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The basil, balsamic vinegar and black pepper really elevate the strawberries in this recipe. This can be used in sweet or savory applications.
In a heavy bottom saucepan on medium-low add strawberries, a pinch of salt, black pepper, balsamic vinegar, lemon juice and half of the lemon zest. Heat and stir often to move the strawberries around. After about 20 minutes mash the strawberries to break them up a bit (I used a potato masher). Continue cooking until the juices are released and the strawberries are broken down, about 35-45 minutes total. (If you’re doubling the recipe cooking time will be longer.)
Then add 1 cup of sugar, stir until combined, add your candy thermometer to the side of the pan, turn up heat to medium and bring to a boil. Start checking the consistency after the candy thermometer reaches about 200 F. At 210 F the pectin, sugar and acid will gel to make preserves thick and you can remove the pan from the heat, add the other ½ of the zest and basil chiffonade and stir in.
Follow standard canning procedures if canning or let the preserves come to room temperature, fill the jars and just store them in the refrigerator.
Makes six 4 ounce jars.
A sweet, spicy, nutty pumpkin butter that will warm your blood on chilly autumn days.
Sparkling jars of brilliant red are lovely to behold, but it’s the taste—sweet and tangy while packing a bit of heat—that make this jam simply outstanding. This jam is best made using a combination of mild and hot peppers. I used Anaheim, poblano and jalapeño peppers, but you can use bell peppers or whatever is available locally.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!