Two RecipesFor strawberries

Strawberry top jam

Ingredients:

Strawberry tops (enough to fill your pot, maybe 4 cups)

Water (enough to cover)

Sugar (around 3 cups for 3.5 cups juice)

Pectin (1 box)

Lemon juice (optional, for brightness)

Chia seeds (optional, for thickener)

Instructions:

Extract Juice: Place tops in a pot, cover with water, and simmer until they turn pale and colorless (about 10-20 mins), indicating flavor transfer.

Strain & Reduce: Strain the liquid into a clean pot, discarding the tops, then boil the juice down to concentrate the flavor (reduce by about half).

Add Sweetener & Pectin: Add pectin and sugar (and lemon juice), bring to a rolling boil for 1 minute.

Jar It: Carefully ladle into clean jars, add lids, and process in a boiling water bath for 10 minutes for shelf stability (or store in fridge for shorter life).

——-

How to Make Dehydrated Strawberries

Prepare Strawberries: Wash, hull, and slice ripe, bright red strawberries into uniform 1/4-inch pieces for even drying (when you cut the tops off keep them for the jam recipe above^ I store them in a freezer bag until I have enough for jam)

Arrange: Place slices in a single layer on dehydrator trays or air fryer racks ensuring space for air circulation (I add a little sugar ontop)

Dehydrate:

Dehydrator: Set to 135-140°F (57-60°C) for 7-15 hours, checking periodically.

Oven: Use the lowest setting (155-175°F), prop the door open, and dry for several hours, flipping occasionally.

Air Fryer: Use the dehydrate function at 140°F (60°C), lining with parchment, for 2-3 hours (or longer), monitoring closely.

Check for Doneness: Berries should be leathery or crispy, with no juice pockets; they'll become crispier as they cool.

Store: Cool completely and store in airtight containers (like glass jars) in a cool, dark place, or vacuum seal for long-term storage.