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Fresh strawberries are covered with homemade strawberry jelly and using POMONA’S UNIVERSAL PECTIN available at natural foods stores. This product is made from citrus peels and does not contain any animal ingredients. To make your own jelly, SEE the jelly recipe below. Or for quicker results, purchase a fruit juice sweetened only spread or jelly with no additives or food coloring and the first ingredient listed being strawberries. These are available at natural food stores, TRADER JOE’S and some supermarkets. To keep the bottom crust from becoming soggy, a thin layer of yogurt cheese is used. Or for vegetarians and dairy allergies, use soy cheese. Jelly recipe listed below should be made a day ahead as well as the yogurt cheese.
Ingredients
1–9 inch baked pie crust See INDEX: PIE CRUST
2/3 cup fat free yogurt cheese – See INDEX: YOGURT CHEESE
6 cups fresh strawberries – remove stems wash and pat dry
1-1/2 cups strawberry jelly or 10 ounce jar of fruit spread for glaze
2 tablespoons waterTechnique
Prepare strawberry jelly a day ahead (See JELLY recipe below). Prepare yogurt cheese a day ahead. Have a 9 inch baked pie crust ready. Bring yogurt cheese or other cheese of choice to room temperature and gently spread onto bottom crust. Wash strawberries using a drop of dye free dish soap, rinse thoroughly and pat dry. Cut each large berry in half leaving small ones whole. Place each cut berry close together with cut side of berry down into cheese. Continue placing berries close together until all are used and shell is filled. Heat jelly in its glass jar 1 minute in microwave on high and stir until smooth. Or place fruit spread into 2 cup size glass bowl; add water, heat 1 minute in microwave on high. Wet pastry brush, blot excess water with paper towel, then dip brush into jelly or fruit spread as this prevents the brush soaking up the jelly or spread and cleanup is easier. Spread glaze carefully over entire surface of fruit sealing it right to the crust edge. Place pie in refrigerator to firm glaze before slicing, about 1 hour.
Yield – 8 Servings
Strawberry Jelly
Frozen strawberries yield more juice than fresh strawberries. Buy frozen berries that have no additives of any kind: just strawberries. There is no need to add food coloring as the natural color of the berries gives a beautiful, red color. Make this jelly a day ahead to allow it to set up. To use in the pie, follow directions above.
Ingredients
4 cups frozen whole strawberries
2/3 cup water
1/3 cup evaporated cane juice – FLORIDA CRYSTALS, TRADER JOE’S OR NATURAL FOOD STORE BRANDS
2 teaspoons POMONA’S UNIVERSAL PECTIN – available at Natural foods stores
2 tablespoons evaporated cane juice OR 2 tablespoons of brown rice syrup
1 tablespoon brown rice syrup – available at natural foods storesTechnique
In a 2 quart glass mixing bowl place the frozen berries, water and 1/3 cup of crystals. Microwave, uncovered, for 4 minutes on high, then stir. Microwave another 6 minutes at 50% power then stir. Remove from microwave and strain juice into 1 quart glass mixing bowl pressing on berries to release all their juice then discard pulp. In small custard type cup combine pectin, crystals or rice syrup, then slowly whisk in 1/4 cup of the hot juice stirring thoroughly to avoid lumps and have a smooth mixture. Now whisk this mixture back into the hot juice and microwave on high 90 seconds. Whisk and microwave for 3 minutes at 50% pour. Whisk and pour liquid into clean pint jar, cover and cool to almost room temperature before refrigerating. Jelly will thicken as it cools.
Yield – Approximately 2 cups
All rights reserved . These recipes are supplemental to and property of COOKING HEALTHIER WITH THE HEALTHY COOK by Helen Taylor Smith. Permission is granted for personal use only. No commercial use permitted without explicit written contract with the author.