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4 cups cleaned strawberries (1 liter)
1 box powdered pectin
3 to 4 teaspoons artificial sweetener (15-20 ml)
1 tablespoon lemon juice (15 ml)
Crush strawberries in saucepan. Stir in lemon juice, powdered pectin and artificial sweetener. Bring to a boil and boil 1 minute stirring constantly. Remove from heat. Continue to stir 2 minutes. Pour into sterilized half-pint jars to within 1/4 inch of top. Put on cap, screw band tight. When cool, store in refrigerator or freezer.
Yield: 2-1/2 half pints.
MORE BERRIED TREASURES AND OTHER GOOD PICKIN'S by Elaine Jauman. From Kitchen Treasures. Osseo, IN 55369.
No-Sugar Strawberry Jam
1-1/2 cup unsweetened frozen berries (375 ml)
1/4 cup frozen apple juice concentrate (50 ml)
1-1/2 tablespoons Minute Tapioca (20 ml)
Mix ingredients and let stand for 5 minutes. Bring to a boil stirring constantly. Cool for 20 minutes. Put in jars and store in refrigerator.
Freezing strawberries without sugar for diabetics
In preparing fruits for freezing, work with a small amount of fruit at a time to allow for quick handling and prompt freezing. Wash the fruit in cold water, and if necessary, wash a second time, but always handle it gently. Never allow fruit to stand in water. Lift from the water and drain. When fruit is drained well, remove stems from berries. Strawberries are sometimes sliced or crushed. Sprinkle dry ascorbic acid over berries. Pack in containers to within 1 inch of top. Freeze immediately.
2 cups fresh ripe strawberries (500 ml)
1/3 cup orange (or other unsweetened fruit) juice (75 ml)
Wash and hull strawberries; peel and thinly slice banana. Freeze fruit solid. Combine fresh-frozen fruit with juice in food processor, using the metal blade and process into soft-serve sorbet. (Sweeten to taste with low-calorie sweetener, if desired.) Serve immediately. Makes 6 servings; 45 calories each
1 cup (250 ml) sliced fresh strawberries (thawed/frozen may also be used)
1 cup yogurt (250 ml)
1 cup skim milk or club soda (250 ml)
2 tablespoons honey (25 ml)
Whip all ingredients in blender until smooth. Makes 3 cups. Garnish with whole strawberry or sprig of fresh mint.
1 envelope (1 tablespoon) unflavored gelatin (15 ml)
1 cup water (divided) (250 ml)
3/4 cup sugar (200 ml)
1/8 teaspoon salt (dash)
1 teaspoon grated lime rind (5 ml)
1/3 cup fresh lime juice (75 ml)
2 egg whites
2 cups fresh strawberries, washed, hulled and sliced (500 ml)
3 cantaloupes or small honeydew melons, halved and seeded.
In saucepan, sprinkle gelatin over I /2 cup of the water. Stir over low heat to dissolve. Remove from heat. Stir in sugar and salt. Add remaining 1/2 cup water, lime rind and lime juice. Stir to blend. Chill mixture until almost set (very syrupy), about 1 hour, stirring occasionally. In another bowl (not plastic), beat egg whites until soft peaks form. Slowly add syrupy mixture, continuing to beat on highest speed until mixture is fluffy and begins to hold its shape, about 5 minutes. Fold in sliced berries. Spoon mixture into cavities in melons, Chill until firm. Makes 6 servings.
2 teaspoons cornstarch (10 ml)
1 tablespoon cold water (15 ml)
1-1/2 cups halved fresh strawberries (375 ml)
1/4 to 1/2 cup (50-125 ml) sugar (or artificial sweetener to taste)
1/2 cup (125 ml) jelly – preferably apple or currant
In small bowl, dissolve cornstarch in water. Stir until smooth. In saucepan, combine strawberries, sugar and jelly. Bring to boil over medium heat. Stir in cornstarch mixture and cook, stirring constantly, until clear. Chill. Makes about 2 cups sauce.
Lite Strawberry Slush
Strawberries, Sugar Snap Peas, Apples, Pears, Plums, Pumpkins, Herbs and Perennials ....
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