Berries should have a full red color and be firm and plump. The caps should be bright green, fresh looking and fully attached. Just before serving, wash berries in gently flowing cold water in a colander. Drain and remove caps by giving them an easy twist with a huller or knife.
As a rule of thumb, 1 quart of whole berries equal 3 3/4 cups. One
cup unsweetened berries provides more than the recommended daily
allowance of vitamin C and only 55 calories.
| Uncooked Berry Jam (Makes 5 or 6 half-pint jars) 2 cups crushed strawberries 4 cups sugar 1 package powdered pectin 3/4 cup water To prepare fruit - Sort and wash fully ripe berries. Drain. Remove caps and stems; crush berries. To make jam - Place prepared berries in a large mixing bowl. Add sugar, mix well, and let stand for 10 minutes, stirring occasionally. Dissolve pectin in water and boil for 1 minute. Add pectin solution to berry-and- sugar mixture; stir for 3 minutes. Pour jam into freezer containers or canning jars, leaving 1/2 inch space at the top. Cover containers and let stand at room temperature for 24 hours or until jam has set. Store uncooked jams in refrigerator or freezer. They can be held up to 3 weeks in a refrigerator or up to a year in a freezer. |
Freezing Fruits HYG-5349
Jams, Jellies and Other Fruit Spreads HYG-5335
Selecting, Storing & Serving Ohio Strawberries HYG-5531-93
Link to the 5 A Day project at: http://ohioline.ag.ohio-state.edu/5-a-day.
All educational programs conducted by Ohio State University Extension are available to clientele on a nondiscriminatory basis without regard to race, color, creed, religion, sexual orientation, national origin, gender, age, disability or Vietnam-era veteran status.
Keith L. Smith, Associate Vice President for Ag. Adm. and Director, OSU Extension.
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