Strawberry season has arrived! Like last year, I repeat: I’m not such a fan of the fruit in nature like this, but since it’s a lot of money and the price helps, let’s enjoy it!
I had considered a classic combination with a small twist: Custard with green tea and strawberries in a pie or puff pastry. But you know how it is, there is no shortage of recipes.
So, talk goes, talk comes… in fact, tweets exchanged. With the Patricia Scarpin (Technicolor Kitchen) e a Paula Cookie (The Cookie Shop). Until a tal jelly appeared in the conversation.
And I did…
I can’t explain it, the jelly is ridiculously good. It combines strawberries, vanilla bean, citrus and the grace of ginger. Makes you want to eat with a spoon. Serious. It goes well with yogurt, which is beautiful.
Didn’t do it? Do it and then we’ll tell you. The recipe is below Patricia Scarpin kindly authorized me to use it 🙂
Strawberry, Vanilla and Ginger Jam
Makes: 640 g
- 650 g strawberry (clean and without the green part)
- 250 g refined sugar (I used 215g)
- 2 teaspoons fresh ginger (grated)
- 1 vanilla bean (disintegrates)
- 10 cm Orange skin
- 5 cm lemon peel
- 1 orange (lime type; juice)
- 1/2 Sicilian lemon (juice)
1 cup: 250mL | 1 tablespoon: 15mL.
- I recommend that the strawberries are cut in half lengthwise. The weight indicated in the recipe is with them already cleaned, that is, without the green part.
- The vanilla bean must be cut in half lengthwise and the seeds scraped out.
- In a large pan, combine all the ingredients: strawberries, citrus juice and peel, vanilla bean, ginger and sugar.
- Place over medium-low heat and stir to dissolve the sugar. Cook for 15-20 minutes, the amount of liquid should reduce and become thicker.
- Mash the strawberry to size.
- Transfer to a container with a lid and let it cool. Use as you wish.
- Remembering that the durability will not be that great, as it has little sugar it does not work as a preservative. If you are not going to consume it quickly, freeze it. I believe it will last up to 2 months, if your freezer is good (maintains the temperature) and isn’t packed with stuff.
- Sugar: the quantity may vary depending on the sweetness of your strawberries. Most of the ones I used were at the peak of ripeness, as red on the outside as they were on the inside, and sweeter than I remembered. As I used lime orange which is also sweet, I preferred to add less sugar. Start with at least 150-200g.
- Vanilla: I scraped the seeds from both halves of the bean to use in the recipe. One of the half was also used, the other went into the extract glass
- Ginger: Be a person of faith. It matches, yes. But if you are afraid, prepare the amount described and add it little by little to the pan and try it to see if you like it.
