Freezer jam ... the one in the Sure-jell instructions in the box ... if you have room. I grew up eating that stuff and all the stuff in the store is a disappointment in comparison. I'm out temporarily. I didn't have what I thought I had and missed strawberry season this year ... happens back in February for us.
If you make the strawberry syrup from the real stuff, it makes a great addition to tea to flavor it. Depending on how sweet you make the syrup you won't even have to add sugar to your tea.
Strawberry Jam Cake
1 c. butter
½ c. sugar
1 c. strawberry jam
½ c. strong black coffee
1 t. cinnamon
¼ t. cloves
3 eggs, separated
2½ c. flour
1 t. soda, dissolved in the black coffee
4 T. sour cream
Cream butter well, add sugar gradually and beat well. Add jam and coffee to which spices have been added. Beat yolks of eggs and blend with first mixture. Sift flour and add alternatively with sour cream in which soda has been dissolved. Fold in the stiffly beaten egg whites. Bake in layers in 350 F 45 to 55 minutes. Ice with favorite icing.
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Strawberry Bread
3 c. (heaping) flour
½ t. soda
1 T. cinnamon
1 t. salt
1¼ c. sugar
4 eggs, beaten
1¼ c. oil
1 (10 oz.) pkg. frozen sliced berries, thawed
1¼ c. nuts, chopped
Combine dry ingredients in bowl, mixing well. Add remaining ingredients, beating well. Pour into two greased and floured loaf pans. Bake at 375F for 45 minutes to one hour.
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Strawberry - Pineapple Marmalade
2½ c. pared, cored and finely chopped, fresh pineapple
1 t. grated orange peel
2½ c. chopped orange pulp
7 c. sugar
1½ qts. stemmed strawberries
Combine pineapple, orange peel, orange pulp and sugar in a large sauce pot. Bring slowly to a boil, stirring until sugar dissolves. Cook rapidly 15 minutes. Add strawberries and continue cooking rapidly until thick, about 20 to 30 minutes. As mixture thickens, stir frequently to prevent sticking. Pout hot into hot jars, leaving quarter inch headspace. Adjust caps. Process 10 minutes in boiling water bath. Yield: about 6 half-pints
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Strawberry Grape Jam
1 c. crushed strawberries
1 c. grape juice, unsweetened
1 T. lemon juice
4 c. sugar
1 pkg. sure-jell
¾ c. water
Combine crushed strawberries, grape juice and lemon juice in a large mixing bowl. Add sugar; mix well; and let stand 10 minutes. Combine sure-jell and water in a small saucepan. Bring to a boil, boil 1 minute, stirring constantly. Add pectin to fruit mixture; stir 4 minutes. Pour into can or freeze jars, leaving 1/2" headspace. Adjust caps. Let stand until set, up to 24 hours. Freeze. Yield: about 5 half-pints.
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Strawberry Kiwi Jam
3 c. crushed strawberries
3 kiwi, peeled and diced
1 T. lemon juice
1 T. minced crystallized ginger
1 pkg. sure-jell
5 c. sugar
Combine strawberries, kiwi, lemon juice, ginger and sure-jell in a large sauce pot. Bring to a rolling boil, stirring frequently. Add sugar and return to a rolling boil, stirring constantly. Boil hard one minute. Remove from heat. Skim foam if necessary. Pour hot into hot jars, leaving quarter inch headspace. Adjust caps. Process 10 minutes in boiling water bath. Yield: about 6 half-pints.
