In truth, this is actually two recipes: it yields a fruit syrup that is a stunning Day-Glo red starter for bubbling cold beverages, and also its by-product—my most favorite strawberry jam recipe to date. Absolutely do not discard the macerated fruit left over from making the syrup; when tossed in a food processor or food mill with a squeeze of orange juice, it’s a jam that can be stored fresh in the refrigerator for a few days or canned for later. (The same is true for the other two syrups in this chapter: they give you syrup AND yummy jam.) Note that if you can this syrup, the flavor will indeed become cooked, though it still makes a good soda.
- About 2 pounds ripe organic strawberries, washed, hulled, and halved (7 cups)
- 3 1/2 cups sugar
- 3 tablespoons orange juice (about 1/2 orange)
- 2 tablespoons crushed black peppercorns