Strawberry Preserves

Name: Vermicular
Price range: $$$

Tailored for: Musui–Kamado
or
Oven Pot Click to Modify

Cooking Flow

Cook: 50 min
: REST 20 min; [EXT LOW] 20 min; [LOW] 10 min

Ingredients

1 pack fresh strawberries (500 g), rinsed, hulled

75 g sugar (15% of the fruit)

½ lemon, juiced

DIRECTIONS

Place strawberries in the pot, add in sugar and drizzle lemon juice on top; rest covered for 20 minutes.
Once strawberries sweat, cover and simmer over [EXT LOW] heat for 20 minutes.
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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Musui–Kamado

$670

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Magnetic Trivet

$65

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Oven Pot 2.0

$340

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Reference the chart below to adjust the recipe.
Product	Ingredient Amount	Cook Time	Serving Size
Product 14cm Oven Pot	Ingredient Amount Decrease by 75%	Cook Time 5-10 min less	Serving Size Serves 1
Product 18cm Oven Pot	Ingredient Amount Decrease by 50%	Cook Time Use standard	Serving Size Serves 1-2
Product 22cm Oven Pot/Musui	Ingredient Amount Use standard recipe	Cook Time Use standard	Serving Size Serves 3-4
Product 26cm Oven Pot	Ingredient Amount Increase by 50%	Cook Time 5-10 min more	Serving Size Serves 5-6
Product 26cm Shallow Oven Pot	Ingredient Amount Use standard recipe	Cook Time Use standard	Serving Size Serves 3-4

Strawberry Preserves

Cooking Flow

Ingredients

DIRECTIONS

Note

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