Text 2293, 97 rader
Skriven 2010-10-02 05:56:00 av Dave Drum (1:124/311)
Ärende: SF Gate 637
===================
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Strawberry-Marsala Jam W/Rosemary
 Categories: Five, Fruit, Citrus, Wine, Condiments
      Yield: 6 servings
 
      4    (6") stalks fresh rosemary
      4 lb Hulled strawberries
  2 1/2 lb White cane sugar
    3/4 c  Strained, fresh squeezed
           - lemon juice
    1/4 c  Sweet or med-sweet Marsala
 
  This recipe, from Rachel Saunders, will appear in "Blue
  Chair Fruit" (to be published by Ten Speed Press). The jam
  will keep for up to four weeks in the refrigerator. For
  longer storage, follow the instructions at
  foodsafety.psu.edu/canningguide.html.
  
  Place a saucer with two metal spoons in a flat place in your
  freezer. Rinse rosemary well under cold water, pat dry
  between two clean towels, and set aside.
  
  In a 16-quart copper preserving pan or a stainless steel
  kettle, combine berries with sugar and lemon juice. Place
  pan over medium-low heat and cook, stirring frequently.
  After a few minutes, as the juice starts to run and the
  mixture begins foaming a little around the edges, gradually
  raise heat to high, stirring often.
  
  Boil hard for approximately 20-30 minutes, gently scraping
  the bottom every few minutes with a heatproof rubber spatula
  to be sure mixture is not sticking. If it begins to stick,
  reduce heat slightly, making sure it continues at a rapid
  boil. Continue to cook, scraping bottom frequently, until
  foam subsides; the mixture acquires a darker, shinier look;
  and the berries appear softened and saturated with liquid,
  approximately 25 minutes total.
  
  Turn off heat. Do not stir. Let mixture sit a moment, then
  use a metal soupspoon to carefully scrape all the white foam
  off the top of the mixture. When you have removed every last
  bit of white, stir in the Marsala, little by little, tasting
  as you go. The flavor should be present, but not
  overpowering. Return to medium heat and cook, stirring
  frequently. If necessary, gradually lower the heat to
  prevent scorching.
  
  After 3-5 minutes, the jam should again look glassy and
  dark. To test for doneness, remove the jam from heat and
  take a small representative half-spoonful (one containing
  both the liquid and the more solid portions of the mixture)
  and carefully transfer it onto one of your frozen spoons.
  Replace the cold spoon in the freezer for 1-2 minutes.
  
  Remove from freezer and nudge it gently with your finger. It
  should by this time be neither warm nor cold; if still warm,
  put it back in the freezer for a moment. Tilt the spoon
  vertically to see how quickly your jam runs; if it runs
  slowly, and if it has thickened to a gloppy consistency, it
  is done. If it runs very quickly, or appears watery, cook
  for another minute or two, stirring, and test again,
  repeating more times if necessary. This jam, while
  spreadable, has a relatively loose texture.
  
  Turn off heat but do not stir. Skim all remaining foam from
  the surface of your jam, then stir well to be sure berries
  and liquid are evenly distributed. Place rosemary stalks
  into jam, stir, leave 1 minute, taste (carefully - the
  mixture will be very hot), and either remove sprigs or leave
  to steep another moment.
  
  Pour into jars sterilized according to manufacturer's
  
  instructions and store in the refrigerator for up to 4
  weeks.
  
  Yields approximately six 8-ounce jars
  
  URL: http://sfgate.com
  
  MM Format by Dave Drum - 10 April 2010
  
  Uncle Dirty Dave's Archives
 
MMMMM

ENJOY!!!

From Uncle Dirty Dave's Kitchen
Home of YAHOOOOAHHHH Hot Sauce & Hardin Cider 

 

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