Tag Archives: strawberry

Strawberry Fields Part 2: Strawberry Lemonade Concentrate

When looking at canning recipes gathering ideas for my next adventure, I try to avoid recipes that contain obnoxious amounts of refined sugar. Every once in a while I will make an exception and give in to my sweet tooth; folks, this is definitely one of those times!

Since the finished product will be diluted (by more than half) with water, I’m able to rationalize the needed 6 cups of evil white sugar. After cracking open my first jar and conducting the initial taste-test, I can honestly say this is one recipe I will make again! I can see myself reliving my bartender days and whipping up a few summer cocktails! I love when one little jar holds so many delicious possibilities!

strawberry lemonade

Strawberry Lemonade Concentrate – yields 7 pints

6 cups hulled strawberries

4 cups freshly squeezed lemon juice

6 cups granulated sugar

Using a food processor or blender, purée strawberries until smooth. Transfer to a large stainless steel pot, add lemon juice and sugar, stir to combine. Heat mixture to 190°F over medium-high heat stirring occasionally. Do not boil. Remove pot from heat and skim off any foam that has developed.

Ladle concentrate into hot pint jars, wipe rims and add two-piece adjustable lids. Process for 15 minutes in a boiling-water bath. Remove canner from heat, wait 5 minutes and then remove jars, allowing them to cool for 12-24 hours.

To reconstitute, mix one part concentrate with one part water, adjust to your own personal taste. I use a 1:1.5 water ratio. I’m thinking frozen margaritas or vodka and seltzer water would be the perfect ending to a hot summer day!

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Images and content copyright © 2013 Danielle R Limoge. Recipe courtesy of Ball’s Complete Book of Home Preserving.

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Filed under Beverages, Boiling-Water Bath Canning

Strawberry Fields Part 1: Compote

Two weeks ago I ventured across the river to my friend’s farm.  There, I spent my Sunday morning alone in the quiet fields picking the essence of Summer: sun-ripened, perfectly sweetened strawberries.  Last Sunday I did the exact same thing.  In total my efforts yielded 50 quarts, which translated into hours and hours of washing, hulling, and preserving Summer’s most sought after fruit!

quart containers

In preparation for the harvest I was planning on bringing home, I started formulating my plan of action.  I had already decided that half of my fruitage would end up frozen to be enjoyed in the off-season, and there was definitely going to be a lot of shortcake baking taking place, which eliminated several more quarts.  Now, what to do with the rest?  After flipping through my collection of food preservation books, I finally narrowed it down to three mouth-watering recipes.  First up: strawberry orange compote.  Oh yes!

strawberry compote jar-spoonStrawberry Orange Compote – yields 8 half-pint jars

4 quarts of strawberries, hulled and quartered

grated zest and juice of one lemon

grated zest and juice of one orange

2 cups granulated sugar

In a large pot combine strawberries, sugar, orange and lemon juices and their zest; bring to a simmer over med-high heat, stirring often.  Lower the heat to a minimum and gently simmer for 30-45 minutes, stirring frequently to prevent scorching.  You will end up with a slightly reduced, but still runny mixture.

Ladle into hot, sterilized jars leaving 1/4″ headspace; remove air bubbles, wipe rims, and adjust two-piece lids to fingertip-tight.  Process in a boiling-water bath for 10 minutes, adjust for elevation.

strawberries & sauce

So far my favorite way to enjoy this slightly sweetened sauce is drizzled over a bowl of creamy vanilla bean ice cream.  Absolute heaven if you ask me!

ice cream & sauce

I also canned a batch where I excluded the zest, therefore reducing the pectin content, which resulted in a slightly looser, but equally delicious sauce.

PDFBadge

Images and content copyright © 2013 Danielle R Limoge. Recipe adapted from Tart and Sweet – 101 canning and pickling recipes for the modern kitchen by Kelly Geary and Jessie Knadler.

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Filed under Boiling-Water Bath Canning, Spices & Sauces

Changing things because I can!

Did you know that June 9th is National Strawberry-Rhubarb Pie Day?  I won’t lie, I’m very fond of pie, it ranks right up there with my love for cake.  The problem is if I bake a pie, I’m going to eat a pie.  The entire pie.  But (probably) not all in one sitting (hopefully)!

Since I’ve never been one to conform to the norm, I’m changing things around; from here on out, June 9th will now be known as Strawberry-Rhubarb Jam Day!  So there you have it.  Happy Strawberry-Rhubarb Jam Day everyone!!  (And if it just so happens that another day is already reserved for Strawberry-Rhubarb Jam Day, than celebrate we shall, twice!)

Strawberry-rhubarb jam on fresh-baked strawberry bread!

Low Sugar Strawberry-Rhubarb Jam – a melding of Ball’s Complete Book of Home Preserving and Sure-Jell low sugar pectin jam recipes 

2 cups crushed hulled strawberries

2 cups chopped rhubarb

4 tbsp lemon juice

1 pkg Sure-Jell low sugar/no sugar pectin

4 cups sugar

In a large, deep stainless steel saucepan combine strawberries, rhubarb, and lemon juice.  In a small bowl combine pectin with 1/2 cup sugar, whisk into fruit mixture until dissolved.  Bring to a boil over hight heat, stirring frequently.  Add remaining sugar and bring back to a hard rolling boil, stirring constantly for 1 minute.

Ladle hot jam into hot jars, leaving 1/4″ headspace.  Remove air bubbles; wipe rim and center lid on jar.  Screw band on until fingertip-tight.  Submerge jars in canner (be sure the water level is covering the lids), cover and process in boiling water for 10 minutes (or your current altitude recommended time).  Remove canner lid; wait 5 minutes, then remove jars.  Allow to cool on a wire rack, undisturbed for 12-24 hours.  Remove bands and store.

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Filed under Boiling-Water Bath Canning, Jam & Jelly, Vegan, Vegetarian