I ended up making 23 jars of strawberry freezer jam last night from the flat of organic Oregon strawberries that my step-mother bought for me. This involved 32 cups of sugar and two, count 'em two late night trip to Fred Meyer to buy pectin. My freezer is now chock full of freezer jam, and I think I'm set for, oh . . . around ten years. I am off today to visit with my younger sister and pick cherries with her. Gotta love summer!
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Strawberry freezer jam whipped with a brick of softened cream cheese makes fabulous bagel spread. It’s also pretty tasty warm up and drizzled over ice cream or cheesecake.
or mixed with plain yogurt
When I have a large amount of fruit, I take some of the fruit, crush, or puree, and freeze in amounts needed for 1 batch. Then in the winter I defrost the fruit, add the additional ingredients and make a fresh batch of jam. The kitchen/house smells like summer and I have saved an enormous amount of freezer space. Another plus is you don’t need as many jars.
tonight I made a vinaigrette with one TB strawberry jam. 2 TB white wine vinegar and 1/4 cup olive oil. super yum. You can sub juice of one lemon for the vinegar.
Yum, yum, yum!
I’m hoping to get to the jamming come blackberry season.
In the meantime, I picked 2 gallons of organic blueberries for $15 last weekend (and probably ate at least 2 pints while picking)!
Love the summer season!