From the iconic strawberries at Wimbledon to the glorious PYO signs popping up around the Kent countryside to the roadside stalls and punnets of succulent strawberries in the supermarkets, nothing screams summer like fresh (Kentish) strawberries!
Sometimes nothing beats the simple strawberries and cream in a bowl whilst sat out in the summer sun but if you want to impress with some delicious desert recipes this summer, look no further.
Strawberry and Champagne Jam
Even if this is your first time making jam this recipe from www.allrecipes.com is easy to follow and includes ingredients you can buy at most supermarkets.
4 ½ cups crushed strawberries
½ cup dry champagne
¼ cup of lemon juice
1 (1.75 ounce) package of powdered fruit pectin
7 cups of white sugar
Plus 3 empty jars of your choice
“Nothing screams summer like fresh (Kentish) strawberries!”
- Combine strawberries, champagne, lemon juice, and pectin in a nonreactive pan; bring to boil. Stir sugar into strawberry mixture; cook, stirring constantly, until mixture returns to a boil. Cook until sugar dissolves, 1 to 2 minutes.
- Sterilize the jars and lids in boiling water for at least 5 minutes. Ladle jam into hot, sterilized jars, filling to within 1/4 inch of the top. Run a knife or thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids and screw on rings.
- Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars into the boiling water using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary to bring the water level to at least 1 inch above the tops of the jars. Bring the water to a rolling boil, cover the pot, and process for 15 minutes.
- Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.
Strawberry and Rhubarb Ice-cream
Another fantastic ingredient that you may even have growing in your garden is rhubarb. Combine these two wonderful summer fruits to create the most mouth-watering ice cream. Why not try this recipe from Taste of Home?
2 cups diced fresh or frozen rhubarb, thawed
1 ¼ cups sugar, divided
½ cup of water
2 tbs strawberry gelatine powder
½ tsp ground cinnamon
½ cup miniature marshmallows
1 cup whole milk
¼ tsp salt
2 cups heavy whipping cream
1 tsp vanilla extract
- In a small saucepan, bring the rhubarb, 1/2 cup sugar and water to a boil. Reduce heat; cover and simmer for 10-12 minutes or until rhubarb is tender. Remove from the heat; sprinkle gelatine and cinnamon over rhubarb mixture. Let stand for 1 minute. Stir until dissolved. Cool to room temperature. Stir in marshmallows.
- In a large saucepan, heat the milk, salt and remaining sugar to 175° (2 ½ minutes). Remove from the heat; stir in cream and vanilla. Refrigerate until chilled.
- Pour into cylinder of ice cream freezer; process for 10 minutes or until mixture begins to thicken. Add rhubarb mixture; freeze according to manufacturer’s directions.
- When ice cream is frozen, transfer to a freezer container; freeze for 2-4 hours before serving.Yield: 5 cups. Back to the Magazine