This weekend I gave in to my need to relax and to really do nothing. It resulted in a blissful schedule of sleeping, reading (this book), rummaging around on the internet (to find this really cool IKEA kitchen of the future for example), running, coloring (yes, really this is the best new thing) and simply enjoying getting a little bored.
Considering that we are heading towards the end of strawberry season (!), I am making sure to get my hands on the last bits (and yes, this is just enough to trigger my hamster instincts), to make sure there is enough to take us through winter, even though it is really tempting to simply eat my way through this batch right away.I already mentioned this blog, and I will tell you again what a master piece it is. It made me yearn to make marmelade, even though I have never made jam before.
I was very happy to cook this marmelade with Marisa’s instructions on hand. I have found her descriptions very comforting, especially because I feel a little hesitative to make preserves (I can’t remember which novel it was, but I am sure I read a book where a guest of one of the main characters drops head-down after being served spoiled canned beans at her place).
Strawberry Vanilla Marmelade
Based on this recipe, makes around 1 kilogram of marmelade.
- 750 grams of strawberries
- 350 grams of pectine sugar
- 4 tablespoons of vanilla essence (and pulp)
- zest & juice of 1 lemon added
- 2 pinches of salt
Clean the strawberries and remove the little crowns. I halved the strawberries to make sure that their shape would still provide a little bite. You could however chose to chop these into smaller bits to make sure all does not collapse off your toast (this is the approach David Lebovitz advocates).