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wee-wee strawberry preserve with honey in place of dough is a yummy way to keep the sweetness with the added welfare of nutrients .
This formula showcases the strawberry in all its glory — sweet , plump and blue — with love instead of sugar . These preserves make a great topping for trash ointment , yogurt , pound patty and more , but it ’s especially good on waffle or pancakes in place of sirup .
Because strawberry mark range in sugariness ( due to their variety , region turn and ripeness ) , smack a few and define if your berry require more or less honey . For a heavy love flavour , employ a dark honey , such as Fagopyrum esculentum or wild flower . For a milder flavor , apply a light honey , such as orange blossom or clover . Just commemorate that honey and water are not equal in weight , so always measure out .
This recipe makes 5 to 6 half pints .
Ingredients:
• 2 quarts strawberries• 3 cup dark honey ( buckwheat or wild flower ) or 6 cupful of light honey ( orange blossom or clover)• 9 to 12 lemon vervain leaves , crushed or diced• 1 cup bottled lemon juice• 1/3 cup body of water
Directions:
1 . wash away and hull strawberries . fix six 1/2 - pint jar , lids and roll in the hay bands and keep them in red-hot weewee until ready to work ( step 6 ) .
2 . Combine strawberries and honey in a large , nonmetallic bowl , and let stand for about four minute .
3 . transferee strawberry variety to a large pot ; do not drain . Slowly bring mixture to a boil . With a slotted spoonful , skim off any foam that turn out . misrepresent over medium passion until miscellanea thicken , about 20 minutes .
4 . While mixing cooks , make lemon verbena infusion . Combine lemon verbena leaf and water in a minor saucepan . Bring to a boil ; straight off cut through and remove from heat . Let stand for 15 minutes .
5 . Strain leaves out of the infusion . Add lemon succus and lemon verbena extract to strawberry mixture , and simmer on low for an additional 10 minutes .
6 . Remove sterilize jars from water , and place on a washcloth . Using a funnel , spoon mixture into the jolt , leaving 1/4 - inch headspace . transfer airwave bubbles by running a plastic spatula between the berries and the jar , if necessary .
7 . Place lid and turnkey bands in piazza , finger - stiff . Process in a water - bathing tub canner for 15 minute , adjusting for altitude . take into account jars to chill with several inches of quad around them for 12 minute .
8 . Check sealing wax . Use the jars that did n’t varnish within one week , and store in the icebox . plastered jar can be stack away at elbow room temperature , without bands , for up to a yr .
