Strawberry Jam and Smoothie recipes
Stock up for winter! Here are a couple ways to use frozen strawberries throughout the year.
Strawberry Jam
3 cups (or one pound) Cedar Sol strawberries
1/4 of a lemon
2 cups sugar
1/2 cup water
- Hull, wash and cut strawberries into pieces (or puree)
- Squeeze lemon juice on berries
- Mix water and sugar, bring to a slight boil for a few minutes
- Add berries to syrup mix, boil gently on higher heat for approx. 7 minutes
- Remove from stove, spoon out berries into jars (I find it usually makes between 16 and 20 ounces of jam, so be prepared with a combination of jars: two 8-oz jars and a 4-oz jar, or a 16-oz. jar and a 4-oz, etc.)
- Put back on stove without the berries and cook slowly for 8-10 minutes, until dark red color.
- Pour into jars and put the lids on while hot.
Jam should keep unopened in the fridge for several months. When opened, it will need to be used within a month, but that won't be a problem!
Smoothie Recipe
~ 3/4 cup or 1 cup of strawberries
~ 1 cup (give or take) of plain yogurt
~ Any other fruit you desire:
blueberries, banana...
~ A large splash of juice (optional)
~ A very small splash of vanilla (optional)
~ Water: the amount will depend on how much fruit you have packed in there, usually about 1/2 cup.
~ Optional: Substituting some of the water with Almond milk, or soy milk, makes for a creamier smoothie. Unsweetened Almond milk has no sugar.
You can use fresh, frozen, even slightly mushy strawberries in smoothies.
