Strawberry is such a great summer flavour, not least for its association with summer picnics and Wimbledon. This strawberry and mint curd is a sweet summer treat and a good way to use up the strawberries that finally ripened here (if they really need using up). Mint goes well with strawberries, and the fruit/mint combo reminds me of a jug Pimm’s.
Posts Tagged Preserving
Tagged As: Curd, Mint, Preserving, Strawberry, Strawberry curd | Categories: Preserves, Recipes | Leave a Comment
Tagged As: Balsamic vinegar, Black pepper, Jam, Preserving, Strawberry, Strawberry jam | Categories: Preserves, Recipes | Leave a Comment
Like the plain strawberry jam I made last month, this recipe for strawberry, black pepper and balsamic jam is adapted from one by Pam Corbin in the River Cottage Preserves book. (Fabulous book, I definitely recommend it.) Balsamic vinegar and black pepper are both classic ingredients to combine with strawberries, and their addition here make a lovely rich, spicy strawberry jam. I used about 1 tsp of ground black pepper, but you can add more or less to suit taste.
Tagged As: Jam, Preserving, Strawberry, Strawberry jam | Categories: Preserves, Recipes | Leave a Comment
Well, it’s mid-June and Summer Solstice is just over a week away, yet it’s grey, damp and miserable outside. Getting in the kitchen for a spot of strawberry jam-making is a good a way as any of banishing the rainy-day blues. I can’t think of a flavour more evocative of British summertime than the humble strawberry.
Tagged As: Curd, Preserving, Raspberry, Raspberry curd | Categories: Preserves, Recipes | Leave a Comment
Imagine the fruity, summery fragrance of homemade raspberry jam. Now picture the smooth, creamy texture and citrous tartness of lemon curd. Can you imagine combining those two delights into one jar? This recipe for raspberry curd does just that!
As gorgeous as this curd is, it’s extremely hard to find it anywhere to buy. I had my first taste of it when I discovered a jar of it in the food tent at a local agricultural show. A couple of years later, I was brought back a jar from Scotland. Apart from those two occasions, I’ve never seen it, so I knew I’d have to find a recipe to make my own.
Now, you don’t have to include lemon juice to make raspberry curd, but I think it gives a better taste. Without the lemon, the end result is a bit sweeter, and tastes a little like sherbet. So, it comes down to personal preference, but I find the tart lemon offsets the sweet raspberries perfectly.