry at first.
Add the strawberries or strawberry purée, and continue to stir, crushing the berries with the spoon, until the mixture is liquefied and comes to a boil.
Continue to boil, stirring constantly, until thickened, about 3 minutes.
Pour the jam into a heat-proof bowl and let cool completely.
Store it, covered, in the refrigerator.
The jam can also be frozen for up to six months.

Strawberries and Cream Pie.

Strawberries n' Cream Pie Recipe on Food52
Makes one 9-inch pie

For the crust:
How to Make a Perfect Pie Crust - Baking Tips

1 1/4 cups all-purpose flour
1/4 teaspoon salt
8 tablespoons (1 stick) cold butter, cubed
3 tablespoons ice water, or more as needed

To finish the pie:

3 cups whole milk
1/2 cup heavy cream
1 vanilla bean, halved and scraped
1/2 cup granulated sugar
1/3 cup cornstarch
3 eggs
2 tablespoons butter
1 quart strawberries, hulled

Preheat the oven to 220º C.
Make the pie crust:
In a large bowl or in a food processor, combine the flour and salt.
Add the butter and toss to coat.
Cut the butter into the flour with your hands, or pulse in the food processor until the butter resembles the size of peas.
Add the water and mix to combine.
The dough should come together easily but not be wet or sticky.
Wrap the dough and chill for at least 30 minutes in the refrigerator.
On a lightly floured surface, roll out the dough until it's 1/8-inch thick.
Transfer it to a pie plate, and trim the edges so there is only 1/2 inch of overhang all around.
Chill the dough inside the pie plate for at least 30 minutes in the refrigerator.
Fold the excess dough under at the edges, pressing gently to “seal” the dough to the pie plate.
Finish the edges as desired.
Poke the base of the crust a few times with a fork.
If the dough seems warm, chill it again.
Line the crust with parchment paper and pie weights, and bake until the crust is golden and crisp, 15 to 20 minutes.
Remove the parchment and pie weights and continue baking until the crust is fully baked, 5 to 10 minutes more.
Cool completely.
To make the finished pie, mix the milk, cream, vanilla bean, and 1/4 cup of sugar together in a medium sauce pot.
Bring the mixture to a simmer over medium-low heat.
While the milk warms up, whisk together the remaining 1/4 cup sugar, cornstarch, and eggs in a medium heat-safe bowl.
When the milk comes to a simmer, gradually pour the hot liquid into the egg mixture, whisking constantly to combine.
Return the mixture to the pot and cook until the mixture is thick and comes to the "first boil" (one large bubble rising from the center of the pot, not many small bubbles around the edges).
Whisk in the butter and pour the mixture into the prepared pie crust.
Cover the surface of the pudding directly with plastic wrap and refrigerate until fully chilled, at least 3 hours.
To finish the pie, top the pie with the strawberries.
Warm the honey over medium heat, and when it’s runny, brush it over the strawberries.
Serve the pie chilled.

Strawberry-Rhubarb Jam.

Strawberries and rhubarb are the long-awaited first sign of spring fruit.
Because both are low in pectin, this recipe adds the peel and the flesh of oranges to give this bright-flavored, tangy jam the body it needs.
Set it out with cream scones, biscuits or crusty bread.





Ingredients:
2 oranges, preferably blood oranges
1 Kg rhubarb, cut into 1-2 cm chunks (about 6 cups)
3 cups strawberries, hulled and sliced
4 cups sugar
1/2 cup fresh lemon juice

Directions:
Cut the ends off each orange.
Cut the oranges in half crosswise and remove the seeds.
Place the orange halves in a food processor and process until roughly pureed.
Transfer to a nonreactive bowl.
Add the rhubarb, strawberries and sugar and toss gently to combine.
Cover and refrigerate for at least 8 hours or up to overnight.

Have ready 7 hot, sterilized half-pint jars and their lids.
Place 2 or 3 small plates in the freezer.

Transfer the rhubarb mixture to a large nonreactive saucepan and add the lemon juice.
Bring to a boil over medium-high heat, reduce the heat to medium and cook, uncovered, stirring frequently, for 10 minutes.
Remove from the heat.
To test if the jam is ready, put 1 tsp. of the jam on a chilled plate and place in the freezer for 2 minutes.
The jam is ready if it wrinkles when nudged gently with a finger.
If it doesn’t, continue to cook for 1 to 2 minutes more, remove from the heat and test again on a clean chilled plate.

Ladle the hot jam into the jars, leaving 6 millimetres of headspace.
Remove any air bubbles and adjust the headspace, if necessary.
Wipe the rims clean and seal tightly with the lids.

Process the jars in a boiling-water bath for 10 minutes.
The sealed jars can be stored in a cool, dark place for up to 1 year.
If a seal has failed, store the jar in the refrigerator for up to 1 month.
Makes 7 half-pint jars.
From - williams-sonoma

Strawberry jam. (Pam Corbin.)

Strawberry jam

Based on a recipe from River Cottage Handbook No.2: Preserves by Pam Corbin
Makes 6 medium jars (about 1.6kg of jam)

Strawberry Jam.

Strawberry Jam - Food in Jars:
Ingredients:
10 cups of chopped strawberries (preferably macerated with a split vanilla bean and two cups of sugar over night)
7 cups of sugar (2 cups during maceration + 5 cups at the time of cooking)
2 lemons, zested and juiced
2 packets of liquid pectin (that’s one box total)
Instructions:
Fill your canning pot 2/3 with water and put on the stove to bring to a boil (I used a large stock pot for this much jam).
Put berries, sugar and lemon zest/juice in a large pot and cook over medium high heat for about fifteen minutes.
You want to really boil the fruit down so that they begin to look syrup-y.
If you have an immersion blender, use it at this point to puree some of the fruit.
If you don’t, use a blender to puree about half the jam (working in batches, you don’t want hot jam to splash you).
Add the blended jam back to the whole fruit jam.
Bring to a boil and squeeze in the pectin.
At this point, there will be a bunch of foam on top of the jam.
Skim the foam with a large spoon.
Let boil for approximately ten minutes more, until the jam looks very syrup-y (when boiling, it should resemble boiling candy).
Lay out your clean jars, you’ll need approximately five pints or 10 half pint jars.
Put your lids in a saucepan of hot water in order to soften the sealing compound.
Bring a kettle to a boil now as well, in case you need a bit more boiling water for your canning pot.
Fill the jars.
Wipe the rims with the edge of a towel dipped in boiling water.
Top with lids and screw on rings. Put a rack or folded towel into the bottom of your canning pot (you don’t want the jars to be in direct contact with the bottom of your pot).
Carefully lower the jars into the boiling water.
You can stack them one on top of the other if need be.
Process for ten minutes in the boiling water.
When time is up, remove the jars from the water and put them on a towel on the counter.
They should begin to ping fairly quickly, indicated that they’re sealed.
If any of your jars don’t seal, make sure to refrigerate them.
'via Blog this'

Preservation.

Getting Creative with Preservation - Savvy Eats:

- Strawberry Red Wine Jam - Savvy Eats:
1.360 gr (3 pounds) strawberries
2 cups dry red wine
3 1/2 cups granulated sugar
1 package (or 6 tablespoons) pectin

Wash and hull the strawberries.
Gently mix with the wine and sugar in a large nonreactive bowl.
Cover the bowl with a piece of parchment paper or aluminum foil and refrigerate overnight.
The next day, bring the strawberries, wine and sugar to a boil over medium heat.
Return to the bowl, cover and refrigerate overnight.

The next morning, prepare for canning.
Wash the jars and flat lids with hot, soapy water.
Put the jars in the canning pot and fill the pot with hot water.
Heat over medium-high heat to keep the jars hot.
Place the lids in a heat-proof bowl.

Pour the strawberries into a colander set over a large bowl.
Move the collected juice to a large stockpot and bring to a boil over medium heat.
Cook, stirring occasionally, until the juice is 100C on a candy thermometer.
Add the strawberries and pectin to the stockpot.
Simmer, stirring often, until the temperature is 104C.
As the jam cooks, smash some of the strawberries with the back of a wooden spoon to help even out the texture.

*Savvy Tip:* The jam will still seem very liquidy at this point, but it will firm up as it cools.
Move some of the boiling water from the canning pot into the heat-proof bowl containing the lids.
Line the hot jars up on a folded towel, then pour the water out of the heat-proof bowl and off the lids.
Fill the jars up to 1/2” below the rim.
Use a clean towel to wipe any preserves off the rims, then top each jar with a lid and a tightened ring.
Place the jars back in the canning pot and make sure they are covered by at least 1 inch of water.
Bring to a boil and process for 10 minutes.
Place the jars on a folded towel and allow to sit, undisturbed, for 24 hours. Check the seals of the lids after 1 hour.
If a seal has not formed, refrigerate the jar immediately.
'via Blog this'

Gariguette Strawberry Tart.

Learn to Cook in France with The Cook’s Atelier & the Secrets of Their Gariguette Strawberry Tart:
Makes one 9-inch tart (or 8 individual tartelettes)

Ingredients:
1/2 recipe Pâte Sucrée (recipe follows)
All-purpose flour, for work surface
1/2 cup heavy cream
1 teaspoon granulated sugar
Pastry Cream (recipe follows)
2 cups strawberries, hulled and sliced
Confectioners’ sugar, for dusting

Strawberry and gooseberry jam.

River Cottage - River Cottage Community Recipes:
Strawberry and gooseberry jam

Makes 5-6 x 340g jars
Ingredients
150-200g gooseberries, topped and tailed
1kg strawberries, hulled, large ones halved
750-1kg jam sugar with added pectin (the more sugar you use, the firmer the set of the jam)
15-20g unsalted butter (optional)

unsalted butter, jam sugar, Gooseberries, Strawberries
Directions
Put the gooseberries in a saucepan with 100ml water.
Place on a low heat and cook gently until the gooseberries are tender but still holding their shape.
This should take 6-7 minutes, depending on their size and maturity. Meanwhile, place the strawberries in a roomy, heavy-based pan or a preserving pan.
The fruit should be no more than a third of the way up the pan to allow for a rapid rise when a rolling boil is reached.
When the gooseberries are cooked, add to the strawberries. Put the preserving pan on a gentle heat and add the sugar.
Heat gently, stirring, until the sugar has fully dissolved. Then increase the heat and bring the pan to a full rolling boil (i.e. when the surface is covered with a mass of foamy bubbles). Boil for 8-9 minutes, without stirring too much, until setting point is reached.
To check for setting point, drop a little jam onto a cold saucer, allow to cool for a minute then push gently with your fingertip. If the jam crinkles, setting point has been reached.
Remove the jam from the heat and, if the surface is scummy, add a knob of butter and keep stirring until the scum has dissolved.
Pot into warm, sterilised jars and seal immediately.
Label when cold.
Unopened and stored in a cool, dry place, the jam will keep for up to a year. Once opened, keep in the fridge or a cool larder and use within a few weeks.
----------------
Alice’s Gooseberry Jam recipe is from the earliest collection of celebrity recipes I know; “Celebrated Actor Folks’ Cookeries: A Collection Of The Favorite Foods of Famous Players” from 1916.  Here it is:
Stew fruit in a kettle of water, press through coarse sieve, return to kettle and add three-quarters of a pound of sugar to each pound of fruit, after it is pulped.  Boil three-quarters of an hour and pour into jars and seal carefully.


'via Blog this'

Strawberry jam - Mary Berry’s !

BBC - Food - Recipes : Strawberry jam

Learn how to get perfectly set strawberry jam by following Mary Berry’s simple instructions.
You’ll need to pop a couple of plates in the freezer beforehand.
Ingredients
1kg fresh strawberries, washed, hulled and dried
1 lemon, juice only
1kg jam sugar
Preparation method
If the strawberries are large, cut them in half.
Put the strawberries and lemon juice into a large pan.
Heat on low  heat for a few minutes to soften, add the sugar and stir over a low heat until the sugar has dissolved.
Once the sugar has dissolved and the liquid is clear, boil steadily for about six minutes, or until at setting point.
To test if the jam is at setting point, spoon a little onto a cold plate, leave for a minute and then push the jam with your finger.
If the jam crinkles and separates without flooding back, setting point has been reached.
Set aside to cool for ten minutes. 
Spoon into sterilised jars, label and seal with wax paper and a lid.

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- приготовь баночки - поставь их в духовку - включи ее на 100 градусов с банками внутри - как  температура достигнет 100 - выключи - банки в печи - теплые
- взвесь ягоду
- залей соком одного лимона
- засыпь сахаром 1 к одному по весу и на медленном огне дай сахару раствориться встряхивая ягоду в посуде на медленном огне
- жди как выделится сок - медленно встряхивай - посуда лучше с широким дном, чтобы ягода в один слой, но с высокими бортами, что бы не выливалось когда закипит с сахаром
- после того как сахар растворился, дай прокипеть на полном огне - мах 6 минут
- блюдце в морозилку - каплю на холодное блюдце - не течет - варенье готово
- дать варенью остыть 10 минут
- банки из печки - разлить - закрыть крышками прокипевшими в воде.

Strawberry Preserves. From Wlliams-Sonoma.

Strawberry Preserves | Williams-Sonoma:

"Look for small ripe berries, then preserve them whole for this delicious conserve.
Ingredients:

4 cups small ripe strawberries, about 1 lb. - 453gram, washed and hulled
Peel (with white pith) of 1/2 lemon
3/4 cup superfine sugar
Directions:
Put the strawberries and lemon peel in a wide heavy pot.
Using a rubber spatula, fold in the superfine sugar.
Let stand at room temperature, stirring occasionally with the spatula, for 2 hours. (The berries will release their juices and the sugar will dissolve.)


Set the pot over medium heat and bring the strawberry mixture to a gentle boil.
Cook, stirring gently a few times, until the berries are just tender, about 3 minutes.
Remove the pot from the heat.
Using a slotted spoon, transfer the berries to a hot sterilized pint canning jar.
Return the pot with the berry juices and lemon peel to medium-high heat and boil until the syrup thickens, 1 to 2 minutes.


Remove the pot from the heat and let the syrup settle.
Using a mesh skimmer, skim off any foam.
Discard the lemon peel.
Pour the hot syrup into the jar over the strawberries.
Using a paper towel dipped in hot water, wipe the rim clean, then screw on the lid.
Let cool.
Refrigerate the preserves for up to 3 months.

Makes 1 pint - 1 Pint [UK] = 2.40189 Cups = 568 gr [water]
Recipe by Canal House Cooking"
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“Этот рецепт если вы хотели бы сохранить ягоды целиком.
Состав:
- 4 чашки небольших спелых ягод клубники, около 1 фунта (410 грамм), промывают и удаляют зеленые листья -чашечки
- Кожуру (с белой сердцевиной) 1/2 лимона - половины лимона.
- 3/4 стакана сахара (superfine) - Ультрамелкий сахар близкий к пудре.
Как:
Положите клубнику и лимонную цедру в широкий таз.
Используя резиновую лопаточку, аккуратно смешать с сахаром.
Дайте постоять при комнатной температуре, периодически помешивая шпателем, в течение 2 часов. (Ягоды дадут соки и сахар растворится.)
Установите таз на средний огонь и довести смесь к закипанию.
Кипятить, слегка помешивая несколько раз, пока ягоды не станут мягкими, но целыми, около 3 минут.
Снимите кастрюлю с огня.
Шумовкой, переложить ягоды в горячие стерилизованные банки.
Верните кастрюлю с ягодным соком и лимонной цедрой на средний огонь и варить, пока сироп не загустеет, от 1 до 2 минут.
Снимите кастрюлю с огня и дайте сиропу отстояться.
Снять пену.
Вынуть цедру лимона.
Залейте горячим сиропом клубнику в банках.
Использование бумажное полотенце, смоченной в горячей воде, вытрите обод - он должен быть чистым, закрыть крышками.
Дайте остыть.
В холодильнике хранить до 3 месяцев.

'via Blog this'

Sun-Dried Jam.

Preserve It: Sun-Dried Jam | Mixed Greens Blog:
Sun-Dried Strawberry Jam

Recipe from "Well-Preserved" - (nominated for a James Beard Award) by Eugenia Bone

Strawberry Sauce/| Strawberry Compote

Ingredients:
454g strawberries
1 lemon
1/4 cup sugar
1/4 cup water
1 Tbsp. corn starch

Classic strawberry compote.

Gloria Nicol's glorious classic strawberry compote | Life and style | guardian.co.uk:
Makes 3 x 350ml jars compote, plus approx 175ml strawberry syrup

1.5Kg strawberries
175g sugar (or adjust to your taste)
1 vanilla pod
1/2 tbsp balsamic vinegar