Strawberry Jam Recipes

Strawberry Margarita Jam

By: Ardis L.
Makes 6 to 7 half pint jars of jam


Ingredients:

3 cups crushed strawberries (about 6 cups whole berries)
1/2 cup + 2 Tablespoons tequila
1/4 cup + 1/2 Tablespoon triple sec or other orange liqueur
2 Tablespoon finely shredded lime peel
1 package Sure Jell for less or No sugar needed premium fruit pectin
1/2 teaspoon butter (to reduce foaming)


Directions:

  1. In an 8- to 10-quart heavy pot combine strawberries, lime juice, lime peel, tequila, and Triple Sec.
  2. Measure 3 cups sugar into separate bowl.
  3. Mix 1/4 cup sugar from measured amount and 1 box Sure-Jell For Less Fruit Pectin in small bowl. Stir
  4. Stir pectin-sugar mixture into fruit mixture in pot. Add 1/2 teaspoon butter to reduce foaming.
  5. Bring mixture to a full rolling boil (a boil that doesn’t stop bubbling when stirred) on high heat.
  6. Stir in remaining sugar quickly. Return to full rolling boil and boil exactly 1 minute, stirring constantly.

  7. Remove from heat.
     
  8. Ladle quickly into prepared jars, filling to within 1/4 inch of tops.
  9. Process filled jars in a boiling-water canner for 10 minutes (start timing when water returns to boiling).

Easy Strawberry Jam

Ingredients 

2 pounds fresh strawberries, hulled
4 cups white sugar 

1/4 cup lemon juice


Directions:

  1. In a wide bowl, crush strawberries in batches until you have 4 cups of mashed berry. 
  2. In a heavy bottomed saucepan, mix together the strawberries, sugar, and lemon juice. 
  3. Stir over low heat until the sugar is dissolved. 
  4. Increase heat to high, and bring the mixture to a full rolling boil. 
  5. Boil, stirring often, until the mixture reaches 220 degrees F (105 degrees C). 
  6. Transfer to hot sterile jars, leaving 1/4 to 1/2 inch head-space, and seal. 
  7. Process in a water bath (or)
  8. If the jam is going to be eaten right away, don't bother with processing, and just refrigerate.

Strawberry Jalapeno Jam

By: Kris P.

Ingredients:

  1. 4 cups crushed berries (about 7 to 8 cups whole berries)
  2. About 4 Jalapeno peppers. Remove stems and seeds and mince (very finely chop) peppers.
  3. Note: Best to wear plastic gloves while seeding and chopping the peppers.
  4. 1 box SURE-JELL For Less or No Sugar Needed Recipes Premium Fruit Pectin

Directions:

  1. In an 8- to 10-quart heavy pot combine berries, jalapenos, and lemon juice.
  2. Measure 3 1/2 cups sugar into separate bowl.
  3. Mix 1/4 cup sugar from measured amount and 1 box Sure-Jell For Less Fruit Pectin in small bowl and stir to
  4. Stir pectin-sugar mixture into fruit mixture in pot. Add 1/2 teaspoon butter to reduce foaming.
  5. Bring mixture to a full rolling boil (a boil that doesn’t stop bubbling when stirred) on high heat.
  6. Stir in remaining sugar quickly. Return to full rolling boil and boil exactly 1 minute, stirring constantly. Remove
  7. Ladle quickly into prepared jars, filling to within 1/4 inch of tops.
  8. Process filled jars in a boiling-water canner for 10 minutes (start timing when water returns to boiling).

2013 Strawberry Freezer Jam

Ingredients:

2 Pints of Anderson berries, washed,  discard stems then crush.

4 cups Sugar

3/4 cup water

1 package of pectin

Directions:

  1. Measure exactly 2 cups strawberries 
  2. Add 4 cups sugar 
  3. Stir, then let stand 10 minutes
  4. In sauce pan add pectin to the water
  5. Boil over high heat, stirring constantly for one minute, then remove from heat
  6. Stir pectin mixture into Strawberries and sugar mixture. 
  7. Continue to stir for about 3 minutes. 
  8. Pour into freezer safe container leaving ½ inch space on top. 
  9. Freeze. Or can be kept in refrigerator For up to 3 weeks.

Recipe TBD

Coming Soon

Recipe TBD

Coming Soon

Strawberry Dessert Recipes

Strawberry Cheesecake in a Jar

 

Prep: 20 min 

Ready in 50 min


Ingredients 

Crust: 

1 1/2 cups graham cracker crumbs 

1/2 cup butter, melted 

1/4 cup white sugar 

4 half pint canning jars with lids and rings


Cheesecake: 

1 (8 oz.) package cream cheese, softened 

1 (8 oz.) container frozen whipped topping, thawed 

2/3 cup white sugar 

1 teaspoon vanilla extract 

4 fresh strawberries, sliced


Directions: 

  1. Mix graham cracker crumbs, melted butter, and 1/4 cup sugar together in a bowl.  Press 1/4 the graham cracker mixture into the bottom of each jar. 
  2. Beat cream cheese and whipped topping together with an electric mixer in a bowl until well blended.  
  3. Beat 2/3 cup sugar and vanilla extract into cream cheese mixture until smooth and fluffy. 
  4. Spoon 1/4 the cream cheese mixture onto graham cracker crust in each jar.  
  5. Top each cheesecake with sliced strawberries.  Refrigerate cheesecakes until serving time.

Fresh Strawberry Pie

Ingredients:

1 Pie Crust

4 cups Anderson Strawberries, crushed
3 Tablespoons Cornstarch
¾ Cup Sugar

2 T Lemon Juice


Directions:

  1. Add 2 cups Anderson strawberries, corn starch and sugar to saucepan
  2. Bring to boil, stirring and boil for 2 minutes
  3. Add Lemon Juice and remaining
    2 cups of sliced Anderson strawberries
  4. Cool Slightly
  5. Pour into baked crust
  6. Chill
  7. Serve with Whipped Cream. 
  8. Enjoy!

Strawberry Rhubarb Crisp

Ingredients:

3 Cups sliced fresh Anderson Strawberries
3 Cups chopped rhubarb
¾ Cup sugar
¼ cup flour
¼ cup butter
¼ cup brown sugar
¼ cup flour
½ cup oatmeal


Directions:

  1. Combine strawberries, rhubarb, sugar and flour 
  2. Add to an 8-9” pan. 
  3. Cream together butter and brown sugar
  4. Cut in flour and oatmeal.
  5. Sprinkle evenly over fruit. 
  6. Bake 400 for 30-40 minutes.
  7. Serve with ice cream or whipped cream.

Strawberry Rhubarb Coffee Cake

Ingredients:

1 yellow cake mix
2/3 cup packed brown sugar
2 tablespoons butter
¾ chopped nuts
2 eggs
1 cup sour cream
1 ½ cups finely chopped rhubarb
1 ½ cups sliced Anderson fresh strawberries


Directions:

  1. Combine in bowl, 2/3 cup cake mix and the brown sugar 
  2. Cut in the butter until crumbly
  3. Add nuts set aside.
  4. In another bowl place remaining cake mix the eggs and the sour cream. 
  5. Fold in rhubarb and strawberries.
    Spread into 9x13” greased pan. 
  6. Sprinkle with reserved crumbs mixture.
  7. Bake at 350 for 40-50 minutes or until a toothpick inserted in the center comes out clean
  8. Cool 
  9. If desired drizzle with icing.

Strawberry Angel Food Dessert

15 minute prep  

Serves 18 


Ingredients:
1 – 10” angel food cake
2 – 8oz. packages cream cheese, softened
1 cup white sugar
1 - 8oz. container frozen whipped topping, thawed
1 quart fresh strawberries, sliced
1 – 18oz. jar strawberry glaze
 

Directions:


Crumble the cake into a 9x13 dish.
Beat the cream cheese and sugar in a medium bowl until light and fluffy. 

Fold in whipped topping. 

Mash the cake down with your hands and spread the cream cheese mixture over the cake.
In a bowl, combine strawberries and glaze until strawberries are evenly coated. 

Spread over cream cheese layer. 

Chill until serving.

Variations: Layer in a trifle dish or add other berries.

Strawberry Banana Split

Ingredients:

1 package (8 oz.) Cream Cheese, softened
½ cup Sugar
1 (20 oz.) Can Crushed pineapple, drained
1 ½ cups fresh Anderson strawberries,  sweetened
2 medium firm Bananas, chopped
1 (12 oz.) carton whipped topping, thawed
1 cup chopped Walnuts or Pecans
Red food coloring , optional


Directions:

  1. In mixing bowl, beat the cream cheese and sugar.
  2. Stir in Pineapple, Anderson Berries & Bananas. 
  3. Fold in the whipped topping, Nuts and drops of food coloring.
  4. Pour into 9x13 pan. 
  5. Cover and freeze until firm, at least 3 hours. 
  6. Remove from freezer 30 minutes or put In refrigerator 2-3 hours before serving.


Serves 12-15

Fresh Strawberry Upside Down Cake

Ingredients:

2 Cups Crushed Anderson Strawberries
1 (6 ounce) package strawberry gelatin mix
3 Cups miniature marshmallows
1 pkg. yellow cake mix, batter prepared as directed


Directions: 

  1. Preheat oven to 350 degrees
    Spread crushed Anderson strawberries in bottom of 9x13" cake pan
  2. Evenly sprinkle gelatin over berries and top with the marshmallows
  3. Prepare the cake mix as directed on package
  4. Pour cake mix on top of the
    marshmallows. 
  5. Bake in oven for about 40-50 minutes or until toothpick inserted into center comes out clean
  6. Cool in pan for 15-20 minutes then run a knife around sides and turn cake out on to serving tray.
    Store cake in refrigerator
  7. Serve with Whip Cream or Ice Cream

Strawberry Vanilla Meringue

Ingredients:

4 egg whites
¼ tsp. cream of tartar
1 cup sugar
1 pkg. vanilla instant pudding
1 ½ cup milk
1 cup whipped topping
2 cups fresh Anderson Strawberries 

2 Tablespoons powdered sugar

Parchment paper


Directions:

  1. Heat Oven to 225 degrees
  2. Beat pudding mix and milk for 2 minutes, then stir in whipped topping
  3. Set aside and refrigerate 15 minutes
  4. Beat egg whites and cream of tartar on high until it form soft peaks
  5. Still mixing very slowly, add sugar, beating until stiff peaks form.
  6. Spread into 10" circle on parchment-covered baking sheet. 
  7. Indent center slightly
  8. Bake 1 ½ hours
  9. Cool
  10. Place meringue on plate, fill center with pudding mixture
  11. Top with fresh Anderson Berries, then sprinkle with powdered sugar

Frozen Amaretto Cream Puffs

By: Karen


Ingredients:

1 - 8 oz. Pkg. Cream cheese, softened
½ C sugar
¼ C Amaretto
1 C whipping cream, whipped


Directions:

  1. Blend cream cheese, sugar and amaretto
  2. Fold in whipped cream 
  3. Mound by ½ cup full’s onto cookie sheet lined with waxed paper
  4. Make an indentation in the mound for berries
  5. Freeze and serve frozen with prepared, sweetened Anderson strawberries. 

Recipe TBD

Coming Soon

Recipe TBD

Coming Soon

Recipe TBD

Coming Soon

Strawberry Treats

Strawberry Muffins

Muffin Ingredients:

3 cups flour
2 cups sugar 

1 Tablespoon cinnamon
1 Teaspoon Salt
1 Teaspoon Soda
2 cups fresh or frozen (thawed) Anderson strawberries
1 cup Vegetable Oil
3 eggs
1 cup or more chopped Pecan (optional)


Topping Ingredients:

½ cup butter,
1 cup powdered sugar,
¼ cup honey,
¼ teaspoon cinnamon. 


Directions:

  1. In a large bowl, combine flour, sugar, cinnamon, soda and salt. 
  2. In another bowl, mix strawberries, oil, and eggs. 
  3. Stir wet ingredients into dry ingredients just until moistened
  4. Fold in pecans if desired. 
  5. Fill greased muffin cups ¾ full
  6. Combine toppings ingredients until blended and then spread on top of muffins. 
  7. Bake at 375 for 15-18 minutes or until done

Strawberry Salad

Salad Ingredients:

1 Head Romaine lettuce (rinsed, dried-chopped)
2 Bunches of fresh Spinach ( rinsed-dried-chopped)
1 Pint Fresh Anderson Strawberries(washed-sliced)
1 Bermuda Onion (sliced) 


Dressing Ingredients:

½ cup Mayonnaise
2 Tablespoons White Wine Vinegar
1/3 cup White Sugar
¼ cup Milk
2 Tablespoons Poppy Seeds


Directions:

  1. In a jar with a screw cover, add dressing ingredients
  2. Shake and pour over salad right before you serve
  3. Toss until everything is coated.
  4. Enjoy!

Easy Strawberry Salsa

Ingredients:

½ ounce balsamic vinegar

½ ounce honey

¼ teaspoon kosher salt

⅛ teaspoon ground black pepper

1 pound Anderson strawberries (diced is about 2 cups)

1 tablespoon finely chopped fresh basil

zest of 1 lemon (about 1 teaspoon)


Directions:

1. Whisk together vinegar, honey, salt and pepper until combined well.

2. Mix vinegar/honey mixture with remaining ingredients until incorporated.

3. Refrigerate covered until ready to serve.

4. Serve with pita chips, corn chips, or as a dessert topping


(Cinnamon pita chips are wonderful with this salsa!)

See recipe for Cinnamon chips below.

Todd's Smoothie

In a blender, add:

2 cups frozen strawberries

1 cup Pomguard juice

1 cup Lifeway Kefir probiotic strawberry or pomegranate cultured milk smoothie

2 Tbsp flaxseed meal

1 tsp vanilla or maple syrup


Blend for 45 seconds to 1 minute.

Enjoy!

Makes about 4 cups.

Cinnamon Toasted Tortilla Chips

Ingredients:

1/4 c. sugar
1/2 tsp. ground cinnamon
4 flour tortillas
3 tbsp. butter, melted


Directions:

  1. Preheat oven to 350 degrees
  2. In a small bowl combine sugar and cinnamon 
  3. Brush tortillas with melted butter
  4. Sprinkle each tortilla with 1 tablespoon of sugar mixture
  5. Cut each tortilla in 8 triangles
  6. Place tortillas sugar side up on ungreased baking sheet
  7. Bake 10 minutes or until crisp


Serve with Easy Strawberry Salsa (above)

Subscribe

Sign up to hear from us about specials, sales, and events.