3 cups fresh pineapple, shredded
4 cups strawberries, hulled
2 cups rhubarb, cut up
dash of salt
4½ cups sugar
In a large stockpot over medium heat, cook the pineapple for 10 minutes, stirring occasionally so that it doesn’t stick to the pan or burn. Add the strawberries, rhubarb, and salt and cook for 20 minutes, stirring occasionally. Add the sugar and bring the mixture to a boil, stirring to dissolve the sugar and prevent scorching. Allow the mixture to boil rapidly for 25 to 30 minutes, or until the jam thickens, stirring frequently. Remove the pan from the heat. Skim, pour into sterilized jars, seal, and process. Makes about 5 pints.
1 cup strawberries, hulled and sliced
½ cup sugar
1 cup fresh lemon juice
1¼ to 1½ cups cold sparkling water
Put the strawberries into a blender or food processor and purée. Add the sugar to the lemon juice and stir to blend. Add the lemon juice and sparkling water to the puréed berries. Stir or process for a few seconds to blend, then pour into ice-filled glasses. Makes 3 servings.
If all else fails, you can always snack on strawberries by themselves. They are nature’s candy! Enjoy!