Eckert Family Favorite Strawberry Recipes


We have been growing strawberries at the Belleville farm for over 50 years. Throughout the years, our family has developed signature recipes that have became spring time traditions in our family. Now we’d like to pass them on to your family.
Grandma Ruth’s Glazed Strawberry Pie

2 full pints hulled Eckert’s strawberries
1 cup sugar
4 Tbsp. cornstarch
1 tsp. lemon juice or lemon extract

1 (9-inch) baked pie shell
Whipped cream

Using a potato masher, crush one pint of berries in a saucepan. In a bowl, combine sugar and cornstarch; add to berries. Cook, stirring until thickened and clear. Add lemon juice. Cool. Cut remaining pint of berries in halves and add to mixture. Pour into pie shell and chill. Top with whipped cream and serve.

Gracie’s Favorite Strawberry Lemonade
1 quart of Eckert’s strawberries, washed and hulled
3/4 cup lemon juice
1/3 cup granulated sugar
3 3/4 cup club soda, chilled
Fresh strawberries and lemon to garnish

Place 1 quart strawberries in blender or food processor. Cover and process until smooth. Combine lemon juice and sugar in a pitcher, stir until sugar is dissolved. Add strawberry puree, stirring well. Stir in club soda just before serving. Serve over ice. Garnish each glass with a fresh strawberry.

Aunt Juanita’s Strawberry Preserves
1 1/5 quarts of Eckert’s strawberries, washed and hulled
1/2 cup lemon juice
6 cups of sugar

Place whole strawberries in a large kettle. Sprinkle sugar and let stand for 3 or 4 hours. Bring slowly to a boil, stirring occasionally until sugar dissolves. Add lemon juice. Boil rapidly until thick, about 20 minutes. Ladle immediately into sterilized jelly jars. Fill to 1/8 inch of top. Screw caps on evenly and tightly. Invert for a few seconds and stand upright to cool. Make about four 8 oz. jars.


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