• In Season: Strawberries

    Strawberries are one of the many gifts that May has to offer us. This is when they are at their peak, giving us a fragrantly sweet taste that fits well in many recipes. Keep in mind that strawberries are very perishable, so only purchase them a few days before you use them!

    >>Hempanana Smoothie

  • Health Matters: Why We Love Love

    There’s a lot to like about a holiday devoted to wine, chocolate, strawberries, and romance, but aside from the “feel good” and “taste good” aspects of the holiday, Valentine’s Day can be the healthiest of them all.

  • Gluten-free Strawberry-walnut Scones

    Weekly Recipe: 

    2 cups raw walnuts

    ¼ cup coconut flour, sifted

    1 teaspoon cinnamon

    1 teaspoon baking soda

    ½ teaspoon sea salt

    ¼ cup pure maple syrup

    1 teaspoon pure vanilla extract

    2 eggs

    ¼ cup Rich and Creamy Melt, softened until pourable

    Organic strawberry jam

    Preheat oven to 350 degrees. Place the walnuts in a food processor and pulse until a fine meal is formed. Place the walnut meal and the remaining dry ingredients in a medium bowl and whisk to combine. Add the wet ingredients, except the Melt Organic, to the walnut meal mixture. Blend well with a hand mixer. With the mixer on low, slowly pour in the Melt Organic. Mix well. Using an ice cream size scoop, make eight even balls of dough and place on a parchment-lined baking sheet. With your thumb or a teaspoon, make deep well in the center of each scone. Fill each well with one teaspoon strawberry jam. Bake 23-25 minutes or until tops are golden brown and the dough springs back when pressed lightly. Cool on pan for five minutes, then transfer to wire racks to cool completely. Store leftovers in an airtight container up to three days or freeze up to three months. Source: Melt Chef Cygnia Rapp;

  • In Season: Strawberries

    Strawberries are one of summer’s most beloved fruits, hitting peak season from April to July. The wild strawberry has existed for over 2,000 years. Now there are over 600 varieties, all differing in flavor, size, and texture. The most commonly cultivated species is Fragaria ananassa.

  • Jam Maker Strawberry Jam

    Weekly Recipe: 
    Prep Time: 30 minutes

    3 1/4 cups crushed strawberries (about three 1-lb containers)

    3 tablespoons Ball RealFruit Classic Pectin

    1/2 teaspoon butter or margarine

    2 cups granulated sugar

    Wash strawberries in cool, running water and drain. Remove stems and hulls. Crush berries one layer at a time using potato masher. Measure required quantity of berries and remaining ingredients for recipe; set aside. Sprinkle pectin evenly over bottom of pot fitted with stirrer. Add crushed strawberries evenly over pectin. Add butter/margarine to help reduce foaming. Press jam button, the cook time will automatically default to 21 minutes. Press enter. Wait four minutes for appliance to sound four short beeps indicating the time to add sugar. Add sugar gradually while stirrer continues running. Place the glass lid on the pot. The appliance will continue to automatically stir your ingredients while it cooks. Stay within earshot of the jam and jelly maker, the appliance will beep again at the end of the process signaling jam cooking is complete. Press cancel, unplug appliance, and immediately remove glass lid. Remove stirrer using a pot holder. Skim foam, if necessary, from top of jam. Preserve jam immediately, using one of the three ways listed below.

    Preservation Methods:


    Spread on thick, then save the rest for up to three weeks in your refrigerator. Ladle hot jam or jelly into hot jars. Cool to room temperature, about 30 minutes. Place lids and bands on jars. Label.


    Freeze jam for up to one year, right in Ball Glass Jars. Ladle hot jam or jelly into hot jars leaving 1/2 inch headspace. Cool to room temperature, about 30 minutes. Place lids and bands on jars. Label.

    Preserve and Store:

    With Ball Home Canning Products, jams can be stored for up to one year. Prepare your gear (while jam or jelly is being made in your Automatic Jam & Jelly Maker) and fill canner or stockpot half full with water. Place lid on canner. Heat to a simmer. Keep canning rack or Canning Discovery Kit canning rack with lifter to the side until ready to use. Wash jars, lids and bands in hot, soapy water. Rinse well. Keep jars warm until ready to use, in order to minimize risk of breakage when filling with hot jam or jelly. Fill jars. Ladle hot jam into hot jars, one at a time, leaving 1/4 inch headspace. Wipe any jam or jelly from the rims of the jars. Center lids on jars. Twist on the bands until fingertip tight. Place filled jars in the canning rack inside the canner, ensuring jars are covered by one to two inches of water. Place lid on canner. Bring water to gentle, steady boil. Process jars in boiling water for 10 minutes, adjusting for altitude. Turn off heat, remove lid and let jars stand for five minutes. Remove jars from water and cool. Check lids for seal after 12 to 24 hours. Check the seal. Press on center of cooled lid. If jar is sealed, the lid will not flex up or down. If it is not sealed, refrigerate immediately or re-process. Store sealed jars in pantry for up to one year. Jars may be stored without bands, or you may clean the underside of bands to ensure no moisture is trapped during storage.

    Recipe and image provided by Ball Corporation.

    **Recipe must be made with Ball FreshTECH Automatic Jam & Jelly Maker

  • Strawberry Yogurt Shake

    You might find it hard to believe this delectable shake is made from yogurt and not ice cream.

    Serves 4

    4 cups plain yogurt
    2 bananas, peeled and frozen
    1 tablespoon vanilla
    2 tablespoons maple syrup
    2 1/2 cups hulled, fresh strawberries
    4 strawberries for garnis

    Combine all ingredients except the garnish in a blender and mix until thoroughly combined. Divide equally between four glasses and add a whole or sliced strawberries as a garnish on each.

    Combine all ingredients except the garnish in a blender and mix until thoroughly combined. Divide equally between four glasses and add a whole or sliced strawberries as a garnish on each.

  • About Strawberries

    The arrival of local strawberries is an early sign that summer has arrived. Often one of the first fruits to show up at your local farmers market, these delicious fruits have many benefits. Over history, strawberries have been used in medicine, as a treatment for sunburn, to restore discolored teeth, and as an aid in digestion.

  • Chocolate-Dipped Strawberries

    1/4 cup Wax Orchards fudge topping
    12 large fresh whole strawberries, cleaned, with stems

    Heat the topping in a small saucepan just until softened. Divide equally into 2 small bowls. Hold strawberries by the stem ends, dip in the topping, and enjoy!


    Per serving: 125 calories, 1 g protein, 29 g carbohydrates, 23 g sugar, 1 g total fat, 5% calories from fat, 0 mg cholesterol, 4 g fiber, 41 mg sodium

  • Healthy Pantru: Strawberries

    A bowl of this juicy, sweet fruit tastes too much like dessert to be such a nutrient-rich food, and yet new research shows strawberries may help prevent cardiovascular disease. “They are rich in anthocyanins, plant compounds that have a powerful anti-inflammatory effect,” says Shari Lieberman, author of The Real Vitamin and Mineral Book (Avery, 2007).

    By Lisa Turner