DISH NAME : STRAWBERRY PRESERVE

Preparation Time : 30 minutes

Cooking Time : 30-40 mts.

Description

Jelly, jam and preserves are all made from fruit mixed with sugar and pectin.Pectin is present in ripe fruits and is used as a setting agent in jams and jellies. The difference between them comes in the form the fruit takes before cooking. In jelly, the fruit takes the form of fruit juice. In jam, the fruit comes in the form of fruit pulp. In preserve, the fruit takes the form of chunks in a syrup.

Note

1) How to hull strawberries --The hull or calyx is the green leafy top of the strawberry, which is generally removed before cooking or serving. Wash strawberries thoroughly under cold running water before using. Ideally it's good to soak strawberries in salted water for half an hour to remove residues of pesticide.
2) Weigh strawberries after hulling and removing rotten berries.
3) Don't wash strawberries until you're ready to use them . Strawberries are like sponge, they soak up all the water. Once they've absorbed water they will turn to mush and rot quickly.
4) If bottled and stored properly, the preserve will keep for a year.
5) When pouring warm preserve into bottles, do not keep the bottles on a wet surface nor let water droplets fall on the bottle. Glass will shatter.

Method

Wash and hull strawberries. Combine berries with sugar in a large stainless steel pan. Let stand for 3 to 4 hours. Bring strawberries to a boil slowly, stirring occasionally. Then add lemon juice. Then cook fast on a medium flame until strawberry mixture is clear and syrup is thick, about 20 minutes. Pour mixture into sterilized jars while still warm and close with tight fitting lid. Keep the bottles upside down on a dry plate till it cools down. Then refrigerate.

Serving Suggestions

Can be served with pancakes or sandwiched with bread.