Fresh Strawberry Marmalade Strawberry Sauce Ww Friendly Recipes

FRESH STRAWBERRY MARMALADE

Steps:

• Stir strawberries and sugar in large bowl. Let stand until berries release juices, about 5 minutes. Stir in marmalade, lemon juice and vinegar. Chill at least 30 minutes and up to 4 hours.

QUICK STRAWBERRY-ORANGE MARMALADE

Steps:

• Place strawberries in heavy medium saucepan; stir in sugar. Let stand until juices are released, stirring occasionally, about 15 minutes. Cook strawberry mixture over high heat 3 minutes, stirring occasionally. Add marmalade and cinnamon stick pieces; bring mixture to boil. Reduce heat to medium and cook until mixture is thick enough to coat spoon, stirring occasionally, about 15 minutes. Transfer to bowl. Refrigerate until cold, then cover and keep refrigerated. (Can be made 2 days ahead.)

FRESH STRAWBERRY SAUCE

Steps:

• Combine the strawberries and sugar in a small bowl; cover and refrigerate for 2-3 hours. Drain, reserving juice. Set berries aside. Add water to juice to measure 1/2 cup; pour into a saucepan. Stir in cornstarch until smooth. Bring to a boil; boil and stir for 2 minutes. Remove from the heat; stir in extract. Pour over berries; fold gently. Chill. Serve over ice cream or cake.

FRESH STRAWBERRY SAUCE

Steps:

• Combine strawberries, sugar, 2 tablespoons water, and balsamic vinegar in a saucepan and bring to simmer over medium heat.
• Reduce heat to medium-low, cover, and simmer for 15 minutes.
• Whisk 2 tablespoons water and cornstarch in a small bowl.
• Whisk cornstarch mixture into strawberry mixture. Cook, stirring constantly, until mixture thickens, 1 to 2 minutes. Remove from heat.
• Transfer mixture to a blender and puree until smooth.

STRAWBERRY MARMALADE

Steps:

• Peel outer layer of oranges and lemons; set aside. Remove the white membrane from fruit and discard. Set the fruit aside. Chop peels; place in a large saucepan. Add water and baking soda; cover and bring to a boil. Simmer for 10 minutes. , Meanwhile, section oranges and lemons, reserving juice. Add fruit and juice to saucepan; cover and simmer for 20 minutes. Add strawberries. Measure fruit; return 4 cups to the saucepan. (If you have more than 4 cups, discard any extra; if less, add water to equal 4 cups.) Add sugar and mix well. Boil, uncovered, for 5 minutes. Stir in pectin. Continue to boil 1 minute, stirring constantly., Remove from heat; skim off foam. Carefully ladle into 10 hot half-pint jars or freezer containers, leaving 1/4-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight., Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 10 minutes. Remove jars and cool.

STRAWBERRY MARMALADE

Steps:

• Using a zester, remove only the outer colored peel of the oranges and lemon.
• Peel the fruit, removing all of the white pith.
• Separate the orange and lemon segments from the white membrane and remove any seeds; discard the membrane; chop the fruit and set aside.
• In a small bowl, combine the orange and lemon peels and ¼ cup water; let soak for 10 minutes; drain the peel and discard the water.
• In an 8-quart pan, combine the drained peel, chopped oranges and lemon, and ½ cup water.
• Over medium heat, bring the mixture to a boil; decrease heat, cover, and simmer for 15 minutes.
• Add in strawnerries, lemon juice, and butter; gradually stir in sugar.
• Heat, stirring constantly, until the sugar is completely dissolved.
• Increase heat to medium-high; bring the mixture to a full rolling boil, stirring constantly.
• Stir in liquid pectin; return mixture to a full rolling boil, stirring constantly.
• Boil, stirring constantly, for 1 minute.
• Remove pan from heat; skim off any foam.
• To prevent floating fruit, allow marmalade to cool 5 minutes before filling jars.
• Gently stir the marmalade to distribute the fruit.
• Ladle the marmalade into hot jars, leaving ¼ inch headspace.
• Wipe the jar rims and threads with a clean, damp cloth.
• Cover with hot lids and apply screw rings.
• Process half-pint jars in a 200° water bath for 10 minutes; pint jars for 15 minutes.

FRESH STRAWBERRY MARMALADE (STRAWBERRY SAUCE) WW FRIENDLY

Steps:

• Stir strawberries and sugar in a large bowl.
• Let stand until berries release juices, about 5 minutes.
• Stir in marmalade, lemon juice and vinegar.
• Chill at least 30 minutes and up to 4 hours.