Strawberry Orange Vanilla Preserve
A simply delicious 5 ingredient recipe, 6 if you count water. It's honesty the best thing ever and a beautiful way to make the most of the seasons surplus produce. Layer it over Greek yogurt for an almost too good to be true breakfast parfait or for a quick almost guilt free dessert, spoon it over ice cream or pancakes, add it to a quick layered trifle, stir it into whipped cream.
Equipment
- 1 heavy bottom saucepan large
- 1 spatula
- 1 chopping board
- 1 Knife
- 1 microplane zester
- 2-3 recycled jars
Ingredients
- 800 g strawberry diced
- Zest of 2 oranges
- 1 vanilla bean shell
- 1/8 cup water
- 250-300 g raw sugar / desi khaand
- Juice of 1 lime
Instructions
- Place the diced strawberries, orange zest, vanilla bean shell, sugar and a pinch of sea salt in a large heavy bottom pan. I like to leave this covered in the fridge overnight to draw as much gentle flavour out as possible and softening the fruit in the process. You could leave it for a couple of hours on the counter, else begin immediately.
- Simmer over low heat until it comes to a simmering boil, stir on and off so the liquid doesn't boil over. You'll need to keep an eye on it initially.
- Cook until the mixture is as thick as desired, mashing the berries with the back of a spoon along the way. Taste and adjust sweetness if required.
- Take off heat and add the lime juice. This really brightens the colour and adds freshness.
- Fill into sterilized jars, cool, then refrigerate.