Honey Strawberry Preserves Recipes
STRAWBERRY HONEY SAUCE
This recipe comes from Essentials of Healthful Cooking by William-Sonoma. I use this sauce instead of syrup on pancakes and waffles.
Provided by PaulaG
Categories Sauces
Time 6m
Yield 2 cups
Number Of Ingredients 3
Steps:
- Warm the honey in a small saucepan over low heat, stirring until thin but not hot.
- Remove from heat and add lemon juice and strawberries.
- Stir until blended, cover and let stand at room temeperature until ready to serve.
- Note: The sauce will keep covered in the fridge for 2 to 3 days.
- Allow to reach room temperature before serving.
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- Working in batches, place the berries in the bowl of a food processor fitted with the chopping blade and pulse until well chopped.
- Combine the chopped strawberries, 2 cups of honey, calcium water, lemon zest, and lemon juice in a large pot. Stir until the berries and honey are well-combined. Bring the fruit to a boil over high heat. Reduce the stove to medium-high and cook at a simmer for 10 to 15 minutes.
- While the berries cook, stir the pectin powder into the remaining honey. When the initial cooking time is up, stir the pectin-spiked honey into the hot jam, one spoonful at a time. Once all the remaining honey is integrated, return the heat to high, bring the jam back to a rapid boil, and cook for another 3 to 5 minutes, until you see visible signs of thickening.
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- Place strawberries, honey and Grand Marnier in a large pot over medium heat. Bring to a simmer and add the apple pieces, stirring occasionally. Simmer slowly for 25 - 35 minutes until mixture reaches 220ºF (if the jam is cooked too quickly, it will not set. Make sure to cook on a very low simmer for at least 25 minutes). Cool jam to room temperature, spoon into jars, cover with lids, and store in the refrigerator for about 2 weeks. You can also sterilize the jars using the method in the above video to preserve the jam for future use.
- Note: I only test the recipes on my site with the listed ingredients and measurements. If you would like to try a substitution, you are welcome to share what you used and how it turned out in the comments below. Thanks!
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