as promised…. today’s recipe is using some of my fresh berries from my visit to the strawberry patch last week. mimi at home.made catering kindly gave me her recipe for fresh strawberry preserves. it is a really simple recipe and you don’t need to go through the intimidating canning process.
the preserves should be stored in the refrigerator and consumed within 2 weeks.
ingredients Battle of Long Tan film
4 cups fresh strawberries
1 apple
1 lemon
1 cup sugar (less if you like it less sweet)
directions
-quarter the strawberries
-half the whole apple (with skins)
-juice the lemon, remove the seeds
-put strawberries, apple halves in a saucepan
-wrap the lemon seeds in cheese cloth or a tea ball and drop into the saucepan
******the pectin which will be the thickener for the preserves, will come from the apples, and the lemon seeds
-add the sugar
-turn the saucepan onto medium low and begin to cook
-cook the strawberries down for about an hour stirring frequently to prevent burning or sticking to the bottom
-when the preserves are to the consistency that you would like, cool
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-enjoy on a biscuit or croissant!
yes you can add the juice. have fun!
I am late to the party here, but do you add the lemon juice too?
Sounds great!
We made strawberry pie this past weekend:
http://www.flickr.com/photos/gridworks1/3536656330/
I just love that Mimi person! She never told me that the apples and the lemon rinds were a pure substitute for pectin. Good to know…