copyright 2010, Art of Living, PrimaMedia,Inc
“Each season has its own wonder, it’s own special place, and
purpose in the pattern of creation.”…and Spring is a season of wonder, I find myself in awe and amazement at the sight of fresh strawberries blooming, fresh mint, but then all of a sudden my thoughts turn to winter again.
Winter, a time when we are without my fresh strawberries. Well, of course, you can get them in the supermarkets any time of the year, but not seasonal or locally grown.
So to preserve my Spring and early Summer memories (much like some do scrap-booking), I preserve and make conserves when I can. In that way I can think great thoughts about my Spring and Summer to come and memories of the ones past and relive my memories in the taste.
Do some ‘scrap-booking’ in the kitchen with the memories and tastes of Spring and Summer
Strawberries in Syrup
from The Basic Art of Italian Cooking
(Fragole Sciroppate)
4 lbs of strawberries
2 cups sugar
1 gallon water
peel of 1 fresh organic lemon
Gently wash strawberries and gently dry with paper towel. Let sit on paper towel to dry thoroughly for one hour. Prepare the syrup mixing the water with sugar in a saucepan over high heat. Bring to a boil while stirring for 3-5 minutes.
Place dried strawberries in washed/sterilized jars for preserving. Pour boiling liquid over strawberries, fill 3/4 of jar with liquid. In each jar place in a piece of fresh lemon peel.
Sterilize jars of each lid. Then cover jars tightly with lids. Place tightly closed jars in boiling water for 5 minutes. Remove from water and place jars upside down on table or surface till cool be sure that all jars are tightly closed.
April 14th-Free Library of Philadelphia-book signing and tasting
Visit me at OpenSky
http://twitter.com/Marialiberati
Maria
marialiberati.com, where food meets art, travel and life!
Where food always tells a story!
