by amanda
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Photo by Sarah Shatz
1 pound sweet, ripe strawberries, hulled and halved (or quartered if larger than a walnut in its shell) Ask a question about this ingredient
1 New Mexico chile (or ancho, if you prefer), or more to taste Ask a question about this ingredient
1 cup sugar Ask a question about this ingredient
Juice of 1/4 lemon Ask a question about this ingredient
Place the strawberries in a heavy, medium-size pot. Remove the stems and seeds from the chile (no soaking is required) and discard. Roughly chop the remaining dried chile flesh, and add it to the strawberries. Pour in the sugar.
Ask a question about this stepSet the pot over medium heat and bring to a boil -- as the fruit begins to juice, the sugar will melt. Reduce the heat to a steady simmer and cook for about 1 hour. You'll want to give it a stir every 10 minutes or so -- do so gently because you want the strawberries to stay intact and essentially candy. Taste it every now and then to make sure there's enough chile heat and flavor for you -- if not, add another!
Ask a question about this stepAs the preserves cook, use a spoon to lift off any scum that rises to the surface. The preserve is ready when the strawberries are shrunken and lightly candied, and the syrup has thickened but is no t so thick that it's like jelly. (The best way to test it is to pour a little bit onto a plate and let it cool before checking the consistency.) Stir in the lemon juice and remove the pot from the heat.
Ask a question about this stepServe on toast or scones with butter, over ice cream and on cakes or biscuits. Refrigerate any leftover preserves.
Ask a question about this stepDidn't say how much water, or did I miss something in the text?
No need to add any water. The strawberries will release their juice as they cook, so you'll have plenty of liquid.
Got assigned to test the Mocha Sichuan Pepper Pots de Creme this weekend. Making this to go with it.....
Ah hells yeah - I made a brown butter pound cake and poured some of this over a slice. To. Die. For.
I made this Amanda.....heavenly. Love it, love it, love it, down to the ingredients on a baking tin (which I copied )! http://www.kitchenbutterfly.com/2010/07/18/ancho-strawberry-preserves-recipe. Thanks
And lime juice, forgot to say!
Making this right now - with maple syrup instead of sugar, some vanilla extract and a bit of ancho...excited!
I'd like to make this and can it - wonder how the recipe would work doubled or tripled?
This should easily double or triple and I'd keep all the proportions the same -- adding more chilies to taste.
Eugenia is the author of the book Well-Preserved and writes about homemade food preservation for the Denver Post's Well-Preserved blog.
Made my first batch of the season to serve with David Eyre's Pancakes at brunch tomorrow. Instead of lemon juice for the little shot of acidity, I added a tsp of balsamic vinegar. Gives it a lovely depth. Also made some cardamom pear compote so people can choose a topping.