Easy Low Sugar Strawberry Jam
- 5 cups of strawberries; washed and hulled
- 1 cup of unsweetened juice of crushed strawberries or water
- 6 tbs of low or no sugar pectin
- 2 cups of sugar
Combine fruit and juice, gradually stir in pectin. Add sugar. Bring to a full rolling boil, boil hard for 1 minute. Skim foam, set aside. Place jam in jars, prepare jar and canner according to manufacturer’s directions. Process 10 minutes.
Strawberry Poppyseed Salad
- Break up one head of romaine lettuce
- 1 quart of strawberries (sliced)
- 1 small chopped onion
- 1/2 cup mayo
- 1/3 cup sugar
- 2 tbs red wine vinegar
- 1/4 cup milk
- 2 tbs poppy seeds
- Put dressing in a jar, shake well and pour over salad prior to serving
Prepare and bake pie shell in a 9” pie plate. After pie shell has cooled; prepare filling.
- 1 quart of fresh strawberries (4 cups)
- ¾ cup of white sugar
- 3 TBS of cornstarch
- ¾ water
1.Rinse and pat dry berries before slicing in half
2.Arrange 2 cups of sliced berries on bottom of baked pie shell
3. Mash remaining strawberries in saucepan over medium heat with sugar
4. Stir frequently while bringing to boil
5. In a small bowl, whisk the cornstarrch and water together until smooth
6. Gradually stir in cornstarch mixture into hot berries and reduce the heat until mixture has thickened, about 10 minutes while continuing to stir.
7. Pour thickened mixture into cooled pie shell and chill for several hours before serving.
(picture borrowed from glutenfreefix.com/fresh-strawberry-pie/ until Farmer Julie has a second to make a pie 😉 )
Five-Ingredient Red Wine Strawberry Salmon
- 1-1½ lb salmon filet
- salt & pepper
- ½ cup hearty red wine (I used Gallo Family Hearty Burgundy)
- ¼ cup orange marmalade
- 1 tsp olive oil
- ¼ cup minced onion
- ½ cup quartered strawberries
- Season salmon with salt and pepper and place in a plastic storage
bag or flesh side down in a shallow pan.
- Whisk together the wine and marmalade and pour about ¼ cup of the mixture over the salmon. Set aside the remainder, and marinate the salmon for 15-30 minutes in the refrigerator.
- Preheat your broiler, place salmon on broiler pan, and season with salt and pepper.
- Broil salmon for 10-12 minutes, or until nearly cooked through.
- While salmon is in the broiler, heat oil in a large skillet over medium-high heat.
- Add the onion, season with salt and pepper, and cook for about 3 minutes, to soften the onion.
- Reduce heat to low, add the red wine and marmalade mixture and reduce slightly.
- When the salmon has been removed from the broiler, add the strawberries and salmon to the pan. Cook salmon for another five minutes or so, basting the sauce over the salmon until sauce has thickened, and salmon is glazed and cooked through to desired doneness.