I haven’t seen any local strawberries yet here in Philadelphia, but my sources say they’re coming any day now (just as soon as it warms up a little!). For those of you who have them or are just dreaming about them like I am, I thought I’d put together a collection of my strawberry preserves from over the years. At the end of this post, you’ll find a recipe for the strawberry pie I try to make at least once a year (because it’s just so good).
The Small Batch Recipes
The small batch version of my beloved strawberry vanilla jam. I make several batches of this preserve every year because it’s quick and delicious.
An itty-bitty batch of strawberry rhubarb jam.
Strawberry rhubarb jam scented with rosewater. If you make this one, add the rosewater in stages, in case yours is more potent than the one I used.
Strawberry fig jam. If you can’t get fresh figs, you could also make this one with frozen figs.
Strawberry kiwi jam. A teeny, tiny, tangy jam.
Strawberry lavender caramel. A sweet sauce for drizzling and glazing.
Strawberry balsamic jam. The perfect strawberry preserve for serving with cheese.
The Large Batch Recipes
My very first strawberry jam recipe. It’s a classic. It’s strawberry vanilla jam!
A nice big batch of dusty pink strawberry applesauce.
Want a big batch of strawberry jam with half the sugar? This low sugar version is for you!
For the fans of sweet and savory, consider this strawberry chutney. It’s so good with stinky, runny cheeses!
The Butters and Compotes
Strawberry rhubarb butter. Super smooth and spreadable.
Slow cooker strawberry butter, sweetened with maple syrup.
Roasted rhubarb and strawberry compote. Eat it over yogurt. Stir it into oatmeal. Top it with granola and call it a crumble.
Now for the pie. Check the recipe after the jump!
- 1 batch of pie dough enough for a double crust
- 2 1/2 pounds strawberries washed and quartered
- 1 cup sugar
- 1/2 cup all purpose flour
- 1/2 teaspoon vanilla extract
- 2 tablespoons butter
- 1 egg for egg wash
- Preheat oven to 425 degrees.
- Combine the strawberries, sugar, flour and vanilla extract in a large bowl and stir to combine. Set aside.
- Roll out half the dough on a well-floured board or counter. When it’s large enough to fully cover your pie plate with some overhang, use a spatula to loosen the crust from the board. Gently fold it in half and position the plate right next to it. Leaving the crust folded, scoot it half way across the plate, so that the seam of the fold is somewhere near the middle of the plate. Gently unfold the crust and work it into the plate.
- Pour the strawberry filling into the crust and dot the top of the fruit with butter. Set aside.
- Roll out the second hunk of piecrust. You can either give this pie a full crust (making sure to cut several vents so the steam can escape) or create a lattice topper. Either way, when top crust is in position, trim excess pie crust and crimp the edges.
- Whisk the egg together with a tablespoon of water and brush over the pastry top. This will give it a glossy finish and help it brown.
- Put pie on a rimmed baking sheet and put into the oven. Bake at 425 degrees for 20 minutes. After that, reduce the temperature to 350 and bake for an additional 30-35 minutes, until the top is golden and the juices are thickened.
- Let the pie sit for at least an hour before cutting, so that the juices have a chance to continue to thicken. This way, your pie won’t be a runny mess (though even runny messes are delicious).