Wednesday, July 15, 2009

Not Canned.

Never before have I bothered to make fruit preserves - mostly because (for some inexplicable reason) I always thought I would have to make huge batches and can or otherwise jar them up.

A friend of mine recently forwarded me a delicious recipe, perfect for using up the bounty of berries currently available at the market. The recipe is easily scaled.

Strawberry & Balsamic Preserves
1 pound fresh ripe strawberries, washed and quartered
3/4 cups sugar
juice of one small lemon
3 tablespoons balsamic vinegar
1 tablespoon honey

Combine all ingredients in a saucepan, bring to a boil, then simmer to reduce until thickened. Once all the liquid came out, I wound up reducing the volume by about 1/2 to 2/3rds. As the preserves cool, they will continue to thicken nicely.
Serve on toast, freshly baked bread, cake or ice cream...or eat it straight from the bowl ;)

Thanks Marie, for passing on the recipe!



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