It’s officially strawberry season! If you are anything like me, you have been eagerly waiting for the chance to visit farms to pick your own berries and probably end up with way more berries than you planned.

These vibrant summer fruits are not only bursting with sweet flavor but are rich in vitamin C and antioxidants. Well, the good news is you don’t have to let a single berry go to waste. Preserving them allows you to enjoy their fresh flavor year-round. The USDA offers several tested methods for safely preserving strawberries, including freezing, canning and making jam or syrup.

FREEZER STRAWBERRY JAM

Freezer jam is a quick, no-cook alternative to traditional jam. It retains the bright color and fresh flavor of strawberries. To make it, use crushed strawberries, sugar and freezer jam pectin. Follow the directions on the pectin package carefully — ratios matter for safe and successful gel formation. A key to making this jam is to stir until thoroughly mixed and sugar is dissolved. Otherwise, you can get a “gritty” jam. Once mixed, the jam is placed in clean, freezer-safe containers and stored in the freezer for up to one year.

STRAWBERRY JAM

FROM FROZEN BERRIES

You can make cooked jam using previously frozen strawberries. Thaw the berries in the refrigerator and use them as you would fresh fruit. USDA recommends using tested recipes from reliable sources such as the National Center for Home Food Preservation. Frozen berries may be softer and juicier, so accurate measurement is essential for proper set.

FREEZING STRAWBERRIES

According to USDA recommendations, strawberries freeze well and can be preserved in several ways:

● Dry Pack: Clean, hull and slice the berries. Spread them in a single layer on a baking sheet to freeze individually, then pack into freezer containers or bags.

● In Sugar Syrup: Combine strawberries with a 40% sugar syrup (3 cups sugar dissolved in 4 cups water). Pack the berries into containers and cover with syrup, leaving a half-inch space below the rim of the container. Label and freeze.

CANNED STRAWBERRIES

AND SYRUP

Strawberries can also be canned whole or as syrup. Whole berries are packed in hot sugar syrup and processed in a boiling water canner. Strawberry syrup is made by extracting juice, adding sugar and boiling to desired consistency. Pour into sterilized jars and process accordingly. Follow USDA-tested recipes for proper times and temperatures.

LOW-SUGAR RECIPES

Use low-sugar pectin and follow the directions on the package. Low-sugar recipes still use sugar and should be used carefully by people on a low carbohydrate diet. For best quality, always follow USDA or university extension-tested recipes.

For more information, visit nchfp.uga.edu or email LuAnn Duncan, OSU Extension Educator, Mahoning County: duncan.920@osu.edu.