Strawberry Recipes

Johnson's Strawberry Jam

Our favorite recipe is for frozen strawberry jam. Use SURE-JELL TM Brand Pectin.
2 Qts. needed for a batch of cooked jam.
1 Qt. needed for a batch of freezer jam.

Step 1
*Prepare fruit - wash and remove stems and crush 1 quart of strawberries.
*Use 2 cups crushed strawberries and 4 cups sugar
*Measure fruit into a large bowl
*Measure sugar into a medium bowl (scrape excess sugar from top of cup with a spatula to level for exact amount)
*Stir sugar into fruit. Set aside for 10 minutes, stir occasionally
(Do not reduce sugar or use sugar substitutes. The exact amounts of sugar, fruit and pectin are necessary for good results)

Step 2
*Stir 1 box SURE-JELL and 3/4 cup water in small saucepan (It may be lumpy before cooking). Bring mixture to a boil on high heat, stirring constantly. Boil and stir 1 minute. Remove from heat.

Step 3
*Stir pectin mixture into fruit or juice mixture. Stir constantly until sugar is completely dissolved and no longer grainy, about 3 minutes. (A few sugar crystals may remain). Pour quickly into clean plastic containers to within 1/2 inch of tops. Wipe off top edges of containers; cover with lids. Let stand at room temp for 24 hours to set. Some jams are slow to set. If not set after 24 hours, refrigerate for time indicated on recipe. For immediate use, store in refrigerator up to 3 weeks. Freeze remaining containers for up to 1 year. To use, thaw in refrigerator.

Here are some more ideas of what to do with Strawberries

* Tossed in a salad with spinach and grilled chicken
* Puréed and chilled in a summer soup
* Combined with muesli and low-fat yogurt
* Awash in almond liqueur and dark chocolate shavings
* Baked in oatmeal or flaxseed muffins
* Puréed and poured over baked warm brie
* Chopped up in a curried ginger chutney