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7.17.2011

You don't forget

I may be too late for strawberries. I worry about that. But on the off chance that you can still get them where you live, and that they’re still worth eating, I will say: you should try this. And hurry. If it helps to get you out of the chair - because I can see that you’re still sitting there; I have powers - repeat after Melissa Hamilton and Christopher Hirsheimer: “a conserve of soft berries in a barely set syrup.” A conserve of soft berries in a barely set syrup! A conserve of soft berries in a barely set syrup!!!!!!! GO.




Before we start, I should admit to a problem, and that problem is jam. I love to make jam, jelly, preserves, anything along those lines, but I rarely eat them. I like my toast with only butter, and my scones with nothing but themselves. I manage to get myself around a lot of peanut butter, but only occasionally in the form of peanut butter and jelly. My cabinets are an arsenal of jam, but here in the Land of Wizenberg, we rarely go into battle. That’s why I like this strawberry conserve. It appeals to the part of me, the highly irrational part of me, that wants constantly to make jam, but it isn’t really jam. It’s more useful than jam. It goes to places where jam doesn’t go. It starts from halved strawberries, and because it’s a conserve, or a whole-fruit jam, it doesn’t get a long cooking; the berries are simmered only briefly, until they’re very soft but still have integrity, like self-contained pockets of concentrated strawberry juice. It occurs to me that that could also serve as nice ad copy for Capri Sun. I always wanted Capri Sun, and I was never allowed to have it. You don’t forget these things.




In any case, I love this strawberry conserve. I like that the berries taste like jam but stay in their discrete halves, perfect for all kinds of uses. I also like that the berries are suspended in a thick strawberry syrup, so what you get here is really a two-in-one deal. You can, as Hamilton and Hirsheimer suggest, lay one of these strawberries on top of a cracker or small toast with a slice of Serrano ham or prosciutto and a drop of aged balsamic vinegar. There might not be a better cocktail snack. On the sweeter end of things, you could also fold them into whipped cream for a fool. Or you could do as we did this morning and put them on a pancake. My father-in-law, who is currently visiting from New Jersey, went out on a limb and developed a particularly daring variation involving strawberry conserve AND maple syrup. You can imagine. You could also put them on a waffle. Or ice cream. Plain yogurt. Cake.




And somehow, though I said only two paragraphs up that I am boring about my toast, I think the best place for this conserve might be a piece of buttered toast. A soft, pulpy strawberry does a lot for raspy bread, and vice versa. It can lead to the kind of sordid scene where you sit at the table with a piece of glistening toast and a jar of conserve with an iced tea spoon upright in it, and each time you take a bite, you pull up a single berry and lay it on top, and you do that until you’re out of toast, and then you make more toast, and you do that until you’re out of berries. And then you’ve got the syrup that’s left behind, which is to say, you’re just starting.





Strawberry Conserve
From Melissa Hamilton and Christopher Hirsheimer, Bon Appétit, June 2011

Strawberries are low in pectin, so they don’t readily set into a firm jam. The presence here of some lemon rind, which is full of natural pectin, helps with that. But still, what you wind up with is more like strawberries in a beautiful, thick, blood-red syrup than it is like a jam. And in that way, it’s pretty spectacular.

4 cups fresh strawberries (about 1 lb.), halved
¾ cup superfine sugar
Peel (with white pith) of ½ lemon

Combine all ingredients in a heavy, wide pot. Cover; let sit at room temperature, stirring occasionally, for 2 hours. The sugar will dissolve and the mixture will get very juicy.

Bring the mixture to a simmer over medium heat. Cook, stirring gently, until the strawberries are just tender, about 3 minutes. Using a slotted spoon, transfer the strawberries to a 1-pint jar. Continue simmering the liquid until it thickens into a syrupy consistency, 1-2 minutes. [Mine took a little longer.] Discard the lemon peel, and pour the syrup of the strawberries in the jar. Seal, and let cool to room temperature. Chill for up to 1 month.

143 Comments:

Anonymous Heather said...

YUM. I also worry that I am too late for strawberries. Such a short season here in the PNW. Do you still have them up in Seattle? I may have to go looking for some--in earnest--tomorow. YUM, again!

8:42 PM, July 17, 2011  
Blogger Molly said...

Heather, yep, we still have them! I feel like they're only just now getting good, actually. So late this year...

8:46 PM, July 17, 2011  
Blogger Cat Soup said...

Methinks a bit of this over a hunk of goat cheese would send me to a special place and I would love it there. Lovely, thanks!

8:57 PM, July 17, 2011  
Anonymous Renee@sweetsugarbean said...

Strawberries are almost at their peak here, so I'm out picking and eating as much as possible! Love those ruby red centers and that crazy sweetness. I've never made a conserve before, but now I'm intrigued and will do so promptly!

9:02 PM, July 17, 2011  
Anonymous Maureen said...

Strawberries are just coming into season in northern Australia - perfect for this conserve. I love it!

It would be better if I had a baguette from Paris to eat it with but I'll have to do the best I can.

9:11 PM, July 17, 2011  
Anonymous Annie said...

I wonder if you can can these? Is there enough sugar? Or would more cooking ruin them?

9:15 PM, July 17, 2011  
Blogger Molly said...

Annie, I wish I had an answer for you about the sugar content and suitability for canning, but I don't know enough about canning to confidently say one way or the other. I wonder if this publication might help?

9:25 PM, July 17, 2011  
Blogger Kelsey said...

I have never even *heard* of conserve. This sounds lovely and the perfect mix-in for my favorite plain Greek yogurt. I have yet to make jam as I am a bit intimidated, so I feel this may serve as nice training wells for the fruit-with-sugar department :)

9:36 PM, July 17, 2011  
Blogger A Sunny Disposition said...

Well considering strawberries will be on their way in only a few short months down here in NZ, I can't WAIT to try this out! Can't think of anything more delicious.. thanks Molly! I can already picture myself pouring them over a bowl of vanilla ice-cream. Or perhaps a couple of pieces of fruit and a drizzle of syrup in the bottom of a champagne flute, to be topped with golden bubbles.. Otherwise, on a nice crunchy slice of sourdough toast that has already been slathered with Lurpak butter... Excuse me while I wipe the drool from my chin... :)

9:44 PM, July 17, 2011  
Anonymous Roberta said...

Oh, what I wouldn't give to be fond of strawberries! Then surely, I'd indulge.

9:53 PM, July 17, 2011  
Anonymous Victoria said...

I wait all year for the wonderful strawberries from The Berry Patch on Route 22 in Stephentown, New York. I think they are done for this year, so I will have to wait for summer 2012 to try this delicious recipe.

I am thinking about a row of your berries lining a dessert crepe to be rolled and topped with a little vanilla ice cream or whipped cream mixed with a little sour cream or Greek yogurt..........

10:02 PM, July 17, 2011  
Blogger evil cake lady said...

Have you ever tried Rose Levy Beranbaum's Cordon Rose Strawberry Conserve in The Cake Bible? (That was a lot of capitalized words, whew.) It is kind of the same, but no need for lemon as you concentrate the juices which increases the pectin percentage. That conserve can be canned, as I do it every year, and WOW it is pure strawberry love. The berries are left whole and stay that way, and can be spread or eaten just like you've described. Excellent with thick and tangy Greek yogurt. Excellent on toast, or just out of the jar. Might need some right now!

10:10 PM, July 17, 2011  
Blogger Sarah Jackson said...

You shouldn't be too late. We can still get them in PDX. I'm picking up another flat tomorrow for strawberry balsamic jam (and maybe a jar or two of this). My farm guy said about 1 more week. But raspberries are here, so I can bid the strawberries a sweet farewell until next year.

10:19 PM, July 17, 2011  
Blogger babylove said...

you are truly a fantastic food writer. bravo! what a well written post.

10:20 PM, July 17, 2011  
Blogger Willa said...

Nancy Reagan's monkey bread is the answer to your jam woes:

http://events.nytimes.com/recipes/7444/2003/02/23/Nancy-Reagans-Monkey-Bread/recipe.html

I like my toast plain too, but this is so utterly perfect with good jam.

10:34 PM, July 17, 2011  
Blogger Stacy G. said...

Wow, Seattle is still getting strawberries while Sacramento is on later season peaches and plums. Climate makes such a difference! You're making me nostalgic for May with this conserve!

11:10 PM, July 17, 2011  
Blogger Contact Francis-Olive said...

Thank you for this post! I moved to L.A. 2 years ago, from my beloved Bay Area. The one good thing I have to say about L.A. is that it has astonishing farmer's markets because of its ambiguous seasons. So, strawberries...year round! Well, not year round, but we will have them all summer for sure. Can't wait to make this!
blogauthor of mangiatuttadimaiale.blogspot.com and tartine-bread.blogspot.com

11:27 PM, July 17, 2011  
Blogger Suzi said...

Do you think this would work for other berries as well? Maybe skip the macerating part and just boil with sugar and some water? Better ideas?

11:35 PM, July 17, 2011  
Anonymous Luisa said...

You are so cute. That is all.

1:03 AM, July 18, 2011  
Anonymous My Little Expat Kitchen said...

I believe every word you say Molly. I know how addictive this preserve can be. I make it every year, using my grandmother's recipe, and leaving the strawberries whole. They are so much juicier like that.
Magda

1:20 AM, July 18, 2011  
Blogger Caitlin said...

Oh! I've made this before, but it was "Japanese" jam... people making homemade jam but without the proper equipment.
It used one-third the weight of sugar to the fruit and no lemon rind, but is more or less the same- maceration, gentle cooking.
I too am not a jam fan but I love this kind of jam!
I want to try it with the lemon zest like here now.
(p.s the recipe I used suggested that you can also use plums, plumcotes, apricots etc. I tried apricot and bay, wonderful.)

3:16 AM, July 18, 2011  
Blogger Sue/the view from great island said...

Great timing---I just spotted great strawberries at the market and wondered what to do with them. I shy away from traditional jams, etc. Don't want to mess with pectin, sterilizing jars, etc. This sounds rustic and perfect.

4:11 AM, July 18, 2011  
Anonymous A Plum By Any Other Name said...

We still have them here in Boston. I'm also a jam f-r-e-a-k. I tend to work my way down a jar quite slowly, something tells me that this compote would be different. Off to find some serrano ...

4:18 AM, July 18, 2011  
Anonymous Molly said...

Last night I lay in bed thinking, is it too late for a strawberry recipe?, and thought long and hard if I had still seen the berries locally. (The answer was I don't think so. My CSA farmer has moved on to raspberries -- not a bad thing, just something that makes strawberry shortcake somewhat difficult)I hear ya on the Capri Sun front. Yes, somethings you just don't forget. More ingrained into my memory is my mom's cereal rule: the first four ingredients couldn't be sugar. I was very uncool when it came to breakfast as a result.

5:07 AM, July 18, 2011  
Anonymous Kat said...

Alas, strawberry season where I am is definitively over, and has indeed been over for months now. I will bookmark this for next year.

PS: Thank you for your correct use of the word "discrete;" it adds joy and sweetness to my day, much as I imagine the strawberries would.

5:13 AM, July 18, 2011  
Blogger AuntieAllyn said...

Strawberries have pretty much come and gone here in the mid-Atlantic area. However, I picked up some gorgeous blackberries at the farmer's market, and think I might use some of them for this recipe . . . how bad could it be??

5:19 AM, July 18, 2011  
Blogger london bakes said...

Even if it's a bit late for this year's strawberries, I'm definitely bookmarking this for next year! It looks perfect.

6:12 AM, July 18, 2011  
Anonymous Elissa said...

I love the land of Wizenberg.

6:23 AM, July 18, 2011  
Blogger Kim said...

We still have straberries in Quebec, I'm so happy about that. Actually, I thought of preparing a panna cotta and I think it would be perfect with a spoon of this strawberries preserves!

6:33 AM, July 18, 2011  
Anonymous EAS said...

Molly, if there is one solution to your jam woes, it is to listen to this song
http://www.youtube.com/watch?v=PdcrpimoBig

...on repeat, with friends around and plenty of jam-scooping utensils at the ready. Call it a jam session. No need to be ashamed.

7:37 AM, July 18, 2011  
Blogger thebluemuse said...

Looks divine! I'm pouring mine (should I find suitable strawberries) over these raised Belgian waffles: http://thebluestmuse.blogspot.com/2009/12/raised-belgian-waffles-recipe.html Thank you!

7:46 AM, July 18, 2011  
Anonymous Bev Weidner said...

BAM, I have a lot of strawberries in le fridge right now, so this post is like, serendipity, dude.

Sorry about the word "dude."

7:48 AM, July 18, 2011  
Blogger robyn said...

Molly, every once in a while you have a post that just blows me away....this was one of them. The way you right about this seemingly lovely and simple recipe is absolutely fantastic.

7:54 AM, July 18, 2011  
Blogger Lynne @ 365 Days of Baking said...

Delicious! I will definitely have to go get strawberries. I think I'll be eating this by the spoonful...by itself. AND I won't be sharing!

8:46 AM, July 18, 2011  
Blogger Gemma said...

strawberries and maple syrup sounds too good and too much like something I want before the season is over... maybe this weekend... but, in the meantime, I need to quickly make sure there are still enough strawberries around to make jam this week or my plan for this year's Christmas presents will be off to a very bad start.

8:51 AM, July 18, 2011  
Blogger B. said...

oh yes. oh yum.

9:50 AM, July 18, 2011  
Blogger Adelina said...

This sounds perfect. Lately I have been making too much strawberry margarita and should move on to making conserves. Thanks for the recipe.

10:13 AM, July 18, 2011  
Blogger Junsui said...

I saw this in Bon Appetit and had wanted to try it, but then life (as it always happens) got in the way. However, at this late date, you've convinced me that I can still correct the culinary "errors" of the the past.

10:15 AM, July 18, 2011  
Blogger Two Chicks Cater said...

I laughed when you described eating the toast and adding a strawberry with each bite, thats my absolute favorite way to eat my toast with cream cheese and jam!
Its called playing with our food !

10:15 AM, July 18, 2011  
Blogger desertplantlady said...

Yes, strawberries deserve a conserve, and this one would be wonderful, I'll try it once we get strawberries again.

But I want to underscore your word of caution regarding the syrup - I tried to make stawberry jam last year and discovered the hard way that what you say about a "barely set syrup" is true whenever you try to make preserves with strawberries and their naturally low pectin content. But, hey, there's tons of uses for homemade strawberry syrup too!

10:23 AM, July 18, 2011  
OpenID curlygirlpress said...

I can't stop buying strawberries each weekend at the market even though I usually don't make it trough them all during the week. This conserve would make an all-star strawberry shortcake with the totally easy and delicious shortcake recipe you posted recently (LOVE this shortcake recipe!!).

10:31 AM, July 18, 2011  
Blogger Micalla Laurel said...

Started reading your book a few days and can't put it down. I think it's because some of my favorite things are involved: food, family, travel, and stories. And your writing style is fantastic! Sometimes I feel like I'm reading about myself. I love it.

...and then it got better when I saw on the back cover that you have a food blog!? Umm, hello, blogs also make my list of favorite things.

11:07 AM, July 18, 2011  
Anonymous Anonymous said...

Just picked up some rhubarb at a roadside stand this weekend would that work?
Doreen

11:28 AM, July 18, 2011  
Anonymous Paula @ Dishing the Divine said...

hoping that I can find strawberries at the farmer's market tomorrow. I ate a lot of strawberries this season, but not enough to tide me over until next year!

11:37 AM, July 18, 2011  
Anonymous Kasey said...

Wow, we are on the same page here, Molly. I made this weeks ago and it's been sitting in my Wordpress drafts to post. Your conserve looks beautiful - it was one of the most delicious ways I have eaten strawberries.

11:40 AM, July 18, 2011  
Blogger kandreaus said...

I have made something similar to this with fresh cherries - heavenly!

11:40 AM, July 18, 2011  
Anonymous sara said...

i have the same problem!!! SO much jam, rarely eat it. Go through a jar of almond butter a week. Nonsensical. Looks fabulous, can't wait to try it.

12:02 PM, July 18, 2011  
Anonymous Maui Food Lover said...

Just moved from the Seattle area to Maui 2 weeks ago. I bought some delicious Kula grown strawberries yesterday. No white shoulders on these babies!

12:08 PM, July 18, 2011  
Anonymous emily said...

i am both thrilled and embarrassed to say that i know all too well that one-more-dollop-of-whatever onto the toast, and then another slice of toast to make the whatever come out even. or last longer. and this looks like a perfect whatever. our strawberries are finished this year. but i'm not above buying a pint at the market in an emergency situation such as this.

1:48 PM, July 18, 2011  
Anonymous Lorrie said...

Some days beg for eating this by the spoonful straight from the jar.

1:55 PM, July 18, 2011  
Anonymous erin @ from city to farm said...

That sounds absolutely fabulous...and yet, for some odd reason...it has me craving (CRAVING!) tomato bread for breakfast. Which means I now need to find a good baguette recipe! And once that is satisfied, perhaps I can come back to strawberries?

1:57 PM, July 18, 2011  
Blogger Pomegranate206 said...

I haven't been to the Ballard Farmers Mkt for a few weeks, so I don't know what they had yesterday. But for Molly or any other locals, perhaps you can seek out Jessie's Berries. Her berries are harvested from either from Fir Island or MV. In 2010, she sold a late variety of strawberries, and they were MUCH later than any Skagit valley strawb that I grew up with. I remember them as smaller, but were both more sweet and tart than the bigger, earlier ones.

The conserve recipes sounds great; but personally, I'll choose a raspberry any day. Or a local Rainier cherry, mmm...

3:13 PM, July 18, 2011  
Blogger Toña said...

Divino. Last summer I made a few pints of peach conserves in elderberry syrup. It was the yummiest treat I've ever made. I don't know where the recipe came from but I'll try to make more this year.
We have ever-bearing strawberries that go through the September. I missed the big June-bearing harvest, but am not too worried. I make a lot of strawberry jam for my husband who eats it on p,b + js five days a week.
Thanks for the inspiration!

3:15 PM, July 18, 2011  
Anonymous Dirty Girl said...

On Orcas our strawberries are now (finally) just about done. I made a similar compote 2 weeks ago but added a few tablespoons of balsamic vinegar - with cheese, or over ice cream, it's heaven.

3:32 PM, July 18, 2011  
Blogger Elyse said...

I'm with you as far as making, but not eating jam, etc. I love to come up with different combinations and flavoring additions, but my husband, family and friends are the ones that do most of the eating.

And if I may offer just a tiny correction - what you have here is a preserve, not a conserve. Those usually have raisins or nuts in them.

4:30 PM, July 18, 2011  
Blogger Molly said...

Hi, all -

Thanks for the great conversation here. Love it!

Evil Cake Lady, I love the sound of the Cordon Rose Strawberry Conserve. I've got The Cake Bible, so I'll look it up. Thanks for the tip!

Willa, I've heard of her monkey bread, but I've never made it. I think the time has come...

Suzi, I honestly am not sure, and I worry that more fragile berries - raspberries, blackberries, etc. - might break down. But there must be a way to do it! I think this calls for some further searching on my cookbook shelf and around the Internet...

Bev, I am a big user of "dude," myself, so carry on, carry on...

Doreen, it's certainly worth a try with the rhubarb, though I'm not sure how it will work. Bet you'll need a lot more sugar. Actually, wait. You know what you should do with that rhubarb? Make this compote. It's fantastic.

Pomegranate206, I've bought berries from Jessie's Berries before, and you're right. They were delicious.

Elyse, I've seen conserve used both ways, and it seems that there may just be multiple definitions? Some say it's a whole-fruit jam, and some say it's a preserve made from mixture of fruits, often including raisins or nuts.

4:53 PM, July 18, 2011  
Anonymous Kimby said...

Molly, I may have PBJ toast for dinner tonight after reading this! (or PB "C"?) :)

4:58 PM, July 18, 2011  
Blogger Laurel said...

Your post made me laugh, Molly, because I am endlessly making jam and never use it. Occasionally it makes its way into a recipe or two. But I have started selling mine to friends and neighbors, and during the holidays at boutiques.
Anyway. This sounds delicious, thank you!

5:11 PM, July 18, 2011  
Anonymous Anonymous said...

In my moring oatmeal. YUM!

5:15 PM, July 18, 2011  
Blogger Katie said...

Those strawberries look luscious, and it just so happens that there are some strawberries still waiting in my freezer for something like this(it was too hot to make pie like I wanted to the day they arrived). I think this conserve and some homemade ricotta are going to hit it off splendidly.

5:19 PM, July 18, 2011  
Blogger AuntieAllyn said...

Okay, I just made a small (half) batch of blackberry conserve and it looks good so far. The berries didn't break down, the sugar turned very nice and syrupy. Can't wait to taste it tomorrow morning at breakfast!

5:35 PM, July 18, 2011  
Anonymous Anonymous said...

Hey Mollie,
This sounds marvelous! Despite the devastating (really) heat here in Chicagoland, we still have a few strawberries so I'll be doing this asap.ANYWAY, you all must try Heidi Swanson's Roasted Strawberries for a Very Grownup Experience. It's in her new book, Super Natural Every Day. The recipe is online. 8 oz. of berries makes about 1/2 cup of the delicious compote which we've had so far on goat cheese with those amazing Rosemary Currant crackers from TJ's. You can find your own special uses. Truly amazing.

6:11 PM, July 18, 2011  
Anonymous molly said...

Oy! I saw, tore, tucked away this recipe ASAP when it appeared, but alas, our strawberries were already long gone. Next year. Without fail.

Also, "put them on a pancake"? Sheesh. It's little lovelies like that that put a spring in my step, all the week long. Put them on a pancake, put them on a pancake, put them on a pancake... perfect.

6:20 PM, July 18, 2011  
Anonymous Dana said...

Capri Sun was also verboten in my house growing up. Same with Captain Crunch. I always wanted to know what all the fuss was about!

6:58 PM, July 18, 2011  
Anonymous Marie-Claude said...

Thank you for posting more often this month. It is a treat. I will go to the farmer's market this week-end to buy strawberries. A merchant told me they thought they would have them until the end of July... I hope he was right!

7:23 PM, July 18, 2011  
Anonymous candice said...

this is just the sort of playful, ebullient, evocative writing i love you for. The name of that recipe alone is like an incantation! and, i have never (NEVER) been tempted to make a conserve until this very moment.
bless you. keep being wonderful.

9:30 PM, July 18, 2011  
Anonymous martina said...

I made 15 pints of strawberry jam a few weeks ago when the berries were on sale at the Market. One shelf is full of jars of red yumminess. Want to trade a jar of jam for a jar of the conserve?

9:31 PM, July 18, 2011  
Blogger Michelle said...

Molly, you have the most elegant prose. Such a lovely read. I don't have the patience for jam (making it, that is--I have no problem eating it), but this conserve seems very doable. Thanks so much for sharing.

4:52 AM, July 19, 2011  
Anonymous Anonymous said...

Or on your almond cake!! Yum! And my kids will grow up craving sugared cereal, which I won't buy except for our one week at the beach each year. Which is now - so they are all eating cereal for breakfast when they could have something lovely like this with pancakes!

6:28 AM, July 19, 2011  
Anonymous Jeanne said...

I was forbidden to drink Capri Sun, too. The strawberry plants in my front yard are just starting to bear fruit, and they may not yield enough to make this conserve, but there are still plenty of strawberries to be found at the local market! Thank you for sharing your beautiful writing.

6:46 AM, July 19, 2011  
Anonymous G. said...

Oh my, Molly. You have me sold. This coming from a die-hard jam lover, maker and EATER, is um....scary and momentous. Jam is eaten everyday around here.

But staying in their own halves? That's all I needed to hear. I will send you a case of Capri Sun to thank you. :)

8:21 AM, July 19, 2011  
Anonymous Susan said...

I've had your jam making/not eating problem for years, and solve it by giving away baskets of jam at Christmas. Best berry jam recipe I've found (straw, black, rasp,marion, whatever) is:
4C Fruit
3C sugar (add less for super sweet berries)
1/4 C lemon juice
Let sit until juicy, and sugar is melted. Place in a WIDE pan (a stainless skillet is what I use) and cook for ten minutes. Done. DO NOT double the recipe---make other batches.

I can it---but you can just put it in jars in the refrigerator. You get pretty much what I see pictured on your post.

Wild Blackberry is particularly yummy. Especially when you've picked the berries while wading in Lake Washington with the sun on your back.

9:11 AM, July 19, 2011  
Anonymous Natalie said...

WOW. I have the last basket of seasonal strawberries sitting in the fridge, waiting patiently but pleadingly for me to put it to good use. The strawberries are a little tired (I would be too if I'd been in the fridge that long!), so I knew I had to cook them, but I didn't know how...until now! Thanks, Molly!

9:18 AM, July 19, 2011  
Anonymous Jenny said...

This is a silly question, but do you need to sterilize the jars?

11:16 AM, July 19, 2011  
Blogger M. Larson said...

Can this also be canned in a water bath so I can enjoy the same deliciousness come February?

11:41 AM, July 19, 2011  
Blogger megcjones said...

i love this - i'm the exact same way. i want to make jams and confits and jellies out of everything i can imagine, but i don't...because i never eat them. i have 4 in my refrigerator right now, and in spite of constantly making fresh bread, muffins, blah blah blah...i never put jam on them, just butter or pesto. maybe i'll give this a shot now, before it's way too late...

12:49 PM, July 19, 2011  
Blogger this designer cooks said...

I am sold. I must have strawberry conserve and buttered toast for dinner tonight.

4:11 PM, July 19, 2011  
Blogger Annika said...

Sounds delish. I'm definitely trying this with that heavenly almond cake recipe you posted back in April.

4:50 PM, July 19, 2011  
Anonymous Kassie said...

Thanks, Molly!
I just did a couple of similar posts with strawberries...
We went strawberry-picking in Heidelberg where I used to live, then promptly made jam the next day. It was a lovely way to celebrate fruit and friends and hot summer days.

Thought you might enjoy :)

http://hausfraufotografie.com/blog/?p=10583

P.S. I love Tommy's blog, too. She's a constant source of inspiration.

5:36 PM, July 19, 2011  
Blogger Kristin L said...

Hmm, we've been mixing a ginger syrup with lemonade and sparkling water. A bit of that strawberry conserve and it's syrup would be an excellent addition!

6:16 PM, July 19, 2011  
Blogger Apron-clad Warrior said...

Molly I JUST made them and had a dollop on homemade mango sorbet....OH MY is all I can say!
You 'da Conserve Queen!!

7:23 PM, July 19, 2011  
Anonymous Frances @TheFoodessFiles said...

Ohmygosh!! I made these from the BA recipe a few weeks ago! They were so divine, and so simple to make. I liked having a couple spooned onto a slice of colby and cheddar cheese, on a whole wheat cracker as a snack. And last night I took it to a friend's house and we had it on prosciutto and sourdough crostini, just like in the article. Everyone was beside themselves-LOVED IT!

10:58 PM, July 19, 2011  
Anonymous the good soup said...

I'm on my way to Berlin, and that's where I've eaten the best strawberries of my life. I had been hoping I wouldn't miss them, but sounds like I'm out of luck :(
Blueberries? will there be BLUEBERRIES?!

1:43 AM, July 20, 2011  
Blogger luckwagon said...

Will this work with cherries? Strawberries are done, but I'm in the trees picking as fast as I can in McMinnville Oregon! Rainier and pie cherries out the wahzoo this year!

1:59 AM, July 20, 2011  
Anonymous Sweet and Savvy said...

This looks like a perfect balance of sweetness and Berry flavor! I'd love to try This Out. Thanks!:)

3:35 AM, July 20, 2011  
Blogger lexi said...

Bookmarked for summer! Can't wait - thank you!

6:23 AM, July 20, 2011  
Anonymous that was delicious said...

This looks like a great recipe that my husband, who grew up on a strawberry farm, will love! Great blog!

7:02 AM, July 20, 2011  
Anonymous Kristin said...

Could I try the same recipe with peaches? I currently have them in abundance and afraid they'll quikly rot away.

9:28 AM, July 20, 2011  
Blogger Heidi Richards Mooney, Founder Women in Ecommerce said...

Hi, Molly! I found your blog when reading the Times Online 50 Food Bloggers and thought I'd check it out.

Love the recipes you share and am going to try the strawberry shortcake soon.

BTW, one of my clients is hosting a Recipe Contest at BigChef Online and you may want to check it out: http://bit.ly/BIGChefChallenge

Thanks again, Keep on Stirring....

Heidi Richards Mooney, Redhead Marketing, Inc

12:04 PM, July 20, 2011  
Blogger Molly said...

Hi, friends.

Martina, I would trade with you, but I only have one jar left! Think I've got to keep it...

Jenny, nope, you don't need to sterilize the jars. You would only need to do that if you were going to can this, and I'm not sure that this recipe has enough sugar to make it safe for canning and long-term storage. As it is, though, no need to sterilize. It'll be fine to sit in the fridge for a month or so.

M. Larson, re: canning, I wish I could help, but I'm not sure. (See my reply to Annie, above. It's the 7th comment from the top.)

Luckwagon, I think it would work nicely with cherries! You might need to tweak the sugar a bit.

Kristin, I imagine it would work with sliced peaches, though I haven't tried...

3:23 PM, July 20, 2011  
Anonymous Charlotte au Chocolat said...

So, I had this conserve recipe earmarked in my June issue of Bon Appetit- your post was just the reminder I needed! I actually tried this with cherries, and it was indeed delicious! Also, your writing is simply beautiful, as always.

3:43 PM, July 20, 2011  
Blogger Di-licious said...

This is exactly how my Norwegian grandmother made berry jam, and in truth, its how I prefer it.
No quite jam but just as nice is fresh white bread smeared with butter, topped with sliced, sweet strawberries and sugar sprinkled on top....fold in half or roll up and have a napkin ready to mop up any juices. Yum.
Queensland strawberries are hitting the shelves with abandon in Australia now so this might well be my weekend project - thanks for posting!

10:49 PM, July 20, 2011  
Blogger Maureen Abood said...

This conserve is as delicious as it is beautiful...here in northern Michigan the berries are still with us!

5:04 AM, July 21, 2011  
Blogger Edward Norton said...

I've just made and written about Strawberry Jam and wishing I had read this first. Most of my jam ends up served with homemade yoghurt so this would been a much more sensible option. Oh well, I live and learn and book marked this one for next summer . . . although, if I'm quick, I might be able to squeeze one last session in before the season ends. Thank you.

6:26 AM, July 21, 2011  
Anonymous Rhona Joyce said...

I have always wanted to be make jam and so far never have. I think now is the time to make a start. I was brought up with homemade it just cannot be beaten Thanks for the motivation

8:00 AM, July 21, 2011  
Blogger margie said...

I haven't even cracked my June issue of Bon Appétit yet, and I can see that I'm missing out. Like you, I make much more jam than I use - my husband eats enough to keep it from becoming an emergency situation, but only just.

Strawberries didn't have a great season down here in Southern California, but there are a few left - and I actually didn't get around to making any strawberry jam yet, so I may have to give the conserve a try.

10:00 AM, July 21, 2011  
Anonymous Angela said...

This is a fantastic recipe. I made it about a month ago (here: http://thespinningplate.com/2011/07/02/keeping/)

I wonder if it could be adapted for other fruits, adjusting for sugar content. Sweet cherries, for instance. Or apricots.

12:44 PM, July 21, 2011  
Anonymous Blondewitha said...

This was the first recipe I pulled out of BA mag. i love it! I told everyone in my jam making and eating family about how awesome they are. Only problem, I only made one small jar. I found out that a grocery store here has strawberries for cheep, but they will be the not-so-delicious type. I think that this method may help. I love these on a lemon curd bar!

10:17 AM, July 22, 2011  
Anonymous Jenni said...

This sounds divine. And, darn, it IS too late for strawberries at our house. But now you have me thinking about conserves. Specifically, cherry conserve.

10:40 PM, July 22, 2011  
Blogger someday nomad said...

how do i adjust the recipe if i don't want the whole fruit part? i know it's kind of lame, but i am not always a big fan of the chunks...

4:25 AM, July 23, 2011  
OpenID ericabanks said...

Molly,
Another lovely post. I can relate... I always wanted Capri Sun and I was never allowed to have it. Happy summer.

9:28 AM, July 23, 2011  
Anonymous Marie said...

This comment relates to two of your blog posts. This one and the shortcake one.

I made a strawberry balsamic syrup a while ago. I reduced it into infinity. Then I aimed it at strawberry shortcake. My god.

Here is a pic for your pleasure (*wink*):
http://www.flickr.com/photos/ediblemarie/5861316174/in/photostream

12:34 PM, July 23, 2011  
Anonymous Richard, SoupAday.com said...

Love the photography, beautiful!

4:21 AM, July 24, 2011  
Blogger Pia said...

Just finished reading your wonderful "A Homemade Life" while on vacation in Hawaii and have recommended it to all. Apropos your strawberry conserve post, we bought homemade Lilikoi (passion fruit) butter at a farmer's market on the Big Island and have been having it on toast, in yoghurt, on our oatmeal to prolong that Hawaii experience. Can't wait to open the Guava jam next! Conserve, preserve, jam, jelly, fruit butter...what an amazing number of processes!

7:42 AM, July 24, 2011  
Anonymous miri leigh said...

Beautiful post...I will try this conserve...it sounds wonderful!

10:48 AM, July 24, 2011  
Blogger Pangolin said...

Does this lovely conserve freeze?

5:50 PM, July 24, 2011  
Blogger Claudia said...

I'm not a jam person - I love it, I buy eat and I never eat it. But then you mentioned Serrano ham on a cracker, your conserve and a drizzle of balsamic and I became a convert.

5:52 PM, July 24, 2011  
Blogger My MeSsY kItChEn said...

OOOOhhh I love Jam, but no to sickly sweet. This sounds fab, and I have never tried making preserves, and Im up for trying somehting new. Plus the strawberries are fab in Melbourne Australia at the moment, so i'll make the most of it. thanks for the inspiration :-)

3:06 AM, July 25, 2011  
Anonymous Ena said...

Am I wrong in thinking that you are using a different camera? Your photos seem different, but good different. I think they are even more perfect now.

5:35 AM, July 25, 2011  
Blogger Susan said...

I made this recipe back when I first saw it in Bon Appetit. It was delicious, but wondered if yours came out rather on the thin side, as mine did. Not a thick syrupy consistency...but still great!
Served it over crepes.
Susan

11:20 AM, July 25, 2011  
Blogger Unknown said...

Molly - A good way to make use of your jam arsenal is to mix a dot into vinaigrettes. It makes a nice emulsifier and takes the edge off the vinegar.

1:57 PM, July 25, 2011  
Anonymous Barbara said...

Just caught up with your past few posts. In Georgia, strawberries h it their stride in May and by mid June they are done. I make jam every year and will save this recipe. Loved the wedding pics - sounds like you had a good visit with friends and with your mom. And loved the Killer Tomato article. I'm looking forward to reading more on Estabrook's blog. Meanwhile - will have to be after I've dealt with the fruits of the 40 tomato plants in my garden - all started from heirloom seeds (Seedsavers Exchange). I have Brandywines, Cherokee Purple, Martino Roma for making sauce, Gold Medal, and a Blondkophen (yellow cherry. I will not eat a grocery store tomatoe during the year - why wastethe money and the time spent preparing a dish from a tasteless tomato.

9:36 AM, July 26, 2011  
Blogger Lucia said...

Pancakes. Waffles. Toasts. Whipped cream. Oh dear. I love strawberries. Right now I looove you :-)

10:38 AM, July 26, 2011  
Anonymous The Recipe Grinder said...

I confess I breezed right past this in BA but your posting was a different story — sounds, and looks, wonderful; hope I'm not too late to try! I'm a new addition to the world of food blogging and your site is an inspiration. Such great writing (not so easy where food is concerned, or on any subject for that matter)!

12:50 PM, July 26, 2011  
Blogger kate funk said...

This looks beyond scrumptious!!
velvet cupcakes

1:02 PM, July 26, 2011  
Blogger imogenlily said...

Hi Molly,
My husband and I are making a trip to Seattle just for Delancey! Can you recommend a hotel in the area? Is Ballard a good walking neighbourhood where we might find cafes and things?
Thanks,
Imogen

9:53 PM, July 26, 2011  
Blogger tori said...

Divine. I'm going to leave some aside for a trifle with sponge and marscapone. Or maybe have for dessert with greek yogurt and some shredded basil. Whichever way, it's going to be grand.

2:43 AM, July 27, 2011  
Blogger Wasabi Honey Bee said...

Sounds wonderful . . . : )I have a persian mulberry tree out in my yard that hopefully today or tomorrow is getting jammed.

8:05 AM, July 27, 2011  
Blogger Beth E-R said...

I used the tail end of our strawberry crop to make this out-of-this-world delicious conserve! I even canned half a dozen small jars of it for later. I imagine I will be hoarding more than sharing those little gems. Thanks so much for sharing this keeper of a recipe.

6:24 PM, July 27, 2011  
Blogger Mikey F. said...

IT´s been a few weeks now since we had good looking strawberries here in Northern Spain. I´m gonna have to try the recipe next year.

Mikey
http://mikeyfblog-eng.blogspot.com

6:46 AM, July 28, 2011  
Anonymous Divya said...

Sounds divine. Will have to wait for next year's strawberry season though!

7:08 AM, July 28, 2011  
Anonymous Kate @ savour Fare said...

I made something like this recently (add a dab of balsamic - there is nothing better). And then I ate the whole huge jar, by myself. On yogurt. With a spoon. On whole wheat toast with ricotta. That was the best.

2:36 PM, July 28, 2011  
Blogger Jaimie said...

Nom. The thing I hate about most jams/jellies is the lack of fruit in them. I don't want fruit-flavored gelatin, I want fruit! This looks perfect. I feel the same way about cranberry sauce

8:16 PM, July 29, 2011  
Anonymous Dave&Muz said...

This is a great recipe. We grow strawberries in buckets at the back of garden in a sunny corner. However, we added a few extra ingredients. In one batch we added cracked black pepper and in the other we added chili (also home grown) and lime. The chili and lime batch went really well with a strong cheddar.

12:58 AM, July 30, 2011  
Anonymous Rachel Stone said...

Oh, yum! So jealous that you still have strawberries. Mine are safely preserved as regular ol' amazing homemade jam and rhubarb-strawberry jam. I wondered how to preserve them keeping their strawberry-ness intact but this post came too late. Delicious, thank you!

Rachel Stone
http://eatwithjoy.wordpress.com
Food, Faith, Family: Joyful Justice; Bread of Life

2:55 AM, July 30, 2011  
Anonymous Anonymous said...

This was wonderful and really good in greek yogurt.
Congrats on article in today's NY Times! Now we'll never get into Delancey .....

10:24 AM, July 30, 2011  
Anonymous MeeLi Lee said...

I have some strawberries in my fridge and can't wait to try your recipe. I also have some cherries. Can I use the same recipe for cherries?

10:13 PM, July 31, 2011  
Anonymous Culinary School: Three Semesters of Life, Learning, and Loss of Blood said...

Jams, jellies, conserves ... we didn't do any of that at culinary school (I wrote all about it, here: "Culinary School: Three Semesters of Life, Learning, and Loss of Blood" - http://t.co/6yZyMNf). I think I'll try at home. Oh yes. And I know where to get the last of the strawberries, too!

8:35 AM, August 01, 2011  
Blogger Katja said...

I had just finished making strawberry jam when I sat down and saw this entry! I made 6 cups of sliced, slightly mashed strawberries, 4 tablespoons of fresh lemon juice, and 2 cups of sugar into this glorious, lazily firm jam. The best part? The little warm bit left over that didn't get into the jar. We had Julie's frozen yogurt with a healthy drizzle of the strawberry stuff. Yum!

9:36 AM, August 01, 2011  
Blogger Benjamin Wayne Smith said...

Beniamino in Italia dice:
Thank you for keeping me company while he enjoyed my cocktail. Reading the blog makes me feel like I'm sitting around your kitchen table.

10:05 AM, August 01, 2011  
Anonymous Lauren said...

Hello!
So I made this recipe and it was awesome! Really elevated the flavor of some already amazing strawberries. :)
A funny thing happened though; I put the berries in an jar to store and screwed the lid on it while the mixture was still hot and it actually sealed! Do you think I could store the berries at room temp if I had sanitized the jar first? I would love to make a large batch of this now to have for the winter. :)

3:45 PM, August 01, 2011  
Blogger jill said...

you rock! I never have lucky with jam/jelly but this recipe looks foolproof. also, I used to work at bookshop santa cruz, and they have your signed poster!

x. jill
www.thoseghosts.blogspot.com

7:56 PM, August 03, 2011  
Blogger Molly said...

imogenlily, I apologize for the slow reply! I've been out of town at a family wedding. But it's wonderful that you're coming to Seattle, and to Delancey!

Unfortunately, I am not the best person to ask about hotels. (I've never stayed in one here!) But I've heard good things about the Inn at the Market, the Ace Hotel, Hotel Max, and the Hotel 1000. You might start there - and consult Tripadvisor.com, too. I've had good luck finding hotels that way. As for Ballard, it is a great neighborhood for walking, yes. Don't miss Ballard Avenue (little shops, gelato, and there's a farmers market there on Sunday mornings), and there's some good stuff on Market Street, too. Cafe Besalu, on 24th Avenue, makes fantastic croissants and ginger biscuits. And be sure to check out the Ballard Locks! Delancey is a bit to the north, in a more residential area, but there is a great bakery next door and a sweet little umbrella shop...

9:35 PM, August 03, 2011  
Blogger Brenda Sloan Stevens said...

Pensione Nichols, one block above the Market, is reasonable and charming.

The Hoods are done in Portland, have been for awhile, and I am a strawberry snob about Hoods. But the Seascapes aren't bad and you can still get them here, and it's the first week of August. I say go for it.

7:49 AM, August 04, 2011  
Blogger Jonha | FriendsEat.com said...

No way! Who would have thought this delightful dish is easy to cook? :)

7:11 AM, August 05, 2011  
Blogger shirenesBEAN said...

There's something really comforting about strawberry conserve...maybe it's because my aunt recently made some for me so now I associate strawberry conserve with family and such... :)
Thank you for the recipe, I will definitely try it out!

10:22 AM, August 05, 2011  
Anonymous Matskafferiet said...

Yum, strawberries are the best!

7:57 PM, August 11, 2011  
Blogger Cara Winter said...

Molly,

Right after you posted this Conserve recipe, I decided to give it a whirl with a bunch of strawberries that I was about to lose (my husband loves Costco, and thinks we eat more berries than we actually do), and indeed, it was divine.

I served my little boy (Avery, he's going to be 4 years old next week) your Berg's French Toast (ah, oil, NOT butter, best idea evAH!) topped with the conserve. It was incredible. Avery ate all the berries off of his french toast, and asked for more. How could I refuse?

He's asked for it several times since. "Do you have any Conserve, Mommy?" he asks? *LOVE*

Hence, the reason I'm still awake at 11:30 the night before vacation - making more conserve for the boy. I can't wait to watch him gobble it up, tomorrow morning.

9:14 PM, August 15, 2011  
Anonymous Anonymous said...

Do you have to put in a can. Could you put in a bowl instead.
Thanks Ashley

9:33 PM, August 22, 2011  
Blogger Angstia said...

I got some scandalously large blackberries at the farmers make this weekend and made this with orange zest and a 1/4 cup sugar to 1 cup of berries ratio. It was not long for this world! Thanks for another winning recipe!

11:40 AM, August 28, 2011  
Blogger Food Fairies said...

Absolutely Love this!!!

4:22 AM, September 22, 2011  
Anonymous Annie said...

Molly, I don't see why you could not can this recipe. You can BWB can fruit packed in light syrup. You can even pack berries in water, apparently. The one thing I would probably be sure is that the syrup is still juicy enough to cover everything, which it looks like it is. Here's another link to a site that is very food-safety oriented, and which has a recipe for canning strawberries at a rate of 1/2 cup sugar to 1 quart (4 cups) fruit: http://pickyourown.org/strawberries_canning.php. The only thing the conserve does is cook down the syrup to make it denser, which shouldn't change the acidity.

Hope this helps. I plan to try this recipe soon as strawberries are in season again!

9:22 AM, May 07, 2012  
Anonymous Niki said...

That looks fantastic!
I laughed when I read about you 'liking your toast with butter and your scones with themselves' I feel exactly the same so have the same jam eating/making problem. I solve this by making the occasional jam tart. Fabulous warm with cream or ice-cream! Haven't tried these recipes but felt as you had been so generous with your recipe I should at least include a couple of links. :)
http://www.davidlebovitz.com/2008/07/jam-tart/
http://greekfood.about.com/od/cakes/r/pasta_flora.htm

10:06 PM, February 04, 2014  

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