Guest Author Miranda Hillukka, Nowthen Berries
Purchasing Strawberries
Nothing can compare to a freshly picked, red, sweet, juicy Minnesota-grown strawberry. Minnesota-grown strawberries can be purchased directly from the farm or at the local farmers markets. Many of the strawberry farms throughout the state offer u-pick and pre-picked strawberries. Use the Minnesota Grown printed or online directory to find a strawberry farm near you.
U-pick strawberries are typically sold by the pound whereas a quart or a flat of strawberries are sold by the unit. A quart of freshly picked strawberries can surely disappear fast and can be enjoyed fresh on yogurt or ice cream or made into a smoothie or baked in a pie. Others like to serve them with whipped cream on, waffles, pancakes, crepes, strawberry shortcake, or with angel food cake. As one u-picker tells his mom, “These are so good, {that} you don’t even need to dip them in sugar.”
Preserving Strawberries
With the short three week June-bearing season one might wonder how they can save this goodness. Purchasing strawberries in bulk either u-pick or by the flat is usually a cost-effective way to purchase strawberries. When purchasing in bulk it is good to remember that the shelf life of farm fresh strawberries is approximately three days, which is much shorter than store bought strawberries from other areas of the US. There are a variety of ways to preserve strawberries including freezing and processing into jam. Freezing is a quicker method of preserving when compared to making jam. Frozen strawberries can be enjoyed in yogurt, smoothies, and milk shakes.
Freezer Jam
There are two types of homemade strawberry jam: freezer jam and shelf stable jam. Freezer jam is an easier no-cook method that doesn’t require the hot water bath or sealing for preservation. Freezer jam can be stored in plastic containers; however, this jam is not shelf stable and needs to be stored in the freezer before use. Freezer jam is typically thinner than shelf stable jam.
Shelf stable Jam
Canning shelf stable jam is more complex than freezer jam. It requires glass jars and a water bath sealing method. Once the jars have sealed the jam is shelf stable. This jam is thicker than freezer jam, but typically runnier than store bought jam.
Recipes
There are many recipes for jams, including low sugar, no sugar, and pectin free. It is important to follow your recipe as directed, otherwise the jam may not set properly. Homemade strawberry jam can be enjoyed on homemade bread, over ice cream, mixed in yogurt, on Swedish pancakes or crepes, or made into the classic PB&J sandwich. Once you have made homemade strawberry jam, you will not return to store bought jam! So, it is important to purchase enough strawberries to last you all winter long. Provided are two recipes for strawberry jam.
Strawberry Freezer Jam
Yield: approximately 5 cups
Ingredients:
- 4 cups strawberries
- 4 cups granulated sugar
- 1 box of sure-jell premium fruit pectin
- 3/4 cup water
Directions:
- Prepare strawberries: Wash and remove stems.
- Crush strawberries, you may use a potato masher.
- Measure 2 cups of crushed strawberries and 4 cups of granulated sugar and put into medium sauce pan and heat over medium-low heat.
- In small saucepan mix water and fruit pectin. Bring to boil. Let boil for 1 minute.
- Mix fruit pectin and strawberry mixture for 3 minutes until sugar has dissolved.
- Fill containers immediately, leaving ½ inch space at the top for expansion during freezing. Cover with lids.
- Let sit at room temperature for 24 hours or until set. Refrigerate up to 3 weeks or freeze up to 1 year. If frozen, thaw in refrigerator before using.
Strawberry Jam (Shelf Stable)
By: Bri Martinez
Ingredients:
- 8 cups of strawberries
- 7 cups sugar
- 1 package sure-jell pectin
- ½ tsp butter
Preparing Jars:
- Boil glass jars for 10-15 minutes prior to use.
- Boil lids for 10 minutes, then leave in pot of hot water while making jam.
Directions:
- Crush strawberries to 5 cups, then put into a large pot. (Can use potato masher or blender)
- Stir pectin into strawberries
- Add 1/2 tsp butter to reduce foaming
- On high heat, bring to a full rolling boil, stirring constantly.
- Add sugar. Return to full rolling boil. Boil exactly 1 minute. Remove from heat.
- Skim off any foam with metal spoon.
- Ladle immediately into prepared jars, filling each within ¼ inch of top. Wipe jar rims and threads. Cover with 2-piece lids -only finger tight,
- Place jars into pot of boiling water. Water must cover jars by at least 1-2 inches.
- Cover and bring to gentle boil. Let boil for 10 minutes.
- Remove jars and place on towels to cool completely.
- After jars cool, check seals by pressing centers of lids with finger. If lid springs back lid is not sealed and MUST be refrigerated.
- Let stand at room temperature for 24 hours.
- Store unopened in a cool, dark place (such as cupboard or pantry) for up to 1 year.
About us
Nowthen Berries is a small 5-acre, family farm in Nowthen, Minnesota. We grow June-bearing and Everbearing strawberries, which will provide you with strawberries from mid-June through the frost. In the month of June, we have u-pick available for our customers. Pre-picked berries are available by the quart or 10-pound flat, it is recommended to call ahead for availability. Berries can be purchased directly at our farm in Nowthen or at Maple Grove Farmers Market.