BC Strawberry Puff
Pancake
BC Strawberries and maple flavoured real BC Whipped
Cream tops this easy oven-baked pancake. Great for
brunch or for dessert.
3
3⁄4
1⁄2
3⁄4
1
3
1⁄4
3⁄4
2
eggs
cup (175 mL) milk
tsp (2 mL) salt
cup (175 mL) flour
tbsp (15 mL) butter
cups (750 mL) sliced BC Strawberries
cup (50 mL) orange juice
cup (175 mL) real BC Whipping Cream
tbsp (30 mL) maple syrup
icing sugar
In medium bowl, beat together eggs, milk, salt and flour
until smooth. In 12 inch (30 cm) oven-proof skillet melt
butter; pour batter into skillet. Bake at 450 F (230 C) for
15 minutes. Reduce heat to 350 F (180 C), bake for 10
minutes or until brown and crisp. Pancake will puff up
when baked but will fall when removed from oven.
In medium bowl, pour orange juice over strawberries; let
stand 5 minutes. In small bowl, whip 3⁄4 cup cream until soft
peaks form; stir in maple syrup.
Slide pancake onto serving plate; spoon berries over half
the pancake. Fold pancake in half over berries. Dust with
icing sugar. Cut pancake into 4 pieces; top with whipped
cream.
BC Strawberry and Cream
Cheese Coffeecake
CRUMB TOPPING
3⁄4 cup (175 mL) all-purpose flour
1⁄2 cup (125 mL) sugar
1⁄2 cup (125 mL) butter, at room temperature
CREAM CHEESE LAYER
1⁄2 pound (250 g) cream cheese, softened
1/3 cup (75 mL) sugar
1
large egg
1
teaspoon (5 mL) vanilla
CAKE
2 cups (500 mL) all-purpose flour
1
cup (250 mL) sugar
11⁄2 teaspoons (7 mL) baking powder
1⁄2 teaspoon (2mL) baking soda
1⁄2 teaspoon (2 mL) salt
3⁄4 cup (175 mL) orange juice
1⁄4 cup (50 mL) butter, melted
1
teaspoon (5 mL) vanilla
1
egg, beaten
2
cups (500 mL) chopped BC Strawberries
Balsamic Glazed BC
Strawberries and Chevre Salad
8
cups (2 L) musclun salad mix
1⁄4 cup (50 mL) balsamic vinegar
2
cups (500 mL) sliced BC Strawberries
1⁄4 cup (50 mL) olive oil
1
large garlic clove, chopped fine
1⁄4 teaspoon (1 mL) salt
1⁄4 teaspoon (1 mL) freshly ground pepper
1⁄2 cup (125 mL) chevre, crumbled (goat cheese)
In large bowl, toss salad greens.
Strawberries; In small saucepan, over medium-high heat,
bring vinegar to a boil. Boil uncovered until slightly thickened,
1-3 minutes. In small bowl, drizzle vinegar over strawberries
and toss gently. Set aside.
Dressing: In small bowl, whisk together oil, garlic, salt and
pepper. Any excess vinegar from strawberries, drain off and
whisk into dressing.
To Assemble: Add enough dressing to salad to coat lightly.
Arrange a nest of salad onto six salad plates; arrange glazed
strawberries over salad. Sprinkle chevre over each salad.
§ Makes 6 servings.
3 tablespoons (30 mL) grated orange rind
… more
Makes 4 servings.
CRUMB TOPPING
BC Strawberry Lime
Coolers
2
cups (500 mL) sliced BC Strawberries
In small bowl, combine flour, sugar and butter until mixture
resembles coarse crumbs. Set aside.
CREAM CHEESE LAYER
In medium bowl, beat cream cheese and sugar until light and
fluffy. Beat in egg and vanilla; set aside.
3⁄4 cups (175 mL) frozen limeade concentrate, thawed
CAKE
2
In large bowl, combine flour, sugar, baking powder, baking
soda and salt. In separate small bowl, whisk together juice,
butter, vanilla and egg; add to dry ingredients and mix.
Gently fold in strawberries and orange rind. Pour into 9” (23
cm) springform pan. Pour cream cheese mixture over cake;
sprinkle with crumb topping. Bake at 350 F (180 C) oven for
65-75 minutes or until done. Let cool on rack for 15 minutes;
remove outer ring and let cool completely.
Makes 12 servings.
cups (500 mL) ice cubes
1 cup (250 mL) cold water
Whole strawberries and fresh mint for garnish
In blender, combine strawberries, limeade, ice cubes and
water; puree until thick and frothy. Pour into glasses and
garnish with strawberries and mint sprigs.
§ Makes 4 – 1 cup servings.
For more information call:
Fraser Valley Strawberry Growers Association
Toll Free: 1-800-366-8066
www.bcstrawberries.com
Bernardin Preserving Help Line
Toll Free: 1-888-430-4231
www.homecanning.com/can
TRAWBER
S
C
B
Fresh
&
Preserve
Recipes
ES
Five-Flavour Strawberry
Freezer Jam
Very Light Bumbleberry
Spread
Strawberry Rhubarb Jam
Try a little variety! Give each jar of this delicious strawberry jam
a unique flavour accent. There’s no cooking; just crush, stir and
eat or freeze! Better yet, this recipe requires less sugar than
most freezer jams.
The sweetness of this spread is derived from the berries, so be
sure to use only fully ripe, freshly picked, top quality B. C. berries.
Fruit Pectin crystals are a fast and easy way to make good old
homemade jams. Be sure not to deviate from the ingredient
measurements or methods-fruit pectin requires a certain
amount of sugar, acid and cooking time to form a proper gel.
Freshly ground pepper gives this wonderful sweet jam
savoury undertones. It adds pizzazz to breads and is great
with cheese, especially brie. Or, brush onto chicken or pork
for summer barbecues.
2 cups (500 ml) crushed strawberries, about 675 g (1 qt.)
3 3⁄4 cups (925 ml) crushed strawberries,
about 1.4 kg (2 qt.)
3 tbsp (45 ml) Balsamic vinegar
1 tbsp (15 ml) lemon juice
Grated zest of 1 lemon
6 1⁄2 cups (1625 ml) granulated sugar
1⁄4-1⁄2 tsp (1 – 2 ml) freshly ground black pepper
1 pouch BERNARDIN Liquid Pectin
4 cups (1000 ml) crushed strawberries, about 1.4 kg (2 qt.)
1 1⁄2 cups (375 ml) granulated sugar
1 pouch (45 g) BERNARDIN Freezer Jam Pectin
Flavour accents
♦ Wash, hull and crush strawberries, one layer at a time.
Measure 4 cups (1000 ml) into a bowl. Stir in sugar and let
stand 15 minutes.
♦ Meanwhile, wash and rinse 5 x 250 ml mason jars and
BERNARDIN Storage or 2-piece SNAP Lids.
♦ Prepare or measure Flavour Accents; choose one of
each or duplicate quantities as desired.
♦ Stirring constantly, gradually add BERNARDIN Freezer
Jam Pectin to fruit mixture. Stir three minutes longer.
♦ For Peppered, Balsamic, Spirited and Zesty Strawberry
Flavour Accents, ladle jam into prepared mason jars filling
each to within 1⁄2 inch (1 cm) of top rim (headspace). Using a
non-metallic utensil, stir one portion of each Flavour Accent
into each jar. For Mint, before filling jars, add required portion
of bruised mint leaves to jam in bowl. Stir 2 minutes, remove
leaves and ladle jam into jar(s).
♦ Readjust headspace to 1⁄2 inch (1 cm) if required. Wipe
all jar rims removing any stickiness. Apply lids tightly and
label jars.
♦ Store in freezer up to 1 year. Refrigerate up to 3 weeks
or serve immediately.
♦ Makes about 5 x 250 ml jars.
Flavour Accent
Portion per 250 ml jar
Peppered Strawberry
1⁄4 - 1⁄2 tsp (1 –2 ml) freshly
ground pepper
1 1⁄2 tsp (7 ml) balsamic vinegar
1 1⁄2 tsp (7 ml) chocolate or
orange liqueur
1⁄2 tsp (2 ml) lightly packed, finely
grated lemon or orange zest
10 large mint leaves, bruised
with back of spoon
Strawberry Balsamic
Spirited Strawberry
Zesty Strawberry
Classic Strawberry Mint
1 1/2 cups (375 ml) crushed fully ripe strawberries
1 cup (250 ml) crushed raspberries*
1 cup (250 ml) crushed blackberries*
1 cup (250 ml) unsweetened cherry or apple juice
1 pkg (49 g) Bernardin No Sugar Needed Pectin
1/2 to 1 1/2 cup (125 to 375 ml) granular sugar
replacement (artificial sweetener)
♦ Place 5 clean 250 or 236 ml mason jars on a rack in a
boiling water canner; cover jars with water and heat to a
simmer (180°F/82°C). Set screw bands aside; heat SNAP
Lids in hot water, NOT boiling (180°F/82°C). Keep jars and
SNAP Lids hot until ready to use.
♦ Crush and individually measure berries. Press
raspberries and blackberries through coarse sieve to remove
part of seeds, if desired. Combine measured berries, juice
and No Sugar Needed pectin in a large, deep stainless steel
saucepan..
♦ Whisk No Sugar Needed Fruit Pectin into fruit mixture,
stirring until completely dissolved; bring mixture to a boil over
high heat. Stirring constantly, boil 5 minutes. Remove from
heat. Add artificial sweetener, stirring until well mixed.
♦ Ladle fruit spread into a hot jar to within 1/4 inch (0.5 cm)
of top rim (headspace). Using nonmetallic utensil, remove
air bubbles. Wipe jar rim removing any stickiness. Center
SNAP Lid on jar; apply screw band securely & firmly until
resistance is met -- fingertip tight. Do not overtighten. Place
jar in canner; repeat for remaining fruit spread.
♦ Cover canner; return water to a boil. At altitudes up to
1000 ft (305 m), process – boil filled jars – 10 minutes.
Remove jars without tilting. Cool upright, undisturbed 24
hours; DO NOT RETIGHTEN screw bands. After cooling
check jar seals. Sealed lids curve downward. Remove screw
bands; wipe and dry bands and jars. Store screw bands
separately or replace loosely on jars, as desired. Label and
store jars in a cool, dark place.
Makes 4 to 5 x 250or 236 ml jars.
LIGHT BUMBLEBERRY SPREAD (sugar added)–
Follow directions above, increasing strawberries to 2 cups
(500 ml). Bring fruit-pectin mixture to a boil and stir in 3 cups
(750 ml) granulated sugar. Return mixture to a boil; boil 5
minutes stirring constantly. (Omit sugar replacement.) Ladle
into jars and heat process as directed above.
Makes 5 to 6 x 250 ml or 236 ml jars.
2 cups (500 ml) finely chopped rhubarb, about 1 lb (454 g)
5 1⁄2 cups (1375 ml) granulated sugar
1⁄4 cup (50 ml) bottled lemon juice
1 pkg (57 g) BERNARDIN Fruit Pectin
♦ Place 6 clean 250 or 236 ml mason jars on a rack in a
boiling water canner; cover jars with water and heat to a
simmer (180°F/82°C). Set screw bands aside; heat SNAP
Lids in hot water, NOT boiling (180°F/82°C). Keep jars and
SNAP Lids hot until ready to use.
♦ Wash, hull and crush strawberries, one layer at a time.
Measure 2 cups (500 ml); set aside.
♦ Wash and finely chop rhubarb. Measure 2 cups (500 ml);
set aside.
♦ Measure sugar; set aside.
♦ Combine prepared strawberries, rhubarb and lemon juice
in a large, deep stainless steel saucepan. Whisk in Fruit
Pectin until dissolved.
♦ Stirring frequently, bring mixture to a boil over high heat.
Add sugar. Stirring constantly, return mixture to a full rolling
boil; boil hard 1 minute. Remove from heat; skim foam.
♦ Ladle jam into a hot jar to within 1⁄4 inch (0.5 cm) of
top rim (headspace). Using nonmetallic utensil, remove
air bubbles. Wipe jar rim removing any stickiness. Center
SNAP Lid on jar; apply screw band securely & firmly until
resistance is met -- fingertip tight. Do not overtighten. Place
jar in canner; repeat for remaining jam.
♦ Cover canner; return water to a boil. At altitudes up to
1000 ft (305 m), process –boil filled jars – 10 minutes.*
Remove jars without tilting. Cool upright, undisturbed 24
hours; DO NOT RETIGHTEN screw bands. After cooling
check jar seals. Sealed lids curve downward. Remove screw
bands; wipe and dry bands and jars. Store screw bands
separately or replace loosely on jars, as desired. Label and
store jars in a cool, dark place.
Makes about 6 x 250 or 236 ml jars.
BC Strawberry
Balsamic Jam
♦ Place 7 clean 250 or 236 ml mason jars on a rack in a
boiling water canner; cover jars with water and heat to a
simmer (180°F/82°C). Set screw bands aside; heat SNAP
Lids in hot water, NOT boiling (180°F/82°C). Keep jars and
SNAP Lids hot until ready to use.
♦ Wash, hull and crush strawberries one layer at a time.
Measure prepared fruit into a large, deep stainless steel
saucepan. Stir in vinegar, lemon juice and zest, sugar and
pepper. Add 1⁄2 tsp (2ml) vegetable oil to reduce foaming, if
desired.
♦ Over high heat, bring mixture to a full rolling boil.
Stirring constantly, boil hard 1 minute. Remove from heat.
♦ Immediately stir in liquid pectin, mixing well; stir 2
minutes and skim foam.
♦ Ladle jam into a hot jar to within 1⁄4 inch (0.5 cm) of
top rim (headspace). Using nonmetallic utensil, remove
air bubbles. Wipe jar rim removing any stickiness. Center
SNAP Lid on jar; apply screw band securely & firmly until
resistance is met -- fingertip tight. Do not overtighten. Place
jar in canner; repeat for remaining jam.
♦ Cover canner; return water to a boil. At altitudes up to
1000 ft (305 m), process –boil filled jars – 10 minutes.*
Remove jars without tilting. Cool upright, undisturbed 24
hours; DO NOT RETIGHTEN screw bands. After cooling
check jar seals. Sealed lids curve downward. Remove
screw bands; wipe and dry bands and jars. Store screw
bands separately or replace loosely on jars, as desired.
Label and store jars in a cool, dark place.
Makes about 7 x 250 or 236 ml jars.