Best Strawberry Preserves Russian Style Recipes
STRAWBERRY PRESERVES
Preserves are exactly that, a delicious way to preserve berries' warm-weather flavor. Making jam can even put to use fruit that is slightly past its prime.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Yield Makes 2 1/2 cups
Number Of Ingredients 3
Steps:
- Put strawberries and lemon juice in a large saucepan. Cook, stirring occasionally, over low heat until juices are released, about 40 minutes. Stir in sugar.
- Bring to a boil over medium heat. Cook, stirring occasionally, until mixture registers 210 degrees on a candy thermometer, about 15 minutes. Let cool completely; skim foam from surface with a spoon.
MOM'S HOMEMADE STRAWBERRY PRESERVES
My mom showed me how to make her famous homemade strawberry preserves! The recipe is old-fashioned with an intense fresh strawberry flavor made from only a few ingredients.
Provided by TastefullyGrace
Categories Sauce & Dips
Time 25m
Number Of Ingredients 6
Steps:
- Mash strawberries in a medium pot with a potato masher to desired consistency. I like some large pieces of strawberries and others that are completely mashed.
- Stir in lemon juice, sugar, and salt.
- Bring mixture to a boil over high heat. Once boiling, turn heat to medium and add cornstarch mixed with cold water. Stir. Let simmer over medium heat for 7 minutes, stirring every minute.
- Remove from heat, and let preserves cool in a large bowl at room temperature for 30 minutes before cooling completely in the refrigerator.
- Once cooled, transfer preserves to mason jars or other airtight containers!
Nutrition Facts : ServingSize 2 tablespoon, Calories 40 kcal, Carbohydrate 10 g, Protein 1 g, Fat 1 g, SaturatedFat 1 g, Sodium 19 mg, Fiber 1 g, Sugar 8 g, UnsaturatedFat 2 g
STRAWBERRY RASPBERRY PRESERVES
Steps:
- In a large bowl, combine the strawberries, raspberries, sugar, orange zest and juice. Stir to combine and let macerate for 30 minutes.
- After 30 minutes, gently smash the fruit mixture to start breaking the fruit down.
- Remove one-quarter of the fruit mixture and PULSE (not puree) in the food processor and return it to the bowl.
- In a small saucepan, combine the pectin and 3/4 cup water. Bring the water to a boil and boil for 1 minute, no longer. Add to the fruit and stir for 3 to 4 minutes.
- Cover and place in the refrigerator to set for 2 hours or overnight.
- Serve with toast or homemade biscuits.
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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