Well our fields are done for the year,but you can still get strawberries elsewhere. So I said I would send you a recipe for strawberry wine, and here it is.

4 to 5 pounds of fresh strawberries per pound ( I freeze them and make it later,the berries break down better)

7 pints of water

2 lbs of sugar-at least

1t. acid blend

1/4t. tannin

1/2t. pectic enzyme

1t. yeast nutrient

1 campden tablet

1 pkg wine yeast

Pick ripe berries. Remove stems and leaves. Wash and drain. Use straining bag and mash berries to squeeze out juice. Add water to obtain 1 gallon. Tie off bag. Place in bucket. Stir all ingredients in except yeast. Cover 24 hours, then add yeast. We experimented by using Cote Blanc Yeast. It did a fabulous job in giving us a crystal clear wine and actually changed the outcome of the wine. I liked it well enough to do it again. So change up the yeast every now and then. You will be surprised at the difference. Make a yeast starter by adding yeast to warm water and let it set a few minutes. Add to wine and stir.

Stir daily until S.G. is 1.030(5 to 7 days) Then rack into carboy. Attach airlock and let sit for about 2 months. Rack again to clean the wine. And again if needed.After the first racking,add potassium Sorbate every time you rack your wine to prevent refermentation. Wine should age about 6 months or longer before bottling.

To sweeten wine before bottling, make a simple syrup. 2c. sugar to 1 c. water.Mix and heat til sugar is dissolved. Let cool.I make a triple batch.Sart slow woith a 1/4c. per gallon and taste. You can always add more but you can't take it away.Don't forget to add potassium sorbate again at bottling. When your taste buds are happy, then bottle and enjoy!

We have found that adding this amount of strawberries will give a beautiful color and a wonderful aroma.Most recipes will tell you to use less. Don't add more then this as it will raise the acid level and give wine an off taste.

Stawberry Freezer Jam

5c. berries

2-2 1/2 c. sugar

2T lemon juice or vinager

Mash berries in pot and add other ingredients. Cook for at least 20 minutes.It should be thick, but mabe need to cook longer.Let cool and add to jars or plastic containers.Leave some head space.Freeze and enjoy any time of the year. This is my Mother-in-Law's recipe and I have found it to be the best. It stays a beautiful red and is thick. It taste fresh. No need to add pectin when making jam, especially freezer jam.