This post is a part of Real Food Wednesdays.
One thing that has always puzzled me is why is it that strawberries taste so sweet when eaten fresh, but if you cook them they lose their sweetness? I don't understand it, but that's what happens. This week I bought 6 pounds of strawberries. I forgot that I had originally planned to freeze some of them, so I made the whole lot into a huge batch of strawberry jam.
this strawberry jam from Z's cup of tea together with this recipe from Free to Feast. I hulled & quartered all the strawberries and then followed Free to Feast's directions for the honey, water, gelatin mixture- except I quadrulped it: 4 c. water, 1 c. honey, 4 packets unflavored gelatine (heating over low heat for about 5 minutes til dissolved). I then added this to the strawberries, but I could tell right away I had too much water in there.
gelatine in it, and then added that back into the pot, simmering for a while longer.
6 lbs. strawberries, hulled & quartered
3 c. water or white grape juice
1 to 1 1/2 c. honey (use less if using grape juice)
8 packets unflavored gelatine (4 if you want syrup)
Place strawberries in extra large pot. Mix water or juice, honey and gelatin in pot & heat on low over stove until dissolved. Pour over strawberries & mix well. Bring to boil over medium heat (watch closely!) then reduce heat to low & simmer for several hours. When strawberries are completely soft use hand blender to mash into mixture. Allow to cool, then transfer to containers. Freeze whatever will not be used within 2 weeks.