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Recipes for Strawberry Jam, Frozen Strawberries, Strawberry Lemonade, Strawberry Rhubarb Freezer Jam and More

by JR Coffey, author of Country Canning and Country Canning II

Preserved Strawberries 1
Cap, wash and weight strawberries. For every pound of strawberries, use one pound of sugar. It is best to cook one quart at a time. Combine berries and sugar. Let stand
several hours, then bring to a boil and cook for 20 minutes. Skim as needed. Remove from fire and plump overnight. Pour hot preserves in a shallow pan and allow to cool.
Shake pan occasionally. Cover with plastic wrap when cool. This makes the strawberries plump up and absorb the syrup. Next morning, pack cold preserves into jars.
Wipe jar rims, seal and process at 180 to 190 for 20 to 25 minutes. Do not allow water to boil or berries will shrink considerably.

Preserved Strawberries 2
Use firm, ripe whole berries. Scald 2 full heaping quarts, leaving them in boiling water 2
minutes. Drain and add 4C. sugar. Boil 2 minutes, counting the time after the entire
contents of pan are bubbling. Remove from fire and after bubbling has stopped, add 2
more C. sugar. Boil 5 minutes. Pour into shallow pans so preserves are not over 1 12"
deep. Let stand overnight. Cover with plastic wrap when cool. Shake the shallow pan
frequently so berries will plump and absorb the syrup. Can as directed in Recipe 1.
Makes 5 to 6 half pints.


Strawberry Honey

 3 pounds sugar
1 C. water   

Boil sugar and water for 5 minutes. Crush 1 quart box of strawberries (2 C. mashed) and
add with
1/2 t. powdered alum to the syrup. Boil about 1 minute. Skim off. Pour into
bowl or pan. Cool and allow to stand overnight (cover when it is cool). Fill jars, seal and
process in water bath for 10 minutes at boiling or 20 to 30 minutes at simmering (180° to

Strawberry Jam
5 C. crushed strawberries

4 T. lemon juice (needed for better set)

7 C. sugar

1 box powdered pectin 

Make according to Dry Pectin Method. Makes 8 to 10 half pints. If strawberries are really ripe,
it may be necessary to add 1/4 to 1/2 t. citric acid to add in jelling.

Strawberry Lemonade
4 quarts strawberries, hulled
4 C. fresh lemon juice (about 16 lemons)
3 quarts water
6 C. sugar
Lemon Line soda or Gingerale
In a blender or food processor puree the strawberries. Place in large kettle, add lemon
juice, water and sugar. Bring to 165° over medium heat, stir occasionally (do not boil),
remove from heat, skim foam. Pour hot into hot jars, leaving ~ "headspace. Seal and
process 15 minutes in boiling water bath. To serve: mix 1/3 concentrate with 2/3 soda.
Yields: 6 quarts of concentrate. A wonderful drink for the Summer or for holidays.

Big Batch Freezer Jam
4 C. mashed strawberries or red or black raspberries
8 C. sugar
Combine and let stand for 20 minutes.
2 boxes powdered pectin (Sure Jell)
2 C. water
Mix pectin and water. Bring to a boil and boil rapidly for 1 minute, stirring constantly.
Remove from heat, add to berry mixture. Mix and stir 2 minutes by hand. Fill containers
(like plastic margarine bowls). Leave 14 "headspace. Seal. Let stand 24 hours on
counter. Freeze. Makes 8 to 12 half pints. This is from the Cooking With Cherry Glade
Cook Book. It was printed by Cherry Glade Mennonite Church, Accident, MD.

Strawberry Rhubarb Freezer Jam
1/2 pound rhubarb (unpeeled, chopped fine and cooked until tender)
2 C. crushed strawberries
1 (3 ounce) pkg. liquid fruit pectin
1 T. lemon juice
4 C. sugar
Combine rhubarb and strawberries. Add sugar and mix well. Mix liquid pectin and
lemon juice. Add to fruit and stir for 3 minutes. Some sugar crystals will remain. Pour
into containers, leaving 14 "headspace. Seal and let stand at room temperature on
counter for 24 hours. Store in refrigerator for use in 3 weeks, or freeze. I would add 2 to
3 T. of water to rhubarb. It should cook in less than 5 minutes.


Frozen Strawberries
7 C. sugar
4 C. water

Mix. Bring to boil and let cool completely. Clean and prepare enough strawberries for 7
quarts or 14 pint containers (either slice or leave whole). Divide cooled syrup among
strawberries in the containers and freeze. (Just divide the syrup evenly and add nothing
else.) My all time favorite recipe from the Big Valley Amish Cookbook. The recipe was
submitted by the late Mrs. Daniel P. Kanagy.


More articles about canning basics can be found in this blog, Country Canning Corner.

All information and recipes in this column are true and correct to the best of our knowledge. The author and Mid Shore Life disclaim any liability in connection with the use of this material.

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