Saturday, April 21, 2012

How To Use Strawberries

How To Use Strawberries

Sinking in Surplus Strawberries?
Ah June! In the spring we think of a mouth-watering strawberry patch. Now it has turned into a forest with enough strawberries to feed most of the U.S. Undaunted by the mounds of berries in our kitchen, we have visions of row after row of beautiful jars of strawberry jam on our shelves. Then it happens! The first pot boils over leaving a red mess all over the stove, up on the walls and on the counters and floor. Hours later, after the kitchen looks like World War III was fought in it, we stand in our kitchen and proudly display our 2 pints of strawberry jam. Don't despair. Canning isn't the only way to use excess strawberries. Here are some other suggestions to use those mounds of berries:
  • Think small. Don't plant too many plants in your garden. Plant just enough for what you need.
  • If you don't have a garden, shop early in the morning when the store marks down their produce. You can find great deals when things are marked down. I found 4 lbs. of strawberries $1.49. Only 2 strawberries were bad. Just wash them and freeze the ones you won't eat right away.
  • File all your recipes for fruits and veggies in order by the name of the fruit. Then when you need to find recipes for all the extra produce you can easily find several recipes.
  • Throw extra strawberries into a bag and freeze. Don't waste time freezing them on a tray, they do just as well thrown in a bag.
  • Use extra strawberries in milkshakes, fruit smoothies, popsicles, and fruit gelatin.
  • Use them to top cereal or oatmeal. Add milk for a cream flavor.
  • Mix leftover jam with 3/4 cup of hot water and shake. Pour into Popsicle molds and freeze.

Easy Strawberry Jam
3 quarts fresh strawberries
3/4 cup sugar
1 Tbsp. lemon juice
In large microwave-safe bowl, combine strawberries, sugar, and lemon juice. Cover loosely and microwave on high 15 seconds. Stir mixture to dissolve sugar. Microwave on high, uncovered, for 5 minutes. Stir mixture well and check to see if it is done by putting a little on a spoon and placing it in the freezer for 5 minutes uncovered. Look at the preserves on the spoon. They should be thick but not hard. For slightly thicker preserves, microwave on high for another 5 minutes. For sweeter preserves, stir in a little more sugar then cook another minute. Spoon preserves into jars and refrigerate or cool at room temperature. Spoon into plastic bags and freeze. Makes 7 cups.

Tawra Kellam and Jill Cooper are frugal living experts and the authors of the Dining On A Dime Cookbook. Dining On A Dime will help you save money on groceries and get out of debt by cooking quick and simple homemade meals. For free tips & recipes visit , sign up for our free Living On A Dime Newsletter and learn to save more!

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