5 c Sugar
2 c Water
1 c Vinegar
12 inches of Stick Cinnamon, broken
2 tsp Whole Cloves
2 1/2 pounds Peaches
In 4-6 qauart kettle of Dutch oven, combine sugar, water, vinegar, cinnamon, and whole cloves. Heat syrup to boiling;
keep hot but not boiling. Wash peaches, peel, halve, and pit. To prevent discloration, add the peach halves to syrup as soon
as they are cut. Heat peaches in hot syrup 5 minutes. Pack fruit and syrup into hot jars, leaving 1/2 inch headspace. Adjust
lids. Process in boiling water bath (pints) 20 minutes.
Makes 3 pints.
3 c chopped Peaches (about 6 peaches)
3 c chopped Cantalope (1 medium melon)
4 1/4 c Sugar
3 Tbl Lemon Juice
1/3 c Slivered Blanched Almonds
1/2 tsp Ground Nutmeg
1/4 tsp Salt
1/4 tsp Grated Orange Peel
In 8-10 quart kettle or Dutch oven, mix peaches and cantalope. Bring mixture to full rollig boil;
stir constantly. Add sugar and lemon juice. Bring mixture again to a full rolling boil. Boil, uncovered, 12 minutes.
Add the slivered blanched almonds, nutmet, salt, and grated orange peel. Boil hard, uncovered, till
wyrup sheets off metal spoon, 4-5 minutes. Remove from heat; quickly skim off foam with metal spoon. Pour at once into hot,
steralized jars; seal.
Makes 7 half-pints.
1 pound Pears
1 pound Peaches
2 Tbl Lemon Juice
1 (1 3/4 oz) package Powdered Fruit Pectin
5 1/2 c Sugar
Peel, core, and grind or finely chop pears; measure 2 cups. Peel, pit and grind or finely chop peaches;
measure 2 cups. In 8-10 quart kettle or Dutch oven, combine pears, peaches, lemon juice and pectin.
Bring mixture to full boil. Stir in sugar. Bring again to full rolling boil. Boil hard, uncovered,
1 minute, stirring constantly. Remove from heat; quickly skim off foam with metal spoon. Pour at once into hot steralized
Makes 7 half-pints.
SWEET CHERRY JAM
1 1/2 pounds fully ripe dark sweet cherries3 Cups crushed Raspberries
2 cups Sugar
2 Tablespoons lemon juice
1/4 cup water
(Makes 3 half-pints)
Sort, wash, remove stems, and pit cherries; Measure 3 cups. Cut up cherries.
In 8-10 quart kettle or Dutch oven, combine cherries and 1/4 cup water. Bring to a boil. Cover, simmer 15 minutes. Stir
in sugar and juice. Mix well.
Bring mixture to full rolling boil, stirring constantly. Boil, uncovered, till thick, 7-10 minutes. Remove from
heat. Quickly skim off foam with metal spoon. Pour at once into hot sterilized jars. Seal.
Wash and hull 6 pints of strawberries. Put strawberries in blender container
to mash; blend thoroughly. In 8-10 quart kettle or Dutch oven, combine strawberries and 7 cups of sugar. Heat to full boil;
reduce heat. Boil gently 10 minutes. Strain juice through jelly bag; drain several hours or overnight. Return juice to kettle
and heat. Pour hot syrup into hot jars, leaving 1/2 inch headspace. Adjust lids. Process in boiling water bath (half-pints)
Makes 5-6 half-pints.
STRAWBERRY BAVARIAN PIE
1 Baked Pie Shell
1 pkg Straberry Jello
1-1/3 c Hot Water
1/4 c Sugar
Dash of Salt
2 Tbl Lemon Juice
2 c Crushed Strawberries
1/2 c Cream (whipped)
Whole Strawberries for Garnish
Dissolve Jello in hot water. Add sugar, salt & lemon juice. Chill until slightly thickened. Add crushed strawberries
and then fold in whipped cream. Turn into baked pie shell. Chill until firm and garnish with whole strawberries.
FRENCH STRAWBERRY DESSERT
3/4 c White Sugar
1/2 c Whipping Cream
1/4 c Light Syrup
2 Tbl Butter
1/2 c Chopped Heath Bars
1 qt Fresh Strawberries
1 c Sour Cream
Combine sugar, cream, corn syrup & butter in sauce pan. Bring to a boil for 1 minutes. remove from hear. Stir in
candy bar. Cool, stirring occassionally. Serve fresh strawberries topped with sour cream and toffee suace.
1 Cup Water
1 Cup Sugar
3 Tbls Cornstarch
2 Tbls White Corn Syrup
1 Package Strawberry Jell-O
4 Cups Sliced Strawberries
(Makes 1 pie)
Boil top five ingredients until thick, stirring constantly. remove from heat and stir in one package of Strawberry
Jell-O. Let Cool
Stir in Strawberries. Pour into 9 inch pie shell.
Top with whipped cream.
STRAWBERRY FREEZER JAM
2 Cups crushed Strawberries
4 Cups Sugar
1 box Pectin
3/4 Cup water
(Makes 5 cups)
1. Wash and rinse 1-2 cup size plastic containers with tight fitting lids.
2. Prepare fruit - Discard stems and crush strawberries.
3. Measure EXACT amount of prepared fruit into a large bowl.
4. Measure EXACT amount of sugar into seperate bowl. (Reducing sugar or using sugar substitutes will result in
5. Stir sugar into prepared fruit. Mix well. Let stand 10 minutes, stir occassionally.
6. Stir 1 box pectin and 3/4 cup of water in a small saucepan. (Pectin may start out lumpy). Bring to a boil on
high heat, stirring constantly. Boil 1 minute, stirring constantly. remove from heat.
7. Stir pectin mixture into fruit mixture. Stir constantly until sugar is completely dissolved and no longer grainy,
about 3 minutes.
8. Pour into prepared containers, leaving 1/2-inch space at top for expansion during freezing; cover.
9. Let stand at room temperature for 24 hours until set. Refrigerate up to 3 weeks or store in freezer up to 1
year. Let thaw in fridge.
OVERNIGHT STRAWBERRY FRENCH TOAST
1 qrt strawberries - divided
5 oz non-fat cream cheese, softened
16 oz loaf French bread, cut into 3/4" slices
1 cup liquid egg substitute
6 egg whites substitute
3/4 cup evaporated skim milk
1 tsp vanilla
1/4 cup sugar
1/4 cup orange juice
Few drops of red food coloring if desired.
In food processor with metal blade or in a small bowl, crush 1/2 cup of the strawberries; beat in cream cheese. Spread
strawberry cream cheese mixture thickly on one half of the bread slices and top with the others. In medium mixing bowl,
beat together egg substitutes, milk and vanilla. Pour mixture into 9 x 13" baking dish. Put strawberry-filled "sandwiches"
in pan, making sure both sides are covered with egg mixture. Cover and refrigerate overnight.
Slice the remaining strawberries and combine with sugar and orange juice in medium saucepan. Simmer, stirring constantly,
over medium heat until strawberries are slightly cooked and sauce is thickened. Remove from heat. Add red food coloring if
desired. Chill overnight.
Transfer the sandwiches to a greased cookie sheet. Bake in preheated oven at 375 degrees for 25 minutes or until golden
Serve with warmed Strawberry Sauce.
CHECK OUT OUR COOKBOOK "ANGELS IN THE KITCHEN AGAIN" (ALL PROCEDES
GO TO THE AMERICAN CANCER SOCIETY)
TO PURCHASE A COOKBOOK FOR $16.95, PLEASE CONTACT DENISE WELLER AT 616-457-9834
OR EMAIL GWELLER@SHAPE-CORP.COM
HERE ARE TWO SAMPLE RECIPES FROM THE COOKBOOK.
COTTAGE FRUIT SALAD
1 FRESH PINEAPPLE, CUT IN 1/2 INCH 1 C. MUSKMELON
C. HONEYDEW BALLS
1 C. RASPBERRIES
GINGER LIME DRESSING
1 C. BLUEBERRIES
1 C. STRAWBERRIES
IN A LARGE DECORATIVE BOWL, GENTLY TOSS PINEAPPLE, RASPBERRRIES, BLUEBERRIES, STRAWBERRIES AND MELON BALLS.
IF DESIRED, DRIZZLE WITH GINGER LIME DRESSING.
MAKES 8-10 SERVINGS.
GINGER LIME DRESSING:
1/4 C. HONEY
1 T. CHOPPED CRYSTALLIZED GINGER
1/4 C. ORANGE JUICE
1 tsp. GRATED LIME PEEL
2 T. LIME JUICE
COMBINE HONEY, ORANGE JUICE, LIME JUICE, CRYSTALLIZED GINGER AND LIME PEEL WELL. MAKES ALMOST 3/4 CUP.