May 7, 2009


Posted by Anais Dervaes

With temperatures skyrocketing into the 90's and strawberries ripening faster than we can eat 'em.  Guess what? It was jamming time.

My favorite foodie Alice Waters has this simple sun dried strawberry preserve recipe.

I modified her technique a bit.  Instead of slicing I used my hand cranked food processor to chop the strawberries into small chunks.  Also in lieu of letting the concoction sit in the sun for a few days I put the preserves in our three solar ovens and within a few hours - voila,  sun cooked strawberry preserves to die!

Talk about local and low impact - can't get any better than that.

Washed ripe strawberries fresh from our garden

Into the hand cranked food processor

In a couple of turns, nicely diced!

Pour the sweetened strawberry mixture into the plates

A few go in one solar oven

And another solar oven

Then wait and let the sun do all the work....

In a few hours, the water evaporates leaving a sweet, gooey mess.  Warning! Licking alert!!!! Some of the yummy preserves may not make it into the jars

Here's some that did!

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  1. Very, very good! Wonderful pictures, and step by step procedures! Thankyou!! C

  2. 2

    WONDERFUL pics!! My mother does a variation of the solar oven jam. She does attic jam. Only works on hot days, but it apparently gets the job done!

  3. Did you then water-bath process the jars? Or do you refrigerate it?

  4. Wow I really have to try this method out. It is the easiest I've way I've ever seen jam done. Thanks for the tip.

  5. Good work :)

    How long do they last?


  6. You're killing me! Mmmmmmmmmmmmm!

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