It seems wrong, but so right. Opening a jar of strawberries in the middle of windy November, the best taste of summer, perfectly preserved. In July, I bought a flat of strawberries, and made four kinds of strawberries preserves, all from Canning for a New Generation: Strawberry butter, Strawberry-Mint Syrup, Low Sugar (all fruit) Strawberry Jam and (the best of the bunch) Whole Strawberries in Syrup.
see this post), would be those dreamy, unbelievable strawberries.
Now I've made you jealous, because you don't have these perfect strawberries in your fridge. Sorry. Use a scoop of your favourite jam instead, or if you have some frozen berries, cook them down with some honey.
This tapioca recipe is from the back of the Bob's Red Mill package - a traditional English-style tapioca pudding. If you're looking for a more Asian style pudding, or a vegan version, try one of these posts.
Coconut Tapioca Pudding with Strawberry Preserves
1/3 cup small pearl tapioca
3/4 cup water
2 1/4 cup coconut milk (you can use one whole can and top it up with another type of milk)
1/4 tsp salt
2 eggs, yolks and whites separated
1/2 cup sugar
1/2 tsp vanilla
Strawberry preserves, or other cooked fruit or jam.
Soak tapioca in water for 30 minutes. Add milk, salt, and egg yolks and stir to combine. Bring to a boil over medium heat, then turn down to low heat. Simmer, stirring often for 15 minutes. In a separate bowl, beat egg whites and sugar until soft peaks form. Fold a few spoonfuls of hot tapioca into the egg whites, then fold the whole mixture back into the tapioca. Cook over low heat for 3 minutes, stirring often. Let cool for 15 minutes, then add in vanilla. Serve warm or cold, with fruit on top.
(I've been sorting through my cupboards, making sure all my jars are labeled, and trying to use up old ones from last year. So many delicious preserves - vanilla peaches, rhubarb orange jam, caramelized onions, plums in honey syrup, dilly beans and so much more!)