Carol
Thu, Apr-05-01, 20:30
These preserves are delicious stirred into plain yogurt, on top of LC ice cream or on a slice of plain cheesecake.
* Exported from MasterCook *
Six Minute Strawberry Preserves
Recipe By : Barbo from James Beard's American Cookery
Serving Size : 64 Preparation Time :0:00
Categories : Jams, Jellies And Syrups Fruits
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 cups fresh strawberries -- whole,hulled
6 cups splenda
4 tablespoons fresh lemon juice
-Place the strawberries in a colander and immerse it in enough boiling
water to cover the strawberries.
-Let them remain immersed for 1minute.
-This makes them better able to absorb the splenda.
-Drain the strawberries thoroughly.
-Place the berries in a 6 to 8 quart (6 to 8L) kettle and add HALF the splenda and the lemon juice.
- Bring to a rolling boil (a boil that cannot be stirred down) and boil for 3 minutes.
- Remove from the heat and skim any foam off the surface.
- Add the remaining splenda and boil another 3 minutes.
-Remove from the heat and skim.
-Allow to stand overnight, pushing the berries down into the syrup occasionally.
-The berries should absorb some of the syrup and become plump.
- If the syrup is too runny due to strawberries with a high water content, you will want to boil them again for 1 minute.
-After the strawberries have cooled store them in hot sterilized jars.
-Yields approximately 4 cups of preserves or 4 half pint jars
-Carb count per T: 3.3 minus 0.3 grams fiber= 3 carbs
-Use in yogurt, a topping for low carb icecream, waffles,or on cake slices with whipped cream
- - - - - - - - - - - - - - - - - -
* Exported from MasterCook *
Strawberry Preserves #2
Recipe By : Carol Williams from Bernardin Home Canning Book
Serving Size : 128 Preparation Time :0:00
Categories : Jams, Jellies And Syrups
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 quarts strawberries -- hulled
4 cups splenda
-Wash berries two to three times in cold water; lift berries out by hand so they won't be crushed.Hull, then measure out the 4 quarts.
-Place them in a deep saucepan,mash a few to moisten the bottom of the pan.
-Cook quickly over high heat, stirring constantly.
-When mixture becomes thick,add the sweetener.
-Continue rapid cooking, stirring until jam consistency is reached again.
-Quickly remove from heat;pour into hot sterilized jars leaving 1/2" headspace.Clean jar rims, then seal .
-Process for 5 minutes in a hot water bath.
-Makes about 4 pints.
-Carb count per Tbsp.: 1.6
- - - - - - - - - - - - - - - - - -
* Exported from MasterCook *
Six Minute Strawberry Preserves
Recipe By : Barbo from James Beard's American Cookery
Serving Size : 64 Preparation Time :0:00
Categories : Jams, Jellies And Syrups Fruits
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 cups fresh strawberries -- whole,hulled
6 cups splenda
4 tablespoons fresh lemon juice
-Place the strawberries in a colander and immerse it in enough boiling
water to cover the strawberries.
-Let them remain immersed for 1minute.
-This makes them better able to absorb the splenda.
-Drain the strawberries thoroughly.
-Place the berries in a 6 to 8 quart (6 to 8L) kettle and add HALF the splenda and the lemon juice.
- Bring to a rolling boil (a boil that cannot be stirred down) and boil for 3 minutes.
- Remove from the heat and skim any foam off the surface.
- Add the remaining splenda and boil another 3 minutes.
-Remove from the heat and skim.
-Allow to stand overnight, pushing the berries down into the syrup occasionally.
-The berries should absorb some of the syrup and become plump.
- If the syrup is too runny due to strawberries with a high water content, you will want to boil them again for 1 minute.
-After the strawberries have cooled store them in hot sterilized jars.
-Yields approximately 4 cups of preserves or 4 half pint jars
-Carb count per T: 3.3 minus 0.3 grams fiber= 3 carbs
-Use in yogurt, a topping for low carb icecream, waffles,or on cake slices with whipped cream
- - - - - - - - - - - - - - - - - -
* Exported from MasterCook *
Strawberry Preserves #2
Recipe By : Carol Williams from Bernardin Home Canning Book
Serving Size : 128 Preparation Time :0:00
Categories : Jams, Jellies And Syrups
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 quarts strawberries -- hulled
4 cups splenda
-Wash berries two to three times in cold water; lift berries out by hand so they won't be crushed.Hull, then measure out the 4 quarts.
-Place them in a deep saucepan,mash a few to moisten the bottom of the pan.
-Cook quickly over high heat, stirring constantly.
-When mixture becomes thick,add the sweetener.
-Continue rapid cooking, stirring until jam consistency is reached again.
-Quickly remove from heat;pour into hot sterilized jars leaving 1/2" headspace.Clean jar rims, then seal .
-Process for 5 minutes in a hot water bath.
-Makes about 4 pints.
-Carb count per Tbsp.: 1.6
- - - - - - - - - - - - - - - - - -