Strawberry Lemonade  (from one of our loyal customers (and a talented chef!))
Refreshing pink lemonade, perfect on its own or as a mixer base. (Note, you might need less sugar, the berries this year are very sweet!)
Zest of 1 lemon, in wide strips
2 cups sugar
2 cups chopped hulled strawberries
2 cups fresh lemon juice (about 10 large lemons)
1 1/2 cups water
1/4 teaspoon salt
Make the lemon syrup: Bring the lemon zest, 1 1/2 cups sugar and 1 1/2 cups water to a boil in a medium saucepan, stirring, until the sugar dissolves; let cool to room temperature. Meanwhile, make the strawberry syrup: Toss the strawberries and the remaining 1/2 cup sugar in a bowl and let sit at room temperature until the sugar dissolves, about 45 minutes. Strain the strawberry mixture; reserve the strawberry syrup and berries separately.
Make the lemonade: Combine the lemon juice, lemon syrup, salt and 2 cups cold water in a pitcher. For each drink, put about 1 tablespoon of the strawberry syrup in a tall glass. Fill with ice, then top with the lemonade and some of the reserved strawberries.

Quick Strawberry Jam (from our friends at Terhune Orchards, near Princeton NJ)
Makes: 3 half pint jars
1 quart fresh strawberries
1 cup granulated sugar
2 Tbsp. lemon juice
Hull and slice the strawberries.
In a large saucepan, combine the strawberries, sugar and lemon juice. Bring to a rolling bowl and stir often with a metal spoon. Reduce the heat to medium and simmer for 10-12 minutes.
To test if the jam will set, put a small plate in the freezer. Spoon a bit of jam on the plate. If it runs, continue cooking a few more minutes. If it firms up when it hits the cold plate, the jam is ready.
Fill clean, glass jars with the jam and allow to cool. Cover and refrigerate.