Cooks Joy

Strawberry Preserve (No Pectin)

I always used to look up in awe when I hear people say that they whipped up jams, jellies, etc. at home. I assumed they were very complicated to make and had it on my todo list ever since I started blogging. So when K came home with few pounds of strawberries from Costco, I knew I had to make it. The process seemed straightforward and easy. I decided to go with preserve since I like to have chunks of fruits in pancakes. This preserve uses only 3 ingredients which are boiled until desired thickness. No pectin is used.

The difference between jam and preserve is that, for “preserve” the fruits are used as a whole or if they are too big, cut into chunks. For jam, the fruit is chopped and then the same process is followed. So one thing off the list and if there is anyone out there on the fence to try out preserves/jams, I would say “just do it”

On another note, I am happy to say that foodgawker has accepted my channa dal sundal photo. This is pretty exciting given that I am new to both blogging and photography.

Ingredients
3 cups strawberries washed and hulled
3/4 cup sugar
2 tbsp lemon juice

References
Recipe Source : ECurry

Method
Clean and hull the strawberries. I normally use a small knife to scoop out the center part.

Slice the strawberries and take in a stainless steel bowl or vessel.

Add sugar and keep aside for 3 to 4 hours.

After 4 hours.

Bring the strawberry-sugar mixture to a boil slowly.

Add lemon juice.

Increase the heat and bring to a full boil.

You can remove the foam formed if needed.

Then simmer for around 20-25 minutes until it thickens to desired consistency.

Luscious strawberry preserve ready. Love the color. I couldn’t make up my mind as to which picture to use because I liked both. Finally decided to post both.