Клубничное варенье.

Мой выбор из множества рецептов.

(Рецепт от River Cottage - книга Пэм Корбин.)

6 средних банок (около 1,6 кг варенья)
Ингредиенты:
1 кг клубники, удалить стебли и поделить крупные половинки на четверть.
500 г сахарного песка (или смесь сахаров: половину коричневого Light brown soft sugar и половина обычного гранулированного).
450 г сахара для варенья (сахар с пектином) (пектин можно приготовить дома из яблок)
150 мл лимонного сока (использовать три больших лимона).

White peach and raspberry jam recipe.

White peach and raspberry jam recipe - Telegraph: "900g (2lb) white peaches
1kg (2lb 4oz) sugar with pectin
juice of 2 lemons
600g (1lb 4oz) raspberries
Plunge the peaches into a pan of boiling water for one minute (do this in batches). Quickly remove them and run cold water over them. Remove the skins – they should come off easily. Halve and slice the peaches. Place in a preserving pan with the sugar and lemon juice and leave overnight.
The next day add the raspberries and gently heat the mixture, stirring to help the sugar dissolve. Once it has dissolved whack up the heat and bring to the boil. Boil steadily until setting point is reached, using a thermometer and doing the 'wrinkle' test (see below). Leave to cool a little (about 10 minutes) so that the seeds end up well distributed, then pot in warm, dry sterilised jars (see below).
Testing for a set
I use a sugar thermometer (the setting point for jam is 104.5°C, though fruits high in pectin set a couple of degrees lower), but rely more on the 'wrinkle' test. For this put a plate into the freezer. When it's time to start testing for a set (when the rolling bubbles have calmed down and the jam looks heavy and glossy), spoon some jam on to the cold plate, put it in the fridge for a couple of minutes, then push the jam gently with your finger to see if the patch wrinkles a little. If it does the jam is ready. It is important to take the pan off the heat while you test for a set, to prevent overcooking."

'via Blog this'

Jam.

Jam today: brilliantly simple preserves - Telegraph:
"Testing for a set I use a sugar thermometer (the setting point for jam is 104.5°C, though fruits high in pectin set a couple of degrees lower), but rely more on the 'wrinkle' test.
For this put a plate into the freezer.
When it's time to start testing for a set (when the rolling bubbles have calmed down and the jam looks heavy and glossy), spoon some jam on to the cold plate, put it in the fridge for a couple of minutes, then push the jam gently with your finger to see if the patch wrinkles a little.
If it does the jam is ready.
It is important to take the pan off the heat while you test for a set, to prevent overcooking.
Sterilising Wash your jars in soapy water (lids as well) or put them through the dishwasher.
Place in a roasting-tin (it makes moving them easier) and put in an oven preheated to 110°C/225°F/gas mark ¼ for 10 minutes.
I wash them just before I start making the jam then put them in the oven.
That way they are hot to pot as soon as the jam is cooked."

'via Blog this'

Bachelor’s jam or Rumtopf.

River Cottage - River Cottage Community Recipes:
Ingredients
Fruit in season

Strawberry White Wine Vinegar.

River Cottage - River Cottage Community Recipes:
Ingredients
400g hulled strawberries
600ml white wine vinegar
120g caster sugar
Directions
Quarter the strawberries and mix them with the sugar and vinegar in a non-reactive (glass or porcelain) container. Shake well to dissolve the sugar and leave, covered, for 24 hours.
Remove the strawberries then strain through a coffee filter into a 750ml Costalata Swing Top Bottle.
The vinegar will keep well for several months in a cool, dark cupboard or in the fridge. To use it, whisk 1 part of the vinegar with 2 parts olive oil, or a lighter oil such as grapeseed for a brighter colour. Serve on salads – it’s particularly delicious with tomato.

Клубника.

Цытаты:
"...не варить,а оставить в банке в холодильнике, до декабря она сохраняется во .. с нежнейшим вкусом свежей клубники."

"Если у вас достаточно свободного места в холодильнике, чтобы хранить там банки, клубнику можно растереть с сахаром в соотношении 1:1 (по весу, не по объему!).
В холодильнике такое сырое варенье простоит около 3 месяцев.

Если прохладное место отсутствует, пропорции нужно существенно увеличивать в пользу сахара, доходя до 1:2,5.
Имеет смысл делать вот что: сделайте разные банки, например, 7 вариантов (1:0,8 – 1:1 – 1:1,2 – 1:1,5 – 1:1,8 – 1:2 – 1:2,5).
Наклейте на банки бумажки с номерами от 1 до 7 и съедайте сначала те, в которых сахара меньше всего, а там, где его много, оставьте до зимы.
В последнем варианте, вообще-то, получается клубничный сахар, зато живучий."
"Технологически вы можете приготовить сироп для варенья двумя способами.
Первый простой: засыпать ягоды частью сахара и оставить на пару часов. За это время ягоды дадут сок, вы поставите их на самый сильный огонь, постепенно добавляя сахар, доведете до кипения, уменьшите огонь до минимума, снимете пену и проварите. Так лучше всего готовить «пятиминутку», которую лучше всего съесть как можно быстрее, а варится она действительно 5–7 минут.
Поскольку долго такое варенье все равно не хранится, соотношение ягод и сахара для «пятиминутки» обычно 1:1.

How to make perfect strawberry jam.

How to make perfect strawberry jam | Life and style | The Guardian:
" Strawberry jam is unlikely to set very solid though, "
Felicity's perfect strawberry jam.
Great strawberry jam is surprisingly quick and easy to make especially if a spurt of enthusiasm at the pick-your-own has left you with a glut, or you spot some overripe fruit going cheap at the market – it's the flavour of summer all year round. All you need are good berries, and a little patience. And, of course, a good scone recipe.

Makes 4 x 200ml jars

Strawberry Preserves (no-pectin recipe)

Cincinnati Locavore: Strawberry Preserves (no-pectin recipe):
 "a few berries with green tips - this is the first secret to making no-pectin strawberry jam.
There's pectin in unripe strawberries, and those with a little green left on them have plenty of pectin.

 I wash, hull, and roughly mash the berries - leaving a lot of big chunks, as in my opinion that's what preserves are all about - and then after I've brought it to a full rolling boil for five minutes, I pour the whole thing into a sieve to strain the berries from the syrup and put the syrup back into the pot for further cooking.
 That's the extra work part, but it's also the second secret to making no-pectin strawberry preserves.

Sweet cucumber pickle.

Seasonal local food recipe No 106: Sweet cucumber pickle @ Camel Community Supported Agriculture:
Ingredients for 5 small jars
3 large cucumbers
2 onions
50g salt
600ml white wine or distilled white vinegar
450g granulated sugar
1 tbsp mustard seeds
1 tbsp celery seeds
5 cloves
½ tsp ground turmeric

Vegetable jam.

- Chilli jam recipe | Life and style | guardian.co.uk:
Chilli jam.
Makes about 3-4 jars.

400g cherry tomatoes
9 red peppers
9 red chillies
6 garlic cloves
a thumb-sized chunk of root ginger
700g sugar
200ml cider vinegar