Fun strawberry facts to share with your kids:
- If you lined up all of the strawberries grown in California in one straight line, they would wrap around the entire Earth 15 times.
- Guessing game! There are about 200 seeds on the outside of each strawberry.
- California harvests over a billion pounds of strawberries annually.
- One acre of land (about the size of one football field) grows about 50,000 pounds of strawberries - that's the same weight as 4 elephants!
- Strawberries contain powerful antioxidants and rank second among the top ten fruits in antioxidant capacity: one serving of strawberries contains more Vitamin C than an orange.
- Strawberries may help reduce the risk of heart disease, fight some types of cancer and lower blood pressure. Not bad for a little red berry!
- Don't forget! The antioxidants in strawberries also aid in memory performance and may help prevent Alzheimer's disease by reducing oxidative stress and inflammation, two key factors that can cause age-related diminished brain function.
ALSO did you know that California provides 88% of the nation's strawberries, and the region is experiencing an incredibly bountiful harvest this year. With over 35,000 acres of fields across California, the growers will be picking nearly 6 million crates of delicious, ripe strawberries this week to deliver to grocery stores nationwide. That is amazing!!!
Here is our Strawberry Freezer Jam Recipe just in case you don't eat them all up! (from http://www.surejell.com/)
2 cups crushed strawberries (buy 1 qt. fully ripe strawberries)
4 cups sugar, measured into separate bowl
3/4 cup water
1 box SURE.JELL Fruit Pectin
RINSE clean 5 (1-cup) plastic containers and lids with boiling water. Dry thoroughly.
STEM and crush strawberries thoroughly, 1 cup at a time. Measure exactly 2 cups prepared fruit into large bowl. Stir in sugar. Let stand 10 minutes, stirring occasionally.
MIX water and pectin in small saucepan. Bring to boil on high heat, stirring constantly. Continue boiling and stirring 1 minute. Add to fruit mixture; stir 3 minutes or until sugar is dissolved and no longer grainy. (A few sugar crystals may remain.)
FILL all containers immediately to within 1/2 inch of tops. Wipe off top edges of containers; immediately cover with lids. Let stand at room temperature 24 hours. Jam is now ready to use. Store in refrigerator up to 3 weeks or freeze extra containers up to 1 year. Thaw in refrigerator before using.
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