Wednesday, June 15, 2011

Strawberry Freezer Jam

We had our jam session!  Shauna came over and we jammed our little hearts out.  The easiest, tastiest kind--strawberry freezer jam!  I love freezer jam because of the fresh taste.  Since it isn't cooked, it has the best just-picked taste, and is such a gorgeous bright red color.  Yum!  We made about 8 pints, and I am going to go buy some more berries and make more.  In quarts this time.  :)
Strawberries were only four pounds for a dollar at the Ranch Market by me, and they were good ones!!  Too bad they went back up in price.  Anyway, here is the recipe we followed:  (from Chef Tess)

4 cups crushed berries (used food processor)
1 1/2 cups honey
1 pkg freezer pectin

We used a gel kind of pectin and the powder kind.  The powder kind set up better.  We were going to add some Clear Jel to the runnier jam, but we are just using it on pancakes instead.

How do we like our jam?  Well, if it were proper we would eat it with a spoon out of the jar.  But, to be a good example to the children we will try to use it on other foods such as toast, biscuits, pancakes, in yogurt (makes beautiful parfaits-just layer plain yogurt and strawberry jam), on ice cream, you name it!  Mmm-mm good!

*note:  I made another batch and used Clear Jell instead of pectin and it worked like a charm!  You can use any amount of sweetener you want with Clear Jell, so I only used 1 cup of honey to 4 cups pureed berries, and then added the Clear Jell.  It set up beautifully, and not too sweet!

1 comment:

  1. Thanks for the recipe with additional suggestions. I'm looking for strawberries!