Simple Way to Fraisier Crème Mousseline

Spring Strawberry Chutney

La crème mousseline est une crème pâtissière à laquelle on ajoute du beurre.

Recipe Summary Spring Strawberry Chutney

Most often when you think of preserving strawberries, jam immediately springs to mind. However, this sweet and savory chutney is a fantastic way to extend the fleeting life of fresh berries. Try it with a rich, drippy triple-crème cheese. It's a magical bite.

Ingredients | Fraisier Crème Mousseline

3 pounds strawberries, hulled and diced

1 large red onion, minced

2 cups cider vinegar

1 ½ cups white sugar

1 ½ cups dried currants

3 tablespoons yellow mustard seeds

2 teaspoons salt

2 teaspoons crushed red pepper

2 pods whole star anise

Directions

Submerge 6 empty half-pint jars on a rack in a large pot of water. Cover and bring to a rolling boil, then reduce heat to low to keep jars warm until ready to fill.

Combine strawberries, onion, vinegar, sugar, currants, mustard seeds, salt, red pepper, and star anise in a wide, nonreactive 4-quart pot over high heat and bring to a boil. Once it bubbles, reduce heat to medium; simmer gently, stirring often, until mixture is thickened and a spoon drug through leaves a trail that doesn't fill in immediately, about 1 hour. Toward the end of the cooking, make sure to stir every minute or so to prevent scorching. Remove from heat.

Working with one jar at a time, remove empty jars from canning pot. Using a wide-mouth funnel, carefully ladle jam into jars, leaving 1/2 inch for headspace. Use a clean wooden chopstick to work air bubbles out of jars. Check headspace again and add more chutney if necessary to bring to 1/2 inch from the top.

Wipe jar rims, apply lids and rings (not too tightly), and return jars to canning pot. Cover pot and return water to a rolling boil. Process for 10 minutes. Turn off heat, remove pot lid, and let jars stand in the cooling water 5 minutes to help ensure a good vacuum seal.

Move jars to a folded kitchen towel or wooden cutting board to cool completely before checking seals. Any unsealed jars should be refrigerated and eaten promptly. Store sealed jars in a cool, dark place. Sealed jars are shelf-stable at least 1 year.

Info | Fraisier Crème Mousseline

prep: 35 mins cook: 1 hr 20 mins additional: 5 mins total: 2 hrs Servings: 24 Yield: 6 half-pint jars

TAG : Spring Strawberry Chutney