Рецепт Strawberry Conserve
I walked into the kitchen this morning and I realized that I need to do something with all those fresh, ripe strawberries. I bought a little bit more than I expected to consume. I made triple berry parfait. triple berry crumble, and now I am making Strawberry Conserve.
Conserve is not even close to being a jam, jelly or marmalade.
A conserve, or whole fruit jam, is a jam made of fruit stewed in sugar.
Often the making of conserves can be trickier than making a standard jam, because the balance between cooking, or sometimes steeping in the hot sugar mixture for just enough time to allow the flavor to be extracted from the fruit, and sugar to penetrate the fruit, and cooking too long that fruit will break down and liquefy.
Because of this shorter cooking period, not as much pectin will be released from the fruit, and as such, conserves (particularly home-made conserves) will sometimes be slightly softer set than some jams.
The ingredients used and how they are prepared, determine the type of preserves.
Jams, jellies and marmalades are all examples of different styles of fruit preserves that vary based upon the ingredients used.
I mean really, who knew?
This is a simple recipe that can be found anywhere on the web, but I will include it here for you.
I reduced the amount of sugar by 1/8 of a cup.
Strawberry Conserve
Total time
2 hours 6 mins
Author: Marlene Baird
Serves: 2¼ cups
Ingredients
- 1 pound (about 4 cups) strawberries, hulled
- ⅔ cup sugar
- The peel of half a lemon (including the pith)
Directions
In a large pan, place all of the ingredients and cover.
Let it sit for 2 hours This process lets the berries ooze and absorb all that sugar.
Bring strawberry mixture to a simmer over medium heat.
Cook, stirring gently, until strawberries are just tender, about 3 minutes.
Using a slotted spoon, transfer strawberries to 1 pint jar.
Continue simmering liquid until it thickens into a syrupy consistency, 1-2 minutes. Discard lemon peel and pour syrup over strawberries; seal and let cool to room temperature.
Refrigerate. It should last about 1 month.
PP Value
1 PP for two tablespoons
3.2.2045
I am going to pose this question to all my readers. Now that I made this great look conserve, what do I do with it?
I was thinking a slice of baguette, a shmear of mascarpone, topped with the conserve.
What do you think?
They look so beautiful and now I don’t know how to use them.
Thanks for stopping by. I hope you come up with some great ideas for me.
Marlene