Strawberry Honey Butter
1 pint strawberries, hulled
3 tablespoons honey
2 teaspoons fresh lemon juice, or to taste
1 1/2 sticks (3/4 cup) unsalted butter, softened
In a food processor purée the strawberries and force the purée through a fine sieve into a saucepan. Add the honey and the lemon juice and boil the mixture, stirring, for 3 minutes, or until it is thickened. Let the strawberry mixture cool to room temperature. In a bowl cream together the butter and the strawberry mixture. Let the butter stand, covered, in a cool place for 1 hour to allow the flavors to develop.
Strawberry Lemonade Concentrate
Makes 6-8 pints or 3 quarts of canned concentrate
6 cups strawberries, cleaned and hulled
4 cups freshly squeezed lemon juice
6 cups sugar
In a food processor, blender or bullet puree strawberries in batches.
Transfer strawberry puree to a stainless steel saucepan over medium-high heat. DO NOT BOIL. Add lemon juice and sugar and stir to combine.
Using a thermometer heat to 190 degrees Fahrenheit, stirring occasionally. Because this recipe has sugar it will get to temperature rather quickly so keep your eye on the thermometer. Remove from heat.
Ladle mixture into jars leaving 1/4 inch headspace. Wipe rim, add hot lids and tighten rings just finger tight. Process in water bath canner at a boil for 15 minutes.
To reconstitute, mix one part concentrate with one part water, tonic water or ginger ale. Adjust concentrate to suit your taste.
**If you do not want to process this concentrate in canning jars, freeze the concentrate in 1 to 2 cup portions.
Strawberry Freezer Jam--Uncooked2 cups crushed strawberries
4 cups sugar
1 package powdered pectin
1 cup water
Sort, wash and drain berries. Remove caps and crush.
Mix sugar and berries in a large bowl: let stand for 20 minutes. Stir occasionally.
Dissolve pectin in water and bring to rolling boil for one minute. Add hot solution to berry and sugar mixture. Stir until thoroughly mixed.
Pour jam into freezer containers or jars to 1/2 inch of top of container. Cover and let stand at room temperature for 24 hours. Store in refrigerator or freezer.
Yield: 5-6 half pint jars
Uncooked jam may be held in the refrigerator for 3 weeks and in the freezer for a year.