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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 6 |
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This comes from Preserving for All Seasons by Anne Gardon. Strawberries are my favorite fruit for preserving, and tarragon is such a lovely fresh herb. I plan to try it soon! Ingredients:
5 cups fresh strawberries, crushed |
4 cups sugar |
1/2 cup fresh tarragon leaves, finely chopped |
Directions:
1. Put strawberries and sugar in a veavy saucepan and bring slowly to a boil, stirring constantly to dissolve sugar. (If you can, get a stool that is high enough for you to sit on and see into the pot. This will really save your feet!).
2. Add tarragon leaves. Reduce heat and simmer, stirring often to prevent burning, until thickened, about 15 minutes.
3. Ladle into hot sterilized jars and seal.
4. NOTE: You may can these in a hot water bath for 5 minutes, if desired, but the quantity of your yield makes just enough for you to keep a jar or two in the fridge and give one as a gift.
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