I am so happy to have written this cookbook, and this recipe might be the main reason. This combination has been percolating for a while — since, I think, a trip to a patisserie in Paris — and from the first test batch it’s been love at first taste. There was actually a “YUM” written on the test recipe (not sure who wrote it, but I fully concur).
Ingredients
5 lb hulled, quartered strawberries*
1 vanilla bean
½ cup fresh lemon juice
4 lb (8 cups) sugar
½ cup shelled pistachios, toasted at 350°F for 5 to 7 minutes, and chopped
* You will need about 5¼ lb of whole fruit.
Instructions
Cut vanilla bean in half lengthwise and scrape out the seeds with the dull side of a paring knife. Stir vanilla seeds into lemon juice and whisk to separate seeds.
Stir berries together with sugar and vanilla-lemon juice. Macerate overnight in the fridge.
The next day, strain accumulated juices into a jam pot. Reserve berries. Boil juice to set at 220°F. Add berries and bring back to a boil, skimming often. Cook to set, again to 220°F; check set on a cold plate (see page 16).
Add pistachios and bring back to one last boil.
Let sit 5 minutes, then ladle into hot sterilized jars, wipe rims, place sterilized lids on jars and process 15 to 20 minutes.
Notes
Great with the following recipes: Eton Mess, 205 | Bruléed Steel-Cut Oatmeal, 119 | Brie & Preserve–Stuffed French Toast, 120
Perfect cheese pairing: Saint-André
Other serving suggestions: Off a big spoon! | On ice cream
Recipe by Food Bloggers of Canada at https://easy-fatloss.today/the-preservatory-by-lee-murphy-cookbook-review/%3C/div%3E