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Make the most of strawberries!

By By Carolyn Bivins – Extension Agent
One of the delights of May is the abundance of fresh sweet strawberries, and we have plenty this year. If there is a better way to enjoy fresh strawberries than just plain or with a little sugar and cream, it's when they are served in a pie.
Evelyn Elliott of East Brewton wins the Grand Prize for her Fresh Strawberry Pie recipe. Make it for your family and friends. Then stand back and wait for the compliments. It's guaranteed. Be sure to clip and save both recipes.
Quick tip: Since strawberries do not ripen after being picked, buy fully ripened berries. If storage is necessary, spread the berries out on a shallow pan or tray and place in the refrigerator. Do not wash or remove the caps of strawberries until you are ready to use them.
Fresh Strawberry Pie
1-1/4 cup sugar 2 cups sliced strawberries
4 tablespoons cornstarch 1-8-ounce cool whip
1 10 ounce Seven-Up
1 baked deep pie shell
1 small box strawberry gelatin
Combine sugar, cornstarch and 7-Up, cook until thick; stir to prevent scorching. Add strawberry gelatin; mix well. Place sliced strawberries in baked pie shell; pour the cooked mixture over the berries. Cool, then add cool whip and garnish with whole strawberries. Chill before serving. Enjoy! Trade names were used for specific information. Similar products may be substituted.
This recipe will be a sweet treat to make during Fig Season. It's one of the most popular recipes requested. Be sure to clip and save!
Strawberry Fig Preserves
2 quart figs 3 cups sugar
2 3-ounce packages strawberry gelatin
Wash, peel and mash figs. Measure 3 cups mashed figs into a large, thick-bottom saucepan. Add gelatin and sugar and heat to a boil. Lower heat and boil slowly for three to five minutes, stirring often.
Fill hot jars immediately with fig mixture, leaving a 1 /4-inch head-space. Remove air bubbles. Wipe jar rims and adjust lids. Process in a boiling water-canner. Half-pints, five minutes