How to Preserve Strawberries, Pears, and Zucchini for Year-Round Breakfast Enjoyment

Once the fruits and vegetables come on in our gardens, yards, or orchards, we love enjoying the fresh produce. But fruits and vegetables don’t last long and it is a long wait until next year.

Here are recipes for preserving that garden or orchard bounty so you and your family can enjoy it year-round.

The Strawberry Jam is easy with no cooking necessary but it tastes so good. The Pear Honey is a favorite of mine as it is a very old family recipe. Zucchini Marmalade turns this little squash into a great breakfast treat!

I’m sure it is because I am a senior citizen now, I love things that remind me of my childhood growing up in rural Southern Indiana. Although I never plan to live there again, it was a great place to grow up.

Quick and Easy Strawberry Jam

  • 2 cups fully ripe, completely crushed fresh strawberries
  • 1 box Sure-Jell
  • 3/4 cup water
  • 4 cups sugar

Mix the sugar into the crushed strawberries; let stand 10 minutes. Stir to dissolve the sugar. Mix the Sure-Jell and water together in a saucepan. Bring to a boil and boil for 1 minute. Stir the Sure-Jell into the strawberry mixture. Stir for 3 minutes. Ladle the mixture into freezer containers, cover with lids and let set at room temperature for 24 hours. Store in freezer. This is good as a jam and also as a topping for ice cream.

Pear Honey

I found this recipe in one of my late mother’s boxes of recipe clippings. This one is from my Great-Aunt Truly. I’m sure this recipe is as old as I am, maybe older, and I am a senior citizen!

  • 1 cup fresh pears
  • 1 cup apples
  • 1 cup crushed pineapple
  • pineapple juice
  • 1/2 cup oranges slices, cut up
  • 1 cup sugar

Peel, and core, both pears and apples and then measure, put through food chopper and measure amount needed for 1 cup of each. Dice the orange slices in small pieces. This is not candy orange slices but slices of real oranges. Mix all ingredients together, using juice from the pineapple, and boil for 20 minutes. Seal in hot jelly jars.

(I love the instructions. That is why I don’t change these old recipe instructions. They are too funny the way they are.)

Zucchini Marmalade

This is another old recipe from Lawrence County Indiana where I was born and raised, oh so long ago!

  • 6 cups grated zucchini, peeled
  • 5 cups sugar
  • 1 can crushed pineapple in juice
  • 1 box Sure-Jell
  • 2 tbsps lemon juice
  • 1 box (6-oz) apricot-flavored gelatin

Cook the zucchini and sugar for 6 minutes; Remove from the heat. Add the pineapple, Sure-Jell, and lemon juice. Return to the heat and cook for another 6 minutes. Remove from the heat and add the gelatin. Stir until gelatin is completely dissolved. Seal in jelly jars or place in freezer containers and freeze.


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Photo. Rita E.

Source: Ab

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