With nearly 4kg of just-picked strawberries at my disposal, I followed The Gourmet Farmer’s recipe to a T [or so I thought] only to discover that even my unripest fruit was too ripe, and therefore unsettable [Matthew Evans did try to warn me].
Having no dehydrated citrus pith (albedo) powder at the ready, and knowing that the addition of lemon rind would change the flavour of my jam, I opted for a pectin-based jam setter to thicken my second batch — and still it refused to set. The end result was undeniably delicious, but it was pretty thin for a jam…
So here is my recipe for strawberry sauce. It may not be what I set out to make, but it is amazingly good on Greek-style natural yoghurt — and I can’t wait to try it with ice-cream and bits of gingerbread house on Christmas day.
Recipe #154: Strawberry sauce. You will need only a few utensils for this recipe, including: a large pasta/stock pot; a large spoon for stirring; a ladle/slotted spoon for removing scum; sterilised jars for storing the jam. The whole process, from cleaning/cutting strawberries to adding the jam to jars, takes around an hour and makes around 1.5L of sauce.
You will need:
► 1.2kg semi-ripe to ripe strawberries, washed and sliced [weigh your strawberries after chopping off the greenery]
► 800g sugar [I used muscovado]
► 1 cinnamon stick
► the juice of 1 lemon
To make the sauce:
- Place all ingredients into the pot on medium heat, stirring frequently.
- Bring to the boil for 15 minutes, stirring occasionally.
>You will need to keep your sauce company during the cooking process, as it will froth up and over the edge of your pot if left to its own devices.
>If the sugar has not completely dissolved after this time, keep it on the heat, stirring occasionally, until it has.
- Every time you stir, check for scum on the surface and remove this carefully with a slotted spoon or ladle. Discard scum in compost.
That’s it! Let your sauce sit for 10-15 minutes before transferring to the sterilised jars for storage.
>BBC goodfood tells you how to sterilise and store, if you’re unsure.
Since making two different strawberry sauces, my daughter’s family daycare carer has informed me that the addition of a pulverised apple should ensure I have the pectin content needed for jamming up my sauce. I’ll be picking a ridiculous quantity of strawberries again on Friday, so I’ll let you know how version 3 progresses.
In the meantime, I hope you enjoy this recipe on your yoghurt, bread, ice-cream, or spoon — however you prefer it.