Vermicular | Strawberry Preserves

Strawberry Preserves

Tailored for Musui–Kamado / Oven Pot Click to Modify
Cooking Flow
Cook
50 min
Cooking Steps

REST 20 min

[EXT LOW] 20 min

[LOW] 10 min

Ingredients

1 pack fresh strawberries (500 g), rinsed and hulled
75 g sugar (15% of the fruit)
½ lemon, juiced

DIRECTIONS
  1. Place strawberries in the pot, add in sugar and drizzle lemon juice on top; rest covered for 20 minutes.

  2. Once strawberries sweat, cover and simmer over [EXT LOW] heat for 20 minutes.

  3. Uncover and simmer over [LOW] heat for another 10 minutes or until thick, stirring often.

Note
  • Fruit preserves have high viscosity, so it is recommended to simmer over [EXT LOW] heat to avoid boiling over.

Master the art of your
Musui–Kamado with the Vermicular Cookbook.

A delightful, delicious guide, our cookbook empowers you to master every cooking technique with recipes that span from cherished Japanese dishes to fresh, modern favorites.

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