Colorado Springs Coupons, Grocery Deals, And More
With strawberries on sale for 88¢ at Sunflower Market this week, just about everyone is thinking strawberries! But, other than eating them fresh, or freezing them plain, what else do you make with strawberries?
Leave links to your favorite recipes (on your own site or someone else’s) below, or leave a comment with your favorite strawberry tip!
$3.39 for Meadow Gold (gallon) at Sunflower Market
Added 05/23/2012 by Carrie
$5.99 for Organic Valley (gallon) at Sunflower Market
Added 05/23/2012 by Carrie
$2.99 for Store Brand (gallon) at King Soopers
Added 05/19/2012 by Carrie
$6.79 for Horizon Organic (gallon) at Target
Added 05/19/2012 by Carrie
$2.49 for Store Brand (gallon) at Target
Added 05/19/2012 by Carrie
Home-made strawberry jam. Either plain or the recipe below.
Strawberry Jalapeño Jam
4 c. strawberry puree (3-4 pkgs. run through the blender)
1 c. jalapeños, minced
2 oz. pkg. powdered fruit pectin
7 c. sugar
Combine pectin, strawberry puree and jalapeños. Bring to a rolling boil. Stir in the sugar. Bring to a boil again. Follow pectin instructions for how long to boil. Pour into sterilized jars leaving ¼ inch headroom. Process in water bath canner for 10 minutes (25 minutes for 7000+ ft). Yields 8 half-pints.
I made this recipe last night! Nothing tastes as good as home-made jam, it is economical and very easy to make. I made blackberry jam 2 weeks ago and raspberry last week. I LOVE Sunflower Market fruit sales! I will make a batch each of plum and peach later in the season when they go on sale.
I have never done jam before…but am leaning towards the freezer jam cause I am worried I will screw up the other by not getting the lids to seal…any suggestions??
I add a spoonful of lemon juice to the jam to help it seal. After filling the jars with jam leaving only about 1/4″ head space & screwing on the lid turn them up side down on a dish towel for about 1/2 an hour. Then turn them right side up. Don’t worry if they didn’t all seal up side down, some will seal right side up. If they still don’t seal stick ‘em in the fridge for up to 2 weeks, and adjust how full you fill the jars next time.
The only tested and safe way to can jams and jellies is in a water bath canner. If you do things like turning the jars over, you run the risk of ruining all the jam and/or making someone sick. It won’t always happen, but sometimes, it will. Lemon juice does increase the acidity of the jam/jelly, but it has nothing to do with making the lids seal – that’s all a matter of temperature. Hot ingredients will seal the lid, but without bringing the ingredients to a high enough temperature, you may not have a proper vacuum, or you may have molds/bacteria in the jar that are not killed off. Since jams/jellies are generally high acid, botulism is generally not a concern, but food poisoning is – and so is spoilage.
The Ball Blue Book has very clear instructions for canning all sorts of things including jams and jellies. It’s not that hard – just follow the instructions and remember to adjust for altitude.
ok ..going to try my hand at some Strawberry Jam today…I think Im gonna go for the canning way instead of freezer jam…wish me luck…
My mom makes awesome strawberry freezer jam. I thought it was some secret family recipe, but when I asked her a few weeks ago for the recipe, she said, “It’s right on the Sure-Gel package.” …Some secret. :)
Oh, and btw: does anyone know of any berry farms in the area where you can pick your own strawberries?
Thanks for posting this here, Kathy – I saw your email and hadn’t had time to respond or ask! :)
The Berry Patch Farm in Brighton, CO is awesome! It is a family owned organic farm. You can pick your own strawberries and raspberries. August is a good time to go for Strawberries.
It is a little bit of a drive, but well worth it! We usually make a day of it and stop in Denver to eat at our favorite pizza place, Beau Jo’s.
http://www.berrypatchfarms.com/index.html
FYI – Many of the strawberries at Sunflower didn’t look that great yesterday, at least for eating fresh, but should be fine in recipes.
I really love making homemade strawberry jam, and also having angel food cake with strawberries and homemade whipped cream! Yum! I just love strawberries though – I can eat them by themselves just fine!
I have recipes for those two favorites on my blog if you are interested. Thank you Carrie for all that you do!
I’m not sure the post a link was working for me. Here’s a strawberry rhubarb cobbler we’ve been enjoying: http://www.bhg.com/recipe/desserts/strawberry-rhubarb-cobbler/
Someone recently showed me a lower sugar sure-jell or some other brand packet to use to do the freezer jam. I didn’t see it in the store. Anyone know where to find it? It’s a bit healthier and makes the jam have a much more strawberry taste rather than being so sugary sweet.
I saw it at an Albertsons in Pueblo, but was unimpressed with the ingredients.
Unimpressed as in quality or what was in it? I haven’t checked Albertson’s or what the product actually uses. Just looking to make a healthier version of jam.
I was unimpressed with what was in it – I can’t speak to the quality as I’ve never tried it. For low sugar jams I’ve heard good reviews about Pamona’s (http://www.pomonapectin.com/#foot1) but have yet to try it since I haven’t found it in stores around here and would have to mail order.
Are you referring- to Pomona’s Pectin? It gels with calcium rather than with sugar, so you can use it to make low sugar or no-sugar fruit spreads. They sell it at the Vitamin Cottage/Natural Grocers store up on N. Academy. It’s more expensive, but a single box does more than one batch of jam. It’s a pectin that is derived from citrus rather than from apples, and there is a wee packet of calcium that you mix with water and add to the jam to get the thickening to happen. Jams and jellies made with Pomona’s pectin will not be as clear as those made with standard pectins – just FYI. There are complete instructions inside the package. Hope that helps!
Thanks Laura, that’s the one!
I just saw this recipe on a Kraft First Taste email (wasn’t sure the link would show up b/c it says members exclusive). Sounds like a nice treat!
Strawberry Sorbetto
Surprise your guests with this delicious frozen dessert of fresh strawberries and creamy COOL WHIP.
Prep Time: 20 min. Total Time: 4 hours 20 min. (incl. freezing)
Makes: 12 servings, 1/2 cup each. Ingredients
1 cup boiling water
1 pkg. (3 oz.) JELL-O Strawberry Flavor Gelatin
1/2 of 12-oz. can frozen lemonade concentrate (Do not thaw.)
3 cups strawberries
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed
How to make it
STIR boiling water into gelatin mix in large freezer-proof bowl at least 2 min. until completely dissolved. Stir in concentrate. Refrigerate 15 min. or until slightly thickened (consistency of unbeaten egg whites).
MASH berries. Add to gelatin mixture along with COOL WHIP; stir with whisk until well blended.
FREEZE 4 hours or until firm. Remove from freezer 15 min. before serving. Let stand at room temperature to soften slightly. Freeze leftovers.
Special Extra:
Serve sorbet in waffle cones.
Make Ahead: Pre-scoop frozen sorbet, then place in single layer in pan and return to freezer until ready to serve.
Strawberry ice cream, strawberry sauce for pancakes/waffles or vanilla ice cream, smoothies, strawberry/rhubarb crunch/crisp/pie. We actually have our own plants for the fresh eating and I drove from Longmont into Boulder and bought 15 pounds of berries yesterday. The savings more than made up for it, and we’ll have lots of preserves for the next months, and a couple batches of ice cream to boot!
My favorite is strawberry pizza!! YUMMO!