Passionate Homemaking

Living simply in order to give generously

Strawberries!

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Here are the results from 4 flats of strawberries:

13 gallon size bags of straw­ber­ries for the freezer
9 1/2 pints of honey or rapadura sweet­ened jam (thanks to Pomona’s Pectin)
1 large con­tainer of home­made straw­berry ice cream

I think it was a prof­itable day, don’t you?


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19 Responses to “Strawberries!”

  1. Angel Says:

    Could you share the jam recipe? We are also in WA (North though) and we picked 25 lbs Monday and are going back tomor­row. We also filled our freezer (the 35 lbs last year didnt last as long as we thought) and plan on making jam and home­made ice cream tomor­row.
    I have the Pomona’s Pectin but was scared to try using a sugar sub­sti­tute.
    I’d also love your ice cream recipe if you dont mind shar­ing that as well!

    [Reply]

    Lindsay replied on July 3rd, 2008:

    The recipe in the pectin box is what I used (cooked fruit ver­sion w/water bath). I added 3/4 cup honey or 1 cup rapadura as the sweet­ener. I know they all sealed, but I should check the flavor to make sure it was good (sweet enough). I’ll get back with you on that one. It was pretty straight for­ward, espe­cially since I had never made jam before.

    As to my straw­berry ice cream…hmm…this is approx­i­mately what I did.

    5 cups milk (1 1/2 cup cream & 3 1/2 cups whole milk) -I used raw
    2-3 cups mashed straw­ber­ries
    1/4 cup maple syrup
    pinch of stevia (you can use any type of sweet­ener, but 3/4 cup of some­thing is about right, if you want to just use maple syrup)

    I always just taste it as I go. Turned out quite yummy!

    Enjoy!

    [Reply]

    Angel replied on July 3rd, 2008:

    Did you have to scald the milk first?

    [Reply]

    Lindsay replied on July 3rd, 2008:

    No, it is not nec­es­sary to scald the milk, no matter what type you use. When using raw milk, if I were to scald it, that would be killing all the nutri­tional value that I am pre­serv­ing by choos­ing raw. You just mix all the above ingre­di­ents together and throw it in a ice cream maker. And that’s it!

    [Reply]

  2. Aedmonds Says:

    You did all that today after you left my house? Wow, you are amaz­ing!

    [Reply]

    Lindsay replied on July 3rd, 2008:

    Actu­ally, it was more like two days, since I had started the freez­ing part the day before! ;) I am sorry, not quite that amaz­ing. Thanks for the fun time at your place sister!

    [Reply]

  3. Michele Says:

    Wow- that’s a lot of straw­ber­ries! :) Yum! :)

    [Reply]

  4. Brianna @ Heart(h) Management Says:

    I, too, am inter­ested in how much rapadura or honey you used and if you feel it turned out well. I wonder how long those pints of jam will last? I don’t think they would last long in my house. I LOOOVEEE straw­berry jam!

    [Reply]

    Lindsay replied on July 3rd, 2008:

    I just tried my jam and I think the sweet­ness is per­fect (using 1 cup rapadura per batch)! They didn’t set as well as I would like, but I under­stand that could be just due to the ripeness of my berries (they were pretty ripe!). Michele @ Frugal Gra­nola told me they prefer the freezer jam, and she uses just 3/4 cup rapadura in each batch. So there you have it!

    [Reply]

    Brianna @ Heart(h) Management replied on July 3rd, 2008:

    Oh, I grew up eating freezer jam, and think it’s the absolute best tast­ing jam that there is. But I wasn’t sure how to make it with­out all the sugar. I’ll have to check out Frugal Gra­nola to see if she has spe­cific instruc​tions.Thanks, Lind­say!

    [Reply]

    Lindsay replied on July 3rd, 2008:

    The freezer recipe is also in the pectin box or on the web­site linked above. It’s seems very simple, if you have the freezer space, which I don’t! I have to can mine for space saving!

    [Reply]

  5. L Says:

    So now I am totally crav­ing straw­ber­ries! I won a straw­berry cook­book last week that came in the mail today, and then read­ing this… I have a feel­ing we’ll have some­thing straw­berry tomor­row!

    [Reply]

  6. Lauren Says:

    And appar­ently I’m crav­ing them so much I didn’t even write my whole name…LOL

    [Reply]

  7. Mrs. Taft Says:

    Where did you pur­chase the pectin? I’m in WA too (north) and was won­der­ing where to buy…

    [Reply]

    Lindsay replied on July 3rd, 2008:

    You can get the pectin through Azure Stan­dard or at Whole Foods. It is about $3.20-$3.60 in price but it makes 4 batches of jam! I used one box for my 9 1/2 pints and still have some left over.

    [Reply]

  8. autumn sager Says:

    sounds great! where did you buy/pick? your straw­ber­ries?

    [Reply]

    Lindsay replied on July 3rd, 2008:

    I got mine in Wood­land, pre-​picked for $15 per flat (with no sprays - horray!). I am not sure if she has any left as the season is pretty much over, but you can try giving her a call at 360-606-1494.

    [Reply]

  9. Erin Says:

    I really enjoyed the info. Iam work­ing at a berry farm this year and really nead some thoughts!!
    Q. My dad can not eat sugar and last year l made
    straw­berry jem with no suger and it did not jell!!
    Any thoughts?

    [Reply]

  10. Amber Says:

    Hey Lindsay… What was the name of the farm/lady you got your berries from? I remem­ber search­ing every­where last year to find organic/no spray straw­ber­ries to no avail. [the clos­est was a farm about three hours south] So I just got mine at Dob­bins [in Wood­land] as usual. $15 dol­lars is a great price for this year, were they 10lb. flats?

    Always curi­ous,

    Amber

    [Reply]

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