Strawberry Jam

2 cups finely mashed or minced fresh strawberries

4 cups sugar

1 package powdered pectin

1 cup water


Combine berries in sugar. Let stand about 20 minutes, stirring occasionally. In a sauce pan, stir the pectin into the water, bring to boil, boil rapidly for 1 minute, stirring constantly. Remove from  heat. Add the berries and stir about 2 minutes. Pour into jelly jars. Cover and let stand at room temperature 24-48 hours, or until jelled. Seal with parafin and store in a freezer, or keep several weeks in refrigerator. Makes about 6 jars

Fresh Strawberry Pie

1 - 9" baked pastry shell

6 cups fresh strawberries

1 cup sugar

3 tablespoons cornstarch

2 tablespoons lemon juice

1 cup whipped cream or topping


Wash and hull berries. Set aside half of them (the best ones). Mash the other berries. In sauce pan, mix sugar and cornstarch and add mashed berries. Cook 5-6 minutes or until clear and very thick. Stir in lemon juice. Cool. If desired, select a few berries for garnish. Add the rest of the whole (or cut) berries to the cooled mixture. Pour into pastry shell. Garnish with whipped cream. Note: if strawberries are tart, omit lemon juice. Makes 8 servings

Triple Berry Cobbler

Topping: 1 cup flour, 3/4 cup sugar, 1/4 cup margarine, 1 egg (slightly beaten)


Filling: 1 cup sugar, 3 tablespoons cornstarch, 1/4 teaspoon vanilla, 1/4 teaspoon cinnamon, 1 cup water, 4 cups fresh or frozen berries (mixed)


Heat oven to 400 degrees. Combine topping by adding flour and sugar in bowl, cut in margarine until crumbly. Stir in egg, mix well, set aside.


In small sauce pan, combine sugar, cinnamon and cornstarch: add water. Cook over medium heat until boils and thickens, stirring constantly. Stir in vanilla.


Place berries in 8" baking dish. Stir in hot cornstarch mixture. Crumble topping over fruit mixture. Bake at 400 for 40-45 minutes until top is golden. Makes 8 servings. Serve with whipped cream or vanilla ice cream.

Strawberry Pie

4 cups strawberries, washed, hulled and cut if desired

1 cup sugar

2.5 tablespoons cornstarch

1 tablespoon margarine or butter

2 -9" pie crusts


Heat oven to 425 degrees. In large bowl, combine fruit, sugar, flour, cinnamon and lemon juice; mix lightly. Spoon into crust-lined pan. Dot with margarine. Place second crust over filling; flute edge. Cut slits in several places. Bake for 45-55 minutes or until fruit juice is bubbly and crust is golden brown. 8 servings 

Blueberry Pie

4 cups blueberries

3/4 cup sugar

1/4 cup flour

1/4 teaspoon cinnamon

2 teaspoons lemon juice

2 tablespoons margarine or butter

2 - 9" pie crusts


Heat oven to 425 degrees. In large bowl, combine fruit, sugar, flour, cinnamon and lemon juice; mix lightly. Spoon into crust-lined pan. Dot with margarine. Place second crust over filling; flute edge. Cut slits in several places. Bake for 45-55 minutes or until fruit juice is bubbly and crust is golden brown. 8 servings

Cherry Pie

4 cups pitted, red tart cherries

1 1/4 cup sugar

1/4 cup flour

2 tablespoons margarine or butter

2 - 9" pie crusts


Heat oven to 425 degrees. In large bowl, combine fruit, sugar, flour, mix lightly. Spoon into crust-lined pan. Dot with margarine. Place second crust over filling; flute edge. Cut slits in several places. Bake for 35-45 minutes or until fruit juice is bubbly and crust is golden brown. 8 servings 

FAQ's about strawberries

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What is the nutritional value of strawberries?

Strawberries are high in vitamin C. In fact, a cup of hulled strawberries provides almost twice the recommended daily allowance. They are also a source of vitamin A, iron, and other minerals. Information per cup: Calories: 55, Protein 1g, Fat .7g, Carbohydrates 12.5g, Calcium 31mg, Sodium, 1g, Potassium 244mg

How do you pick a strawberry?

Slip your index and second fingers behind a berry with its stem between your fingers, twist the stem a pit and pull with a sharp jerk: the stem will snap off about 1/2 inch from the berry.

How do I store strawberries?

Strawberries are especially perishable and should be refrigerated as soon as possible.DO NOT WASH the berries or remove the caps before refrigerating. Remember, fresh strawberries can only be stored 2-3 days in order to retain their freshness and preserve their quality.

How do I freeze strawberries or other berries?

Think of how you will be using the berries before choosing a method to freeze them. Before freezing any berries you should wash them carefully in cold water. Rinsing the berries in a colander is a good way to rinse the soil off. Next, take the cap off of strawberries. This can be done by pinching it off with a huller or by cutting it off.


Method 1:

Let the berries dry out a little bit, then put the whole berries on a cookie sheet in a single layer. Put them in the freezer on the cookie sheet. Let them freeze until solid to the touch, overnight is recommended. Once the berries are frozen, remove them from cookie sheet and place them in a freezer bag or other freezer container. This method does not add sugar and can be used for any recipe calling for frozen strawberries. These berries can also be used one at a time if you like. They make great toppings for cakes/cheesecakes, or used in pies. They are perfect for smoothies or fruit salads, partially thawed. 


Method 2:

Cut the berries up or leave them whole. Put them in a freezer bag or other freezer container. Add as much sugar as you like for your taste. Put them directly in the freezer and leave them there until you are ready to use them. The sugar added to the berries will make a sauce when the y are thawed. These berries are great for ice cream toppings or for shortcake.


Frozen strawberries make a great treat in the middle of the winter.

What are some tips for mashing or cutting strawberries?

Use a pastry blender for mashing strawberries. It is much quicker than using a fork. Use an egg slicer to quickly cut fresh strawberries into perfectly even slices.

How many cups of fresh fruit do I need to make a pie or cobbler?

A double crusted pie uses 4 cups (1 quart) of fruit (washed, hulled and cut - if needed).


A fresh strawberry pie (only requires a bottom crust) uses 6 cups (1.5 quarts) of fresh strawberries that are washed and hulled.