Strawberry Season

I love strawberry season! While at the market the other day, I picked up two flats of strawberries and made the following:

First was Strawberry Salsa, I haven't made this in a few years but its still as good as I remember. I like to serve it with cream cheese and crackers but its also good with poultry or pork.

Here's the recipe:

5 cups crushed strawberries

1/4 cup sweet onion,finely chopped

3 jalapenos, finely chopped

2 tsp grated lime peel

4 1/2 cups sugar

1 box light fruit pectin crystals(certo)

Measure prepared fruit and vegetables into a large sauce pan. Measure sugar. Combine fruit pectin crystals with 1/4 cup of the measured sugar. Stir pectin mixture into fruit.

Place over high heat and stir until mixture comes to a full boil. Stir in remaining sugar. Continue to cook and stir over high heat until mixture comes to a full rolling boil. Boil hard one minute stirring constantly. Remove from heat. Stir and skim foam for 5 mnutes to prevent floating fruit. Pour quickly into warm, sterilized jars filling to 1/4 inch from rim. Seal while hot with sterilized two piece lids with new centres.

Next I made freezer or no-cook strawberry jam, there's nothing like fresh jam on scones or toast!

Then because I had some left over strawberries and chocolate I made chocolate dipped strawberries! Oh and a few dipped cherries too!

And finally I made Strawberry Soup. I got this recipe at a cooking class I took a few years ago and I view this as more of a drink. It is so good! I was only able to make one batch and the girls want more, so I feel another trip to the market coming on!

Here's the recipe:

4 cups sliced strawberries

3/4 to 2 cups water(depends how thick you want it, I used 3/4 of a cup)

1/2 cup cointreau or other orange liqueur or even rum

2 T honey

lemon juice to taste

mint leaves to garnish

Place ingredients into blender and process until smooth. Chill well before serving. Garnish with mint leaves if desired. Makes 6 to 8 servings. For a creamier soup add some unflavoured yoghurt, half and half or heavy cream. Good for 2 to 3 days in fridge.