STRAWBERRY RECIPES

In a bowl, add the strawberries one layer at a time, and crush them with a potato masher. Measure exactly 2 cups of berries, and place into a large bowl. Stir in the sugar, and let stand for 10 minutes - stirring occasionally.

Mix the water and the pectin in a small pan and bring to a boil; stir for 1 minute. Remove from heat and pour this into the fruit mixture. Stir constantly for 3 minutes or until the sugar is dissolved. (If a few crystals are remaining, that's okay)

Fill the dry plastic containers right away to within 1/2" from the top. Wipe off the edges and seal immediately. Let stand at room temperature for 24 hours.

It is now ready to devour. You can keep it in the refrigerator for 3 weeks, or in the freezer for 1 year. If frozen, thaw frozen jam in the refrigerator.

Here are some more homemade jam recipes.

HOMEMADE STRAWBERRY DESSERT RECIPES





Strawberry Daiquiri Recipe

Best Strawberry Margarita Recipe

Strawberry Measures, Equivalents, and Substitutions

• 1-1/2 pounds = 2 pints or 1 quart
• 1 pint fresh strawberries = 1-1/2 to 2 cups sliced
• 1 pint = 12 large strawberries
• 1 pint = 24 medium strawberries
• 1 pint = 36 small strawberries
• 1 pint = 2-1/2 cups whole small strawberries
• 1 pint = 1-1/4 cups pureed
• 10 ounce package frozen = 1-1/2 cups
• 10 ounce package frozen in syrup = 1-1/4 cups
• 20 ounce package frozen whole = 4 cups
• 20 ounce package frozen whole = 2-1/2 cups sliced
• 20 ounce package frozen whole = 2-1/4 cups pureed
• 1 cup whole strawberries = 1/2 cup puree
• 4 ounces strawberries = 1 cup

from HomeCooking.about.com









Following is an awesome fresh strawberry recipe for muffins. Using fresh strawberries makes these muffins out of this world good.

HOMEMADE STRAWBERRY MUFFINS

Ingredients

1-2/3 cups fresh strawberries
2/3 cup white sugar
1/3 cup vegetable oil
2 eggs
1-1/2 cups flour
1/2 tsp baking soda
1/2 tsp salt
1/2 tsp cinnamon

Directions

PREHEAT oven to 425 degrees. Spray a muffin tin with vegetable oil.
In a large bowl, slightly smash the strawberries with a fork. Stir in the sugar, oil and eggs and gently mix. Add the remaining ingredients and gently stir until just until moistened. Spoon batter into each muffin cup; bake for 15-18 minutes or until light golden brown. Cool for 10 minutes in the pan and finish cooling on a wire rack.

I have more than just fresh strawberry recipes. Check out the fresh fruit link below.






Warm from the oven and slathered with strawberry butter, this strawberry bread recipe is pure heaven. So get some fresh strawberries and let's bake.

HOMEMADE STRAWBERRY BREAD

2 cups fresh strawberries, sliced
2 cups fresh strawberries, pureed
3-1/8 cups flour
1-1/2 cups white sugar
1 TBS cinnamon
1 tsp salt
1 tsp baking soda
3/4 cups vegetable oil
1 tsp homemade pure vanilla extract
4 eggs, beaten
1 cup pecans, chopped (optional)

PREHEAT oven to 350 degrees. Grease and flour two loaf pans.

Lightly sprinkle your sliced strawberries with sugar and set aside.

Combine the flour, sugar, cinnamon, salt and baking soda; mix well. Combine the pureed and sliced strawberries together, and mix in the oil, vanilla and eggs.

Next add the flour mixture to the strawberry mixture - blending just until the dry ingredients are moistened. Stir in your pecans. Divide your batter and pour into the prepared loaf pans.

Bake for 45-50 minutes, or until toothpick comes out clean. Let cool in pans for 10 minutes and then transfer to wire racks.

Quick Strawberry Butter
1 cup butter, softened
2 TBS homemade powdered sugar
1 cup strawberries, pureed

Use a food processor or electric mixer. Beat the strawberry puree into butter. When fairly smooth, beat in sugar. Pack butter into bowl or a mold. Chill. Makes 1 cup.