This week, some friends and I went strawberry picking. I came home with a flat (about 6 lbs) of fresh, delicious, locally-grown strawberries. All of you who normally purchase your strawberries from Chile or California by way of your local supermarket would probably become fast locavores with one bite of these berries.
So… what to do with them all. I live alone and despite regular visits from my boyfriend, there’s no way we’d go through them all before they went bad. Still, freshly picked berries should last awhile in the fridge if stored properly.
I also froze a bunch of the berries to save for future smoothies or desserts. Some of the berries were frozen whole using the cookie sheet method. The others were cut up, tossed with a little Splenda and left in the fridge to stew in their own juices before I transfered them to the freezer. These will be great stirred into oatmeal, added to cereal, used in desserts, etc. I measured out and froze them in ice cube trays to make individual servings.
Finally, I made strawberry jam. This recipe is from Martha Stewart’s Everyday Food Magazine. I stopped buying the magazine a little more than a year ago because it didn’t publish calorie counts for the recipes. To my surprise, they’ve since added the nutritional information for all of their recipes, so I picked up this month’s issue which featured–you guessed it!–strawberries. This is a great recipe–super easy. No pectin or unflavored gelatin is required, so it’s vegan-friendly too. This was so good, I made a second batch, substituting some strawberries with blueberries.
Here’s the original recipe:
- 1 quart hulled strawberries (about 2lbs according to WikiAnswers)
- 1/2 c. sugar
- 2 TBS fresh lemon juice
- In a food processor, coarsely chop the berries.
- Transfer to a large skillet and stir in the sugar and lemon juice. Cook over medium-high, stirring frequently until jam is thickened and bubbles completely cover the surface (about 9-10 minutes).
- Transfer jam to a jar, let it cool to room temperature and seal in the jar and refrigerate up to 10 days.
serving size: 2 TBS
- 24 calories
- 0.1 g. fat
- 6 g. carb
- 0.6g fiber
- 0.2 g. protein