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| Me. Our Oldest Girl took this picture. |
Our family went to a strawberry field recently to pick our own berries. The last time we did that was three years ago, but we've wanted to go back ever since. I made strawberry freezer jam then, and I really wanted to try my hand at it again. I tweaked a recipe I found, reducing the sugar and adding a bit more flavor. I like my strawberries finely mashed, but if you like yours to be chunkier, go for it! Just add about a 1/2 cup of water to the strawberry mixture before you add the pectin. (If your berries are finely mashed the jam will be thinner than the traditional texture you're used to.)
Strawberry Freezer Jam
2 quarts fresh strawberries
4 cups sugar
3/4 cup light corn syrup
2 tablespoons lemon juice
2 tablespoons lime juice
1 package (1-3/4 ounces) powdered fruit pectin for low-sugar recipes
Wash, stem and mash the berries, measuring out enough mashed berries to make 4 cups; place in a large stewpot. Stir in the sugar, corn syrup, lime juice and lemon juice. Let stand for 10 minutes. Stir in pectin. Bring to a full rolling boil over high heat, stirring constantly. Boil for 1 minute, stirring constantly. Remove from the heat; skim off foam. Pour into jars or freezer containers, leaving 1/2-in. headspace. Cover and let stand overnight or until set, but not longer than 24 hours. Refrigerate for up to 3 weeks or freeze for up to 1 year. Yield: 4-1/2 pints.
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| Our Little One |
My dad used to make the best freezer jam. We would have it with his homemade bread. He was so funny. He would put the T.V. on the dining room table across from the kitchen island and watch football while he made fresh bread. It was so yummy hot out of the oven with strawberry freezer jam! I liked your post on salsa. I think I will give it a try in the next couple of weeks. (when I can make myself go to the grocery store for a couple of ingredients)
ReplyDeleteWhat a wonderful memory to have of your dad!
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