Thompson Strawberry Farm Tips
* Store berries in the coolest part of your home (refrigerator, basement, garage, floor, etc.)
* Do not remove hulls before washing
* Do not rinse off berries until you are ready to use them
* Grade your berries - use ripest ones first
For More Recipes Visit Our Friends At
Heeman Greenhouses and Strawberry Farms |
Thompson Strawberry Jam
Our favorite recipe is for frozen strawberry jam. Use SURE-JELL TM Brand Pectin. 2 Qts. needed for a batch of cooked jam. 1 Qt. needed for a batch of freezer jam.
Step 1
*Prepare fruit - wash and remove stems and crush 1 quart of strawberries.
*Use 2 cups crushed strawberries and 4 cups sugar
*Measure fruit into a large bowl
*Measure sugar into a medium bowl (scrape excess sugar from top of cup with a spatula to level for exact amount)
*Stir sugar into fruit. Set aside for 10 minutes, stir occasionally
(Do not reduce sugar or use sugar substitutes. The exact amounts of sugar, fruit and pectin are necessary for good results)
Step 2
*Stir 1 box SURE-JELL and 3/4 cup water in small saucepan (It may be lumpy before cooking). Bring mixture to a boil on high heat, stirring constantly. Boil and stir 1 minute. Remove from heat.
Step 3
*Stir pectin mixture into fruit or juice mixture. Stir constantly until sugar is completely dissolved and no longer grainy, about 3 minutes. (A few sugar crystals may remain). Pour quickly into clean plastic containers to within 1/2 inch of tops. Wipe off top edges of containers; cover with lids. Let stand at room temp for 24 hours to set. Some jams are slow to set. If not set after 24 hours, refrigerate for time indicated on recipe. For immediate use, store in refrigerator up to 3 weeks. Freeze remaining containers for up to 1 year. To use, thaw in refrigerator.
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Thompson Pumpkin Bread
Ingredients: 2 cups all-purpose flour, 2 teaspoons cinnamon, 1 teaspoon baking soda, 1/4 teaspoon baking powder, 1/2 teaspoon salt,1 1/2 cups sugar, 3/4 cup vegetable oil, 3 large eggs, 1 teaspoon vanilla extract, 3 cups shredded fresh pumpkin, 1 cup toasted pumpkin seeds
Step 1
Preheat the oven to 325 degrees F.
Step 2
Sift the flour, cinnamon, baking soda, baking powder, and salt together.
Step 3
In a separate bowl, mix the sugar, vegetable oil, eggs, and vanilla. Combine both mixtures and fold in the shredded pumpkin and pumpkin seeds. Once the ingredients are all incorporated pour into a non- stick 9 by 5 by 3-inch loaf pan. If your pan is not non- stick coat it with butter and flour.
Step 4
Bake for 1 hour and 15 minutes. A knife inserted into the middle of the loaf should come out clean. Cool for 15 min and turn out onto a cooling rack. Cool completely. Muffins bake
at 325 degrees for 30 min.
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Thompson Strawberries All Year
Wash, hull and slice into large, shallow pan or bowl. Sweeten with 3/4 cup sugar to 4 cups prepared berries. Stir and let stand in pan/bowl until sugar dissolves (1-3 minutes), then put into freezer containers leaving 1/2 inch head space for expansion. Put into freezer immediately. Berries can also be crushed, then sweetened and frozen.
To use frozen strawberries thaw only until berries can be broken apart. Serve while fruit still has a few ice crystals for fresh-like flavor. |
Thompson Strawberry Bread
Step 1
Ingredients: 3 eggs, 2 cups sugar, 1 cup salad oil, 1 tbsp. vanilla, 2 cups flour, 1 cup Quick Oats, 1 tbsp. cinnamon, 1tsp baking soda, 1 tsp. salt, 1/2 tsp. baking powder, 2 cups crushed strawberries.
Step 2
Beat eggs and sugar, add oil and vanilla. Mix in flour, oats, cinnamon, baking soda, salt and baking powder. Add strawberries and mix well. Pour into two greased and floured 4" X 8" bread loaf pans. Bake 1 hour at 350 degrees.
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