Sort and wash fully ripe strawberries. Remove caps and stems. Crush berries. Place prepared berries in a large mixing bowl. Add sugar, mix well, and let stand for 20 minutes, stirring occasionally.

Dissolve pectin in water and boil for 1 minute. Add pectin solution to berry-and-sugar mixture and stir for 2 minutes.

Pour jam into freezer containers or canning jars, leaving ½ inch headspace. Cover containers and let stand at room temperature for 24 hours or until jam sets. Label and freeze.

Yield 6 or 6 half pint jars.
Store up to 4 weeks in the refrigerator after opening.

Mix together all ingredients except strawberries. Cook over medium heat until bubbly. Cool. Line pastry or crust with the glaze, then add berries. Top with more glaze. Chill.

1 tsp vanilla extract
2 cups strawberries, chopped
½ cup butter, melted
2 eggs
½ cup milk

2 cups flour
3 tsp baking powder
1 tbsp sugar
½ tsp salt
sugar, as needed

Wash berries and drain well on paper towels. Either leave whole or remove stems & slice. To sweeten, use ½ cup sugar to 4 cups sliced or whole berries. Berries can be frozen without sugar for use in pies or in other cooked desserts. Place in freezer on cookie sheet - one layer at a time. After frozen, place berries in freezer bags. Place in freezer immediately.

1 cup strawberries (fresh or frozen)
½ cup milk
½ cup water
¼ cup sugar
2/3 tsp vanilla
3 large ice cubes (optional)
1 banana (optional)

Slice up fresh strawberries until you have enough to fill a one cup measure. Add to a blender or food processor. Add rest of ingredients. Blend until smooth.