Something is eating our strawberries. We have a pretty big patch now which has resulted in many unripe strawberries, but no ripe ones. Bah humbug. So we went out east to pick some strawberries today. 7 1/2 pounds of strawberries actually. So, I made some freezer jam. I will freeze some for smoothies also, and we will eat some. And I suppose I will make something, but I dont know what.
But the freezer jam is exciting. And easy.
This is the recipe from the box of pectin:
4 cups of crushed strawberries (You can use a food processor but dont over process, you want some chunks. Or you can use a potato masher.)
4 Tbs fresh lemon juice
4 cups sugar
2 pouches of pectin (I used Certo)
Mixe the sugar and the berries. Let sit for 10 minutes, stirring occasionally. Mix Pectin and Lemon Juice. Add to the berries and stir for about 3 minutes until the sugar is dissolved and it is no longer grainy. Pour into small containers (I used the twist top ziplock brand containers and a few other smaller ones I had in the house), leaving 1/2 inch for expansion while freezing. Let sit at room temp for 24 hours to set. May be stored for up to three weeks in the fridge and up to a year in the freezer.
This recipe makes 8 cups of Jam.
I wish I had a working camera. But it is bright red and beautiful!
Stitches at dinner
7 hours ago