Do you remember my strawberry jam? Well, since I prepared breakfast and ‘become more pleasant, summer, vitamin, energy in the right place ….. But a jar and ‘finished after a week of pleasant breakfast, a jar I gave it to a friend, neighbor to another ….. The stock was declining and so I took a decision to procure other strawberries like the ones that brought me Milena! Strawberries bio, Km Zero ….. more then good, fragrant, deep red and glossy, rich in flavor because sun-ripened and picked just before the acquisition. Another box ….. still jam with strawberries and very little sugar ….. but an idea I mix for the head: to make a compote Sugar Free flavored wine, red of course ….. with a sweet red wine and a little ‘bubbly ….. a DOLCEBACCO dell’Oltrepo ‘Pavese!
So and ‘born my made with red wine ….. and to make it even more aromatic I also added a bit ‘of Sichuan pepper, so delicate and with a slight hint of lemon ….. Enjoyed with cheese or simply with a salty crackers and ‘excellent, has a predominant note of strawberry taste slightly sour, spicy and complimented by the scent of red wine.
Ingredients: 700 grams of strawberries, 15 cc of red wine (about 1 cup), a teaspoon of ground Sichuan pepper, a tablespoon of lemon juice, 2.5 g of agar agar bio powder (a teaspoon).
Wash strawberries, deprive them of the green stem and cut into small pieces. Let them soak in the wine for about an hour: add a tablespoon of lemon juice and cook for about 30 minutes. I used, for cooking, a robot that mixes with planetary motion and cooks, for a traditional cooking mecolare and continuing education as it bakes. In a small amount of wine at room temperature (about 3 tablespoons) to dissolve the agar agar mix thoroughly with a spoon. Add the agar dissolved in strawberry cooking together with a teaspoon of finely ground pepper. After 5 minutes, check the density of the composite with a “proof of saucer” (lay on a cold saucer half a teaspoon of compost, leave the saucer 2 minutes in the refrigerator and then tilt). The compote should be thickened and not slip when you tilt the plate.
As for a normal jam, fill the jars with an appropriate cap vacuum, flip them up to proceed to their cooling and boiling for about 30 minutes.
