Amanda has an amazing recipe on the site for Strawberry Preserves with Chilis. It's a sweet heat which is amazing over ice cream or mixed in your yogurt and couldn't be any easier: 1# of strawberries cleaned and halved or quartered, 1 cup sugar, 1-2 dried New Mexican chiles (you can use Ancho too). Stem and seed the chilis thoroughly, and tear them into rough pieces. Toss everything into a pot, bring to a gentle simmer and simmer for an hour, stirring occasionally. Squeeze 1/4 of a large lemon in at the end and it keeps for 2-3 weeks in the fridge, or freeze it. I made it twice this week.
Freeze the strawberries in 2 cup increments. When you want a wonderful drink take out the frozen strawberries, add 2 cups watermelon, a piece of ginger, tsp. of lime juice and place in Vita-Mix or food processor - and you have a refershing, healthy mixture!
How about freezer jam? I can't think of a better thing for biscuits or scones. In my house, we don't thaw it first, just spread it on frozen. It's really simple, and all you have to know how to do is boil water to dissolve the pectin. No canning involved.
AnotoniaJames has a fantastic strawberry balsamic vinegar that is part of this recipe - when I made it I had vinegar left for other uses and it was the bomb!
11 Comments
http://www.food52.com/recipes/5105_preserved_strawberries_with_chiles
http://www.cuizoo.com/2009/06/29/honey-strawberry-freezer-jam/
http://www.food52.com/recipes/4287_rhubarb_and_onion_confit_with_strawberry_balsamic_vinegar