Strawberryjulep Recipes

FRESH STRAWBERRY JAM

Fresh Strawberry Jam image

Provided by Ina Garten

Time 30m

Yield 2 pints

Number Of Ingredients 3

Ingredients

2 cups sugar
1 large lemon, zested and juiced
1 1/2 pints fresh strawberries, hulled and halved

Steps:

Combine the sugar, lemon zest, and lemon juice in a small saucepan and cook over very low heat for 10 minutes, until the sugar is dissolved. Add the strawberries and continue to cook over very low heat for 20 minutes, until the strawberries release some of their juices and the mixture boils slowly. Cook until a small amount of the juice gels on a very cold plate. (I keep one in the freezer.) Pour carefully into 2 pint canning jars and either seal or keep refrigerated. Use immediately, or follow proper canning guidelines below.
Sterilizing Tips:
Jars should be made from glass and free of any chips or cracks. Preserving or canning jars are topped with a glass, plastic, or metal lid, which has a rubber seal. Two piece lids are best for canning, as they vacuum seal when processed.
To sterilize jars, before filling with jams, pickles, or preserves, wash jars and lids with hot, soapy water. Rinse well and arrange jars and lids open sides up, without touching, on a tray. Leave in a preheated 175 degree F oven for 25 minutes. Or, boil the jars and lids in a large saucepan, covered with water, for 15 minutes.
Use tongs when handling the hot sterilized jars, to move them from either boiling water or the oven. Be sure the tongs are sterilized too, by dipping the ends in boiling water for a few minutes.
As a rule, hot preserves go into hot jars and cold preserves go into cold jars. All items used in the process of making jams, jellies, and preserves must be clean. This includes any towels used, and especially your hands.
After the jars are sterilized, you can preserve the food. It is important to follow any canning and processing instructions included in the recipe and refer to USDA guidelines about the sterilization of canned products.

STRAWBERRY JULEP

Strawberry Julep image

Make and share this Strawberry Julep recipe from Food.com.

Provided by Barb G.

Categories Beverages

Time 10m

Yield 1 serving(s)

Number Of Ingredients 4

Ingredients

2 ripe strawberries
1 teaspoon sugar
2 1/4 fluid ounces Bourbon
1 sprig mint

Steps:

Have the cup or glass ready on a serving tray, In a julep cup or tall glass, crush 1 strawberry well.
Add the sugar and just enough bourbon to melt sugar, stir until dissolved.
Pack half of the glass with shaved ice and remaining bourbon.
Stir without touching glass with your hands.
Pack the glass with ice to the rim and add a straw to one side.
Stir until cups frost, again DON"T touch hands to glass.
Remove straw and garnish with mint and the remaining strawberry and serve. ENJOY.

STRAWBERRIES JUBILEE

Strawberries Jubilee image

Categories Liqueur Dessert Quick & Easy Strawberry Vanilla Summer Gourmet Vegan Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher

Yield Makes 4 servings

Number Of Ingredients 8

Ingredients

1 1/2 cups water
1/2 cup sugar
1/2 vanilla bean, halved lengthwise
1 (1/4-inch-thick) lemon slice
1 tablespoon cornstarch stirred with 2 tablespoons cold water
2 pints strawberries (1 1/2 lb), trimmed and large berries halved
1/4 cup kirsch
Accompaniment: vanilla ice cream

Steps:

Bring water, sugar, vanilla bean, and lemon slice to a boil over high heat, stirring until sugar is dissolved, then boil 5 minutes.
Remove vanilla bean and lemon slice from sugar syrup with a slotted spoon, then reduce heat to moderate. Stir cornstarch mixture and whisk into syrup, then simmer, whisking constantly, until slightly thickened, about 2 minutes. Increase heat to high and add strawberries, then boil 1 minute.
Transfer to a gratin or chafing dish. Heat kirsch in a small saucepan over moderate heat until warm. Remove from heat, then carefully ignite kirsch with a kitchen match and pour, still flaming, over warm berries. When flames die out, serve immediately, over ice cream.

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