Sunday, June 6, 2010

Strawberry Season

Don't they look tasty? It's that time of year again.

Yesterday I made some strawberry jam to freeze and have all year round. It's a super simple process and if you like strawberry jam at all, you might want to look into this. 

You need Sure Gel and sugar
a quart of these
and then follow the recipe inside the Sure Gel box. If you can wash and hull berries, measure sugar and water, stir, and press the pulse button on a blender or food processor, you can make this jam:
One quart of strawberries filled six 8 oz jam jars. We like our jam smooth, so if you mash your berries because you like chunky jam, it might effect the yield slightly. I was able to whip up two batches while Miss Em slept.
They taste even better than they look, so BEWARE! If you make freezer jam this season, you will fall in love and be ruined for store-bought varieties for the rest of your life. But with a recipe this simple, making your own freezer jam every early summer is an easy commitment.

I went a little nut-so for the farm fresh strawberries this year. I bought ten quarts. With the remaining eight I washed, hulled, and sliced four, stirred in about 1/3 to 1/2 cup of sugar to each quart, and sealed them in their own quart-sized freezer bag. They stand at the ready for strawberry shortcake. With two quarts, I washed and hulled them and froze them individually on waxed-lined dinner plates. Once they were frozen solid, this morning I sealed them in their own quart-sized freezer bags and threw them in the freezer as well. The last two quarts have been enjoyed fresh.

Enjoy your strawberries!

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