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‘Scrapbooking’ in the Kitchen with Fresh Strawberries

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copyright 2010, art of living,PrimaMedia,Inc

strawberries spring

“Each season has its own wonder, it’s own special place, and 
purpose in the pattern of creation.”…and Spring is a season of wonder..I find myself in awe and amazement at the sight of fresh strawberries blooming..fresh mint.. but then all of a sudden my thoughts turn to winter again..

Winter a time when we are without my fresh strawberries..well of course you can get them in the supermarkets any time of the year..but not seasonal or locally grown..

So to preserve my Spring and early Summer memoires (much like some do scrapbooking) I preserve and make conserves when I can. In that way I can think great thoughts about my Spring and Summer to come and memories of the ones past ..and ‘relive my memories  in the taste..

Do some ‘scrapbooking’ in the kitchen with the memories and tastes  of Spring and Summer,

Strawberries in Syrup

from The Basic Art of Italian Cooking

(Fragole Sciroppate)

Strawberries fresh

4 lbs of strawberries

2 cups sugar

1 gallon water

peel of 1 fresh organic lemon

Gently wash strawberries and gently dry with paper towel. Let sit on paper towel to dry thoroughly for one hour. Prepare the syrup mixing the water with sugar in a saucepan over high heat. Bring to a boil while stirring for 3-5 minutes.

Place dried strawberries in washed/sterilized  jars for preserving.  Pour boiling liquid over strawberries, fill 3/4 of jar with liquid. In each jar place in a piece of fresh lemon peel.

Sterilize jars of each lid. Then cover jars tightly with lids. Place tightly closed jars in boiling water for 5 minutes. Remove from water and place jars upside down on table or surface till cool be sure that all jars are tightly closed.

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Maria

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