- Rinse Strawberries lightly, remove green tops, drain or lay on paper towels to remove excess water, place strawberries on a baking sheet and freeze, when frozen put berries in freezer bags or containers and store in freezer.
Want to have a ready made treat in the winter? Mash or slice strawberries add the amount of sugar you like and freeze them in Ziploc® containers (freezer bags will lay flat in your freezer taking up very little space)
No time to make jam in the summer? Mash strawberries, measure the amount required for jam and freeze.
- Raspberries need to be handled gently, as they are delicate and can crush easily. Raspberries will keep for a few days in the refrigerator. They are best when used or frozen as soon as possible. To freeze, simply place in plastic freezer containers (which protect the delicate berries) and freeze. They will keep for up to a year in the freezer and can be used frozen in many recipes, it is best not not wash raspberries until ready to use as they will hold together and keep better.
- Place one layer unwashed dry Blueberries on a baking sheet and freeze, when frozen put berries in freezer bags or containers and store in freezer. Rinse berries before serving.
- Place Blackberries on a baking sheet and freeze when frozen, put berries in freezer bags or containers and store in freezer. Rinse berries before serving.
- Never re-freeze thawed fruit.
- Blueberries, Raspberries and Black Berries will keep better if frozen unwashed and dry.
- Freezing berries in one layer on a baking sheet first makes them easy to use, since the berries are already frozen, they do not stick together when put into bags or containers, you can simply take a few out of the bag whenever you needed them.
- It is best not not wash blueberries, raspberries and Black berries until ready to use as they will hold together and keep better.
||A "berry" good treatment for teeth
Dip a toothbrush in a mashed strawberry and
bush vigorously to remove yellowing and stain.
Try our favorite and most asked for berry recipes
Barbie and Julie's Favorite Sure-Jell® Low Sugar Berry Freezer Jam
- 4 cups crushed strawberries, raspberries or blackberries (note different amount of sugar for type of berries used)*
- 3 cups sugar for strawberries and blackberries *
- 3 1/2 cups sugar for raspberries *
- 1 box Sure-Jell ® (no sugar -- Pink Box )
- 1 cup water
- Mix pectin and sugar
in pan, add water and blend well. Slowly bring to boil. Boil 1 minute stirring constantly. Add sugar mixture to berries. Stir 1 minute and pour into jars. Let set at room temperature for 24 hours before freezing.
- Barbie and Julie crush and measure the berries and freeze them in containers or bags during the busy harvest season, then in the winter, when we have more time, we thaw the berries and make our jam. we also double the recipe and mix berries for different varieties of jams.
Triple Berry Pie
- 2 cups halved Strawberries
- 1 cup Blueberries
- 1 cup Raspberries
- 1 cup Sugar
- 1/4 cup tapioca
- Pie crust for double crust pie
- Mix berries, sugar and tapioca in a large bowl. Let stand 15 minutes. Pour into 9 inch pie plate with crust in it. cover with second crust. Seal and flute edge. Cut several slits in top to permit steam to escape. Bake at 400 degrees for 45 to 50 minutes or until juices form bubbles that burst slowly. Cool and serve.
Summer Berry Pie
- 1 1/2 cups sliced Strawberries
- 1 cup Blueberries
- 1 1/2 cup Raspberries
- 1 baked pastry shell (9inch), cooled
- 3/4 cup sugar
- 3 tablespoons cornstarch
- 1 1/2 cups water
- 1 pkg (4-serving size) Strawberry flavored Jell-O® gelatin
- 1 tub (8oz) Cool Whip® Whipped Topping, thawed
- Mix berries in large bowl. Pour into pastry shell.
- Mix sugar and cornstarch in medium sauce pan. gradually stir in water until smooth. Stirring constantly cook on medium heat until mixture comes to a boil; boil 1 minute. Remove from heat. Stir in gelatin until dissolved. Cool to room temperature. Pour over berries in pastry shell.
- Refrigerate 3 hours. Spread whipped topping over pie before serving. Garnish with additional berries, if desired.
Makes 8 servings. Note: Sugar free strawberry flavored gelatin and Lite whipped topping can be substituted in this recipe.
Aunt Joanne's Raspberry Ribbon Jello® Dessert
- 6 oz Raspberry Jello®
- 1/2 cup Sugar
- 2 1/2 cup boiling water
- 2 (10 oz) frozen unsweetened raspberries (20 oz is 2 1/2 cups frozen berries)
- 2 Tbsp. Lemon juice
- 6 oz Cream Cheese
- 2/3 cup Powdered Sugar
- 3/4 tsp. Vanilla
- Dash of Salt
- 2 cup Whipping Cream, whipped stiff
- Mix Jello®, sugar, water, raspberries and lemon juice. Chill until set but workable (1/2 to 1 hour - soft set).
In separate bowl - Beat together cream cheese, powdered sugar, vanilla and salt. Fold in whipped cream a little at a time.
Layer in glass bowl, red, white,red, white, red, return to refrigerator until ready to serve.
- 2 cups berry juice *
- Boil and add:
- 1 3/4 cup sugar
- 1/4 cup light corn syrup
- Boil 1 minute.
Pour into bottles and can in warm bath like jelly or freeze. Keep opened or thawed berry syrup in refrigerator.
- *To make berry juice boil berries until soft, strain through cheese cloth to remove seeds.
Blackberry Muffins or Raspberry Muffins
- 1/4 cup butter
- 1/2 cup sugar
- 1 egg
- 3/4 cup milk
- 1 cup blackberries or raspberries
- 1/4 tsp. vanilla
- 1 3/4 cup plus 1 Tbsp Flour
- 2 1/2 tsp, baking powder
- 1/4 tsp salt
- Cream butter and sugar. Add egg and mix well. beat in Milk and vanilla until smooth.
Combine 1 3/4 c flour, baking powder and salt. Stir into creamed mixture until just combined.
Toss berries with the remaining flour until coated. Fold into batter.
Fill greased muffin cups 1/2 full. Bake at 425 degrees for 20 to 25 minutes.
Serve warm with honey. Enjoy
- 1 cup flour
- 1/4 cup powdered sugar
- 1/2 cup butter
- Combine and spread onto 12 inch pizza pan. bake at 350 degrees for 10 minutes or until lightly brown. Do not over cook.
- 1 cup sugar
- 1 (8 oz) package cream cheese, softened
- 1 egg
- 1 quart Berries
- 1/4 cup water
- 2 to 3 Tablespoons cornstarch (adjust for desired thickness)
- Mix 1/3 cup sugar, cream cheese, and egg. pour over slightly cooled crust. return to 250 degree oven for 10 minutes or until set. Cool.
- Blend 1/2 berries with 2/3 cup sugar. Set a side.
- On stove blend water, cornstarch and remaining berries. Boil until clear bubbles appear. Stir in berries with sugar. Cool and spread on cooled crust/filling. Sprinkle with berries.
SUMMER BERRY DESSERT
- Step 1
- 6 cups berries, - you can use any kind you like but I think raspberries, blueberries, and blackberries make a good combo. You can use more or less if you wish.
- 1/2 cup sugar
- Step 2
- One stick butter softened (don't cheat with anything else)
- 1 cup flour
- 1/2 half cup sugar
- 1/4 r teaspoon cinnamon
- 1/4 teaspoon nutmeg
- Step 3
- Mix the berries and sugar together in a baking pan
- In a separate dish mix the dry ingredients and then cut butter into flour mixture until the chunk are the size of peas.
- Pour the crumb mixture over the berries.
- Step 4
- Bake at 350 until top crust nice brown, about 45-60 minutes.
- Step 5
- Don't forget the vanilla ice cream.
Chocolate Blueberry Cobbler
A favorite with chocolate lovers!
Make 6 servings.
- 21/2 cups blueberries
- ½ cup raspberries
- 1 cup granulated sugar, divide
- 2 tablespoons baking powder
- 1 cup whole milk
- ¼ cup chocolate syrup
- Preheat oven to 350
Place margarine in 9-inch square baking pan; melt in oven.
Mix berries, ¼ cup sugar and water; let stand a few minutes.
Mix flour, ¾ cup sugar and baking powder. Stir in milk.
Remove pan from oven, pour batter over margarine. Drizzle with chocolate syrup. Spoon berry mixture over top, including liquid.
Bake 40-45 minutes or until a toothpick comes out clean.
Let stand 10 minutes before serving with vanilla ice cream.
Chocolate-Raspberry Icebox Cupcakes
Makes 20 to 24
- 1 cup fresh or frozen (thawed) raspberries, plus more for garnish
- 1 cup heavy cream
- 1 tbsp. confectioners' sugar
- ½ tbsp. vanilla extract chocolate wafer cookies (such as Nabisco's Famous Chocolate Wafers)
- 1 Puree raspberries in a blender or food processor until smooth. Pass puree thought a fine strainer and discard seeds.
2 Combine cream, sugar and vanilla in a large bowl; beat with an electric mixer on medium until soft peaks form. Gently fold in raspberry puree; refrigerate until you're ready to assemble the cupcakes.
3 Flatten about 20 to 24 cupcake liners on a baking sheet. (If you have extra-large cupcakes liners, you may not need to flatten them.) Assemble cupcakes stacks on top of paper liner, layering 5 cookies with 1 or 2 tsp. raspberry whipped cream between each layer. Press gently when you create stacks, as the wafers break easily. Refrigerate overnight to let cookies soften. 4 When ready to serve, garnish each cupcake with a raspberry.
Each cupcake: about 194 calories, 2g protein, 27g carbohydrate, 8g fat (4g saturated), 1g fiber, 18mg cholesterol, 254mg sodium
Cool'n Easy Strawberry Pie
Prep: 10 min. Total: 6 hours 40 min. (incl. refrigerating)
Make 8 servings, 1 piece each.
- 2/3 cup boiling water
- 1 pkg. (4 serving size) jell-o Brand Strawberry Flavor Gelatin
- Ice cubes
- ½ cup cold water
- 1 tub (8 oz.) Cool Whip Lite Whipped Topping, thawed
- 1 cup chopped strawberries
- 1 ready-to-use reduce-fat graham cracker crumb crust (6 oz.)
- 1 cup sliced fresh strawberries
- Stir boiling water into dry gelatin mix in large bowl at least 2 min. until completely dissolved. Add enough ice to cold water to measure 1 cup. Add to gelatin; stir until slightly thickened. Remove any unmelted ice.
Add whipped topping; stir with wire whisk until well blended. Stir in chopped strawberries. Refrigerate 20 to 30 min. or until mixture in very thick and will mound. Spoon into crust. Refrigerate 6 hours or overnight until firm. Top with sliced strawberries. Store in refrigerator.
Substitute: Prepare as directed, using Cool Whip Free Whipped Topping.
Our Family and friends enjoy eating our berries too.
- IPM - Integrated Pest Management
- Our Family and friends enjoy eating our berries too. We practice Integrated Pest Management and adhere to good business practices ensuring that all sprays used are regulated and approved by the EPA and have been certified that they prove no health or safety risk. We only use sprays when necessary to protect the plant against mold and rot, all products used are totally safe for human consumption.