Strawberry Preserve Recipe:
Homemade fresh Strawberries preserve, stock and enjoy your favourite fruit for the whole year long.
The strawberry preserve recipe is prepared, canned and stored for the summers. A good preserve is one of my best prized possessions, I like stocking up the refrigerator with them. It simply makes life easy and delicious all the year long, it’s the best fix to all sweet cravings and an awesome ingredient to go over cakes, bakes, cookies and crackers.
But there’s nothing new or special about the recipe, except that I like to slide a piece of vanilla pod or cinnamon depending on the flavour that I want to add to my preserve before locking the bottles. It is quite interesting how the flavour slowly intensifies as the preserve grows in the fridge.
Frankly I wasn’t sure if this recipe is anything intelligent to be shared, but the confusion settled when I read on a friend’s wall post ‘everything is worth sharing, because not everyone has read/seen/done everything’. A funny coincidence as it may sound but that was like some profound knowledge to me, and so here I am sharing this small quick technique to preserve your favourite fruits so that it can be relished even when their season is gone.
Ingredients (Makes two 250 ml bottles full):
- 1 kg Fresh Strawberries (less a handful that were eaten while hulling)
- ¾ th cup Demerara Sugar (or White Granular Sugar)
- 1 & 1/2 tbsp freshly squeezed lemon juice
- A 1 & ½ inch Vanilla Pod
- Sterilizing the storage jars are very important, so start by rinsing cleaning the glass jars and lids with warm soapy water. Allow to dry drip in the hot sun placed upside down. You may do it in the oven too, by leaving it upside down for about ½ hour at 100-120OC. Make sure there is no moisture inside the bottles. This is best done a day before making the preserve.
- Now wash the strawberries, remove the green pits and cut each into half. Place the strawberries with lemon juice in a deep saucepan on the stove over low heat.
- Cook on low heat stirring occasionally until the juices are completely released, this would take about 25 mins.
- Then add the granulated sugar and scrap in the seeds from the vanilla pod. Stir and bring to a boil over medium heat. Cook for about 15 minutes stirring occasionally until the preserve has thickened but neither too runny nor stiff. Then allow it to cool down completely.
- Skim off the froth using a spoon and discard. Scoop into the sterilized bottles, slide the empty vanilla pod into the bottle, screw the airtight lid and store in the fridge up to a year.
Dos and Don’ts:
- Make sure the preserve has completely cooled down before locking into the bottles.
- The containers should be completely dry, no moisture for safer storage.
- Adding the dememrara sugar intensifies the colour, if you want a lighter shade in your preserve use white crystal sugar.