Tuesday, May 18, 2010
Strawberries have been on sale at the market. I thought it would be fun to make preserves.
Not wanting to mess around with sterilizing and processing jars, I decided to make half of the recipe. It yielded just enough preserves for a few amazing breakfasts.
The fresh, sweet flavor and consistency is wonderful over toast, croissants, english muffins -- even stirred into oatmeal. Or maybe topping vanilla bean ice cream? The possibilities are endless.
Just Enough Strawberry Preserves
1 pound fresh strawberries, hulled, and sliced or chopped
2.5 cups white sugar
1 tablespoon vinegar
Less than a pinch of salt
In a pot, combine the strawberries, sugar, vinegar, and salt. Bring to a rolling boil and cook, stirring frequently for 15 to 20 minutes.
Let cool and serve. Keep refrigerated. Probably keeps up to 1 week (if it lasts that long)
I like to make recipes like this while stuck in the kitchen doing something else. I made a second batch tonight.
Is it breakfast yet?
Deb at A Nesting Place is having a Cath Kidston giveaway!