Faerie Crafts and Hobbies

Variations on Strawberry Jam

My local Morrison’s had a load of strawberries reduced to £2.50 per kg, so I bought the lot. Apart from strawberries for breakfast, snacks and desserts I also had to preserve them, right?

 

Version 1 – Strawberry Jam with Black Dessert wine

I used the basic jam recipe here (halved as I didn’t have as much fruit) but instead of leaving the strawberries to infuse with sugar and lemon, I left them to infuse with a large glass of black dessert wine and some sugar. I used Elysium, which I had found in the recent Eat Cambridge Festival. I’d never seen black dessert wine before, only white and rose (both of which I love). It’s much deeper, very fruity and was perfect with this. I then cooked it as normal – the result was a darker jam with a deeper richer flavour. Delicious

 

20130611_203333

 

Version 2 – Strwberry Vodka Jam

2 years ago I tried to make strawberry vodka by using the excess liquid from jam making. The result was delicious, but too gloopy to use as a drink though it was quite a nice base for cocktails. So I took 300ml of that and left it to steep with 1kg of strawberries and 500g sugar for a few hours and then made the recipe as before. The result was a brighter, sharper jam, more bite to it than the other two. I want it on scones!

20130611_203351

 

Version 3 – Strawberry Dessert sauce (aka failed strawberry butter)

I love fruit butters – thick, rich, strongly flavoured they are the best thing to put on sourdough toast. I’d never made strawberry so used my usual method – 1kg strawberries, pureed with 250g jam sugar and left in the slow cooker overnight on a low heat. I used a pair of chopsticks under the lid to allow the water to evaporate but it was just too liquid. In the morning it had turned a beautiful dark red (I have totally failed to photograph the final product – sorry!) and had been cooked for as long as it could be (overcooked strawberries taste horrible) but was still very definitely a sauce and not a butter.

Oh well, I now have a lovely rich strawberry sauce to eat with ice cream, yoghurt, pierogi and so on. I am keeping it in the fridge and using it up within a month – if anyone has some great ideas of what I could use it for in cakes for example, I would love to hear it!

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2 comments on “Variations on Strawberry Jam

  1. Kriss Fearon
    June 19, 2013

    Cover trifle sponge with the sauce and some strawberry liqueur?

    • faerierhona
      June 20, 2013

      Oh that’s a good idea! I use Lady Fingers instead of sponge, but that could work just as well!

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This entry was posted on June 19, 2013 by in Cookery, Preserving and tagged , , , , , .

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