Wednesday, May 29, 2013
I’m so happy that the strawberry season last for quite a few months here in sunny California. Right around now, it’s probably the peak of the season. There are just so many different recipes featuring these lovely, sweet, and juicy jewels, that I still wanted to create and share with you. From the comments of the Strawberry and Lime Sparkle post not long ago, I noticed that the strawberry season had not started for those who live in different parts of the world. I cried a little because of that, just for you. Well, I hope as the temperature continue to rise up, the strawberries are also ready at the market stands waiting for you to take them home. Today, I’ve created another treat for you, Strawberry Jelly (新鮮草莓果凍), featuring strawberries.
I guess you all know how much I love Jelly/Jell-o from the Jasmine Tea Jelly 茉莉花茶果凍 recipe post. Yes, making my own “flavored” jelly is pretty fun. Besides I can play with different flavors, I also know exactly what goes in the recipe, and into our tummies, eventually. Most importantly, I can also leave out ingredients that I don’t like to have in my food, such as artificial flavors and colorings. When you can get the real flavor from the real thing, why would you want something artificial, right?
This Strawberry Jelly recipe only has 5 ingredients. Set the chill time aside, you can prepare this treat in about 15 minutes. As I believe, sometimes, less is more. Since, there are only a few ingredients here, make sure you use the best quality of ingredients that you can get your hands on. The strawberries really shine through in this recipe, and they should be. This strawberry jelly is sweet, tart and really refreshing. The chilled and bouncy jelly will cool you down instantly in this warm weather. You can add a dollop of freshly whipped cream and a spring of mint to garnish, or enjoy it as is. As always, I can’t quite decided which one I love more. Guess I’ll have to do more “testing” to find out.
I hope you’ll give this recipe a try. What other seasonal fruit or vegetables that you can’t wait to cook more? For me, there are quite a few such as mangos, cherries, zucchini, rhubarb, and asparagus. How about you? I would love to hear from you.
Homemade Strawberry Jelly (新鮮草莓果凍): (Printable Recipe)
Makes: 6 small cups
2 cups organic strawberries, diced and divided
1 package (7grams) unflavored powdered gelatin
1 1/4 cups water
1/4 cup sugar (I used vanilla sugar)
juice of 1/2 lemon
In a small bowl, stir 1/4 cup water and the powdered gelatin together. Let mixture proof for 5 minutes.
In a food processor or blender, combine 1 1/2 cups of strawberries and lemon juice together. Blend until smooth.
In a small sauce pan, heat the remaining 1 cup of water and sugar together until dissolved. Add the gelatin mixture and heat until gelatin dissolved completely. Off the heat and let mixture cool down slightly.
In a large mixing bowl, stir the strawberry gelatin mixture and remaining ½ cup diced strawberries together. With a ladle, evenly divide the strawberry jelly mixture into small cups or ramekins; chill for at least 2 hours or until firm before serving.
Serve with a dollop of freshly whipped cream and extra strawberries on top if desired.