Wash and remove green caps from berries. Thoroughly crush the strawberries and place in a large bowl.

Add sugar to fruit and mix well. Let stand.

Mix lemon juice and pectin in a small bowl. Then stir into fruit mixture. Continue stirring for 3 minutes.

Ladle quickly into jars and cover at once with lids. When jam is set, store in freezer.

Yields 5 jars.

METHOD

This sauce can be used to spoon over yogurt with fresh strawberries, ice cream, pound cake or your favorite dessert. Great as topping for pancakes and waffles too.

Place sugar and 1/3 cup water in a small saucepan, stir and bring to a boil. Simmer until the sugar is completely dissolved.

Allow the syrup to cool completely. Hasten cooling by setting pan in a shallow bowl of ice water.

Place half the berries in the jar of a blender; add lemon juice and all the cooled syrup. Puree until smooth.

Press through fine sieve to remove some of the strawberry seeds, if desired.

Coarsely chop remaining strawberries and add to strawberry puree. Serve. Can be stored refrigerated, in tightly covered containers for up to 4 days.

2 1/2 cup flour
1/2 cup sugar
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cup buttermilk
1/3 cup melted butter
2 eggs, slightly beaten
1 teaspoon vanilla
1 pint fresh strawberries, hulled and chopped
Additional sugar for topping

Pre heat oven to 400°F. Spray muffin tin with nonstick cooking spray or line muffin cups with paper cupcake liners.

On a large bowl combine flour, sugar, baking powder, baking soda and salt, stir well until all ingredient are well blended.

In another bowl, whisk together the buttermilk, butter, eggs and vanilla. Make a well in the middle of the dry ingredients and pour liquid mixture in and the strawberries.

Using a large spoon, gently fold ingredients just until moist do not overmix.

Spoon the batter evenly into 12 muffin cups. Sprinkle each muffin with about 1/2 teaspoon sugar, if desired.

Bake 20 to 25 minutes.

1. Wash strawberries under cool running water. Remove caps and set aside to drain.
2. Wash spinach and remove large tough stems. Tear large leaves into small pieces. Drain.
3. In a medium bowl combine remaining ingredients and whisk together.
4. Slice strawberries into halves or quarters and place in a large bowl. Add dry spinach.
5. Pour dressing over all and toss.

Place all ingredients in a blender; blend on high speed until smooth, scraping down ingredients in blender if necessary. Divide into two tall glasses and drink with a straw. Makes 2 servings.

Wash, hull and slice the strawberries. Pour honey or sugar over berries and let them soak in the sweetener for an hour or more at room temperature. Reserve a few perfect berries for decoration.

Bake the shortbread following the recipe below.

To assemble, place the bottom shortcake on a serving platter.

Pour half of the sweetened strawberries and juice over it. Cover with yogurt, reserve about two tablespoons for decorating the top layer and then put on the top layer.

Slowly pour on the rest of the strawberries and juice, letting the juice soak into the shortcake. Top with remaining yogurt and decorate with whole reserved berries. Best if served immediately. Makes 6 dessert servings.

30 medium to large perfect strawberries

11 ounces cream cheese, softened

3 tablespoons confectioners' sugar

1/4 teaspoon almond extract

2 tablespoons finely grated semisweet or milk chocolate

Combine cream cheese, sugar, and almond extract in a mixing bowl. Using a hand-held electric mixer at medium speed, beat until light and fluffy. Fold in the grated chocolate. Spoon mixture into a decorating bag fitted with a large star tip. Pipe cream cheese mixture into center of each berry. Chill until ready to serve.

Makes about 30 filled strawberries.