If you can, use berries as soon as possible after picking.
After you wash and remove stems, berries are freezable.
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)
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.
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
For immediate use, store in refrigerator up to 3 weeks. Freeze remaining containers for up to 1 year. To use, thaw in refrigerator
Heeman's Sweet Strawberry Salsa
One large naval orange
1/2 large crisp apple (like royal gala or empire)
2 cups strawberries
1 tablespoon of honey/splenda/sugar/maple syrup
1 package of tortillas
1 tablespoon melted butter/margarine
Finely chop the four fruits; kiwi and orange are peeled first. Apples cored and strawberries hulled. Final result is more eye appealing if fruit is evenly chopped. We use a chopping utensil like the one used for making salsa. Add sweetener.
Refrigerate fruit salsa until serving.
Brush tortillas with melted butter/margarine. Sprinkle each with cinnamon sugar, stacking each on top of the other as you do the entire package.
Cut into triangle bite sized pieces for scooping up the salsa. Scissors work well for this job, doing 2 or 3 at a time.
Spread out on cookie sheets and cook for 325°F for 15 minutes or until lightly golden. Serve salsa in a decorative bowl set onto a platter surrounded with the tortilla chips.
Thompson Strawberry Bread
2 cups sugar
1 cup salad oil
1 tbsp. vanilla
2 cups flour
1 cup Quick Oats
1 tbsp. cinnamon
1tsp baking soda
1 tsp. salt
1/2 tsp. baking powder
2 cups crushed strawberries
Beat eggs and sugar, add oil and vanilla.
Mix in flour, oats, cinnamon, baking soda, salt and baking powder.
Add strawberries and mix well.
Pour into two greased and floured 4" X 8" bread loaf pans. Bake 1 hour at 350 degrees