Uncooked Strawberry Freezer Jam

Ingredients:
  • 1 qt. berries
  • 1 package powdered pectin
  • lemon juice
  • 4 cups sugar
Wash, stem, drain, and crush the berries. Measure into a large bowl 4 cups of the prepared berries. Gradually stir in the sugar and 1 tablespoon lemon juice. Let stand 10 minutes. Stir occasionally.
In a small saucepan, mix together the pectin and ¾ cup cold water. Bring to a boil, stirring constantly for one full minute. Turn heat off and continue to stir for another minute. Immediately stir the hot pectin mixture into the prepared berries. Continue stirring for 3 minutes. Fill jars or freezer containers. Put lids in place. Let set at room temperature for 24 hours. Store in freezer.
May be stored in fridge for up to 3 weeks.

Cooked Strawberry Jam
If you prefer a less-sweet jam, and you do not care to add pectin, you might like to try this delicious, old-fashioned cooked jam.
Wash and stem berries. Drain. Measure the berries (up to 6 cups full) and place in large saucepan. Allow ¾ cup sugar for each cup of berries. Crush the berries as they heat top boiling; add the sugar and cook until thick--but not longer than 20 minutes.
Seal in hot sterilized jars.

Glazed Strawberry Pie
Ingredients:
  • 1 qt. berries - stemmed, washed and drained
  • 3 tablespoons corn starch
  • 1/2 cup water
  • 1 tablespoon lemon juice
  • 1 cup sugar
  • 1 baked 9-inch pie shell
Line the baked pie shell with 1/2 the berries. Set aside.

Crush the other half of the berries; mix in the cornstarch, lemon juice and water. Cook until thick and clear, stirring constantly. Cool. Pour over berries in shell. Chill. Serve with whipped cream or topping of your choice.

Perfect Strawberry Shortcake--Easy and from SCRATCH
Ingredients:
  • 2 cups flour
  • 1/2 teaspoon salt
  • 4 teaspoons baking powder
  • 1/4 cup sugar
  • 1/3 cup shortening (butter gives best flavor)
  • 1 egg
  • 1/2 - 3/4 cup milk
Mix the flour, salt, baking powder and sugar together in a bowl. Using a pastry blender, cut the shortening into dry ingredients. Add the egg and part of the milk. Stir in just enough additional milk to wet all dry ingredients and you will have a stiff batter.

Bake the batter in a greased 9-inch round or square baking pan or dish. Bake at 400 degrees for about 15 minutes or until, when tested with a toothpick, the toothpick comes out clean. Serve with plenty of fresh strawberries that have been washed, drained and lightly sweetened. May be served in a bowl with milk or whipped topping.