Homemade Strawberry jam and Strawberry Liqueur

Homemade Strawberry jam and Strawberry Liqueur –

Delicious and sweet fragrant strawberries are enough in themselves, but they are also an integral part of countless imaginative culinary inspirations in the preparation of cakes and pastries, ice cream, marmalades whose taste and appearance is a feast for the palate. Many will agree that strawberries of all fruits are somehow the most desirable, the most sensual in sweet attire covered with whipped cream or dipped in melted chocolate. Strawberries are also served with white wine, and in some restaurants as a cold cream soup. Not to mention strawberries and champagne. Strawberry, which captivates with its intense aroma and special taste, is not without reason the most valuable ingredient of any top cuisine.

Homemade Strawberry jam and Strawberry Liqueur

Strawberry and pineapple jam
In order to prepare strawberry and pineapple jam, it is necessary to prepare: 500 g of strawberries, 500 g of pineapple, one tablespoon of liquid vanilla, 800 g of sugar. Remove the stalks, wash them and cut them into cubes. Peel a pineapple as well, cut it into cubes, you can use the one from the can. Put in a cooking pot, add sugar, stir well and heat on the stove. When it boils, leave it for another five minutes, stirring. Remove the foam if it appears. Add a tablespoon of vanilla and mix well. Pour into sterilized jars, close tightly and pasteurize.

Strawberry liqueur
For strawberry liqueur, prepare: 1 kg of fresh strawberries, one stick of vanilla, 2 liters of brandy, one and a half kilograms of sugar, 1 liter of spring water. Clean the strawberries from the stalks, wash well and mix into a puree. Stick vanilla sticks for cuttings, grate the core in the middle, then mix with one liter of brandy and the resulting strawberry puree. Leave everything to stand for about 14 days, in a larger jar, in a brighter place. Occasionally shake everything together. After two weeks, strain through a thick gauze. Boil one liter of spring water with one and a half kilograms of sugar, cool a little, then add a new liter of brandy and the old one. Leave to stand in the cold for another four weeks. If necessary, strain through gauze once more. Store in a cool and dark place. Shelf life about six months.

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