| Recipes for May 2007: |
CHOCOLATE STRAWBERRY DRIZZLE PIE:
- 4 cups fresh strawberries
- 1 pie shell, baked and cooled
- 1 (8oz) package light cream cheese, softened
- 1/3 cup sugar
- ¼ teaspoon almond extract
- 1 cup semi-sweet chocolate chips
- 1 tablespoon shortening
Beat cream cheese until fluffy. Gradually add sugar and extract. Blend well. Fold in whipped cream. Place mixture in pie shell. Starting at the outer edge, arrange strawberries, pointing up, on top of mixture. Melt chocolate and shortening together. Stir constantly until smooth. Pour chocolate mixture into a zip-lock bag. Cut off one bottom corner of bag. Squeeze chocolate out of cut corner of bag to drizzle chocolate onto strawberries.
Yields 6-8 servings
FLORIDA STRAWBERRY COOKBOOK
FLORIDA STRAWBERRY GROWERS ASSOCIATION
P.O. DRAWER 2550
PLANT CITY, FL 33564
FREEZER STRAWBERRY JAM:
- 2 cups finely mashed strawberries
- 4 cups sugar
- 1 box powdered pectin*
- 1 cup water
Combine fruit and sugar. Let stand 20 minutes, stirring occasionally. Boil powdered pectin and water rapidly for 1 minute, stirring constantly. Remove from heat. Add fruit and stir about 2 minutes.
Pour in freezer containers. Cover. Let stand at room temperature 24-48 hours. Then store in freezer.
Yields 6 cups
*Liquid pectin can be used in this jam. Omit powdered pectin and water. Use ½ cup liquid pectin. No heating necessary.
Erie County Cooperative Extension
COOKED STRAWBERRY JAM:
- 2 quarts of strawberries - 5 cups prepared berries
- 7 cups sugar (3 lbs)
- 1 box powdered pectin
Crush berries. Place measured berries in a 6 or 8 quart saucepan. Stir powdered pectin into prepared fruit. Bring to a full boil over high heat, stirring constantly. At once, stir in sugar. Stir and bring to a full rolling boil. Boil hard 1 minute, stirring constantly. Remove from heat. Skim off foam with large metal spoon. Immediately ladle into hot jars, leaving ¼-inch head space at top. Wipe jar rims and threads clean. Immediately cover jars with hot lids. Screw bands on tightly.
Place in boiling water bath. Water should cover jars by 1 or 2 inches. Cover canner and return water to a boil, then boil 5 minutes. Remove jars from canner.
Let jam stand to cool. Store at room temperature.
Yields 8 cups
Erie County Cooperative Extension
|
Mason Farms: Your one stop country shop!
Mason Farms ©2001
Last updated on May 31st, 2007
|
