STRAWBERRY PRESERVES RUSSIAN STYLE
In Russia the jam is prepared so that the fruit remains whole because Russians seldom spread their jam on bread or toast but prefer to eat it from a dish with a teaspoon at evening tea. They think of the berries and very sweet syrup as more of a fruit confection than something to make the bread taste good. Recipe: The Best of Russian Cooking Photo: bitebymichelle.com
Provided by Ellen Bales @Starwriter
Categories Fruit Sauces
Number Of Ingredients 4
Steps:
- Snip the leaves off the top of the strawberry without taking out the attached stem. Spread the berries out on a flat pan or dish. Sprinkle with the alcohol or gin, then with 1 cup of the sugar. Let the dish stand in the refrigerator overnight.
- Make a syrup the next day of the remaining sugar and the water and bring to a boil several times. Skim and cook until the syrup runs smoothly off the back of a spoon.
- Drop the berries into the syrup. Quickly boil up three times, taking the the pan off the heat after each boiling. Then cook slowly over a gentle heat until a skin begins to form on the syrup. Cool. Put in jars and seal.
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