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Wash your two jam jars using hot, soapy water. Rinse completely, but do not dry them. Place wet jam jars in the microwave on high for 30 - 45 seconds. this creates a steam clean effect and is gentler on your jars and the microwave. Using a clean kitchen towel or oven mitt, remove the hot jars from the microwave and fill promptly.
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Put the berries, lemon juice and zest, and sugar into a heavy bottomed saucepan and bring to a boil, stirring to dissolve the sugar. Keep heating the jam until it reaches a temperature of 220 degrees F., stirring often. Warm lids in hot (not boiling) water to sterilize and soften seal. Add the basil in the final 5 minutes of cooking.
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Run a finger through the chilled mixture to check thickness. Once at temperature, remove from heat and, if canning, pour in readied jars. Top with lids and rings and place them in a boiling water bath for ten minutes. Remove from the water bath and let cool for 12 hours. Check lid to ensure jar has sealed.
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In the center of the rectangles place 1 ½ Tbsp. of strawberry preserves, leaving about ½ inch around the boarder. Top with strawberries and a pinch of fresh basil. Spread the egg wash around the perimeter of your pastry sheet. Top with a second pastry sheet, press and pinch to glue them together.
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For Strawberry Cake: Preheat the oven to 350F/177C and line two, 8-inch (20-cm) cake rounds with parchment paper. In a large mixing bowl, beat together softened butter, sugar and vanilla until fluffy. Add the egg whites or eggs and beat again until creamy and smooth.
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Remove from heat and let sit for 5 minutes, skimming off any foam that may have formed. Ladle jam into jars, leaving 1/4-inch of headspace. Wipe jar rims and threads. Screw on lids and rings. Process in a boiling water bath for 10 minutes. Remove from water and let cool completely, 12 to 24 hours. Check seals.
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Mash strawberries in a medium pot with a potato masher. Add. Stir in lemon juice, sugar, and salt. Cook. Bring mixture to a boil over high heat. Once boiling, turn heat to medium and add cornstarch mixed with cold water. Stir. Let simmer over medium heat for 7 minutes, stirring every minute. Cool.
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Stir strawberries, lemon juice, sugar, basil, and a pinch of salt together in the bowl of a slow cooker. Cover and cook on low for 6 hours, until berries are soft. Turn off the heat and let berries cool for 10-15 minutes. Use kitchen tongs to remove basil leaves from the slow cooker; compost or discard the leaves.
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Pulse until the basil is finely minced and the sugar turns a pale green color. Set aside. Remove the lid from the pot and stir the lemon juice into the berries (after they have simmered for 10 minutes). Add the sugar, ½ cup at a time, waiting for the liquid to return to a boil before adding more.
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Ingredients You'll Need. Scroll to the recipe card for the full details! Cream Cheese; Strawberry Basil Preserves; Fresh Challah Bread: Sliced into thick 1-inch slices. Eggs and Whole Milk: For soaking the bread. Honey and Vanilla: For sweetness and depth of flavor. Berries: Fresh organic strawberries, raspberries, and blueberries make the best garnish for French toast!
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Boil and stir 1 minute. Immediately stir in basil. Remove from heat; skim off foam. Ladle hot mixture into 9 hot half-pint jars, leaving 1/4-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight. Place jars into canner with simmering.
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This is a super QUICK and EASY recipe for strawberry preserves (with or without basil) made right in the ninja Foodi! 👇👇👇 CLICK FOR RECIPE & DETAILS 👇👇?.
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Instructions. Wash the canning jars, lids, and bands in hot, soapy water. Rinse thoroughly. Place the jars in a large pot filled with water, ensuring they are fully submerged. Bring the water to a boil and let the jars boil for 10 minutes to sterilize them. Keep the lids and bands in simmering water until ready to use.
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Instructions. About 30 minutes prior to serving, rinse, pat dry and hull the berries then slice or cut into bite-sized pieces and place in a medium mixing bowl; cover and set aside. Prepare whipped ricotta by placing all ingredients into a mixer or blender and mixing on high until well combined and 'fluffy'.
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Place a plate in the freezer. In a saucepan over medium heat, stir together the berries and sugar. Cook over medium-low heat until the berries have mostly broken down, stirring occasionally to prevent the sugar from scorching. Don't over-reduce, or it will not remain spreadable. After about 20 minutes of simmering, place a small amount of the.