<body><script type="text/javascript"> function setAttributeOnload(object, attribute, val) { if(window.addEventListener) { window.addEventListener('load', function(){ object[attribute] = val; }, false); } else { window.attachEvent('onload', function(){ object[attribute] = val; }); } } </script> <div id="navbar-iframe-container"></div> <script type="text/javascript" src="https://apis.google.com/js/plusone.js"></script> <script type="text/javascript"> gapi.load("gapi.iframes:gapi.iframes.style.bubble", function() { if (gapi.iframes && gapi.iframes.getContext) { gapi.iframes.getContext().openChild({ url: 'https://www.blogger.com/navbar.g?targetBlogID\x3d1551457758931651707\x26blogName\x3dButtermilk+Clouds\x26publishMode\x3dPUBLISH_MODE_BLOGSPOT\x26navbarType\x3dBLUE\x26layoutType\x3dCLASSIC\x26searchRoot\x3dhttp://buttermilkclouds.blogspot.com/search\x26blogLocale\x3den_US\x26v\x3d2\x26homepageUrl\x3dhttp://buttermilkclouds.blogspot.com/\x26vt\x3d-6633090150456091616', where: document.getElementById("navbar-iframe-container"), id: "navbar-iframe" }); } }); </script>
Buttermilk Clouds

No-Cook Freezer Strawberry Jam

Freezer Strawberry Jam
What do you do with a flat of really ripe strawberries? Make Strawberry Jam! And, you won't believe this...no cooking involved. Talk about fast and easy. This recipe truly is for those that love to preserve the bounty of the season, but can't find the time.

Here are all the ingredients you need...

Ingredients for Strawberry Jam

No-Cook Freezer Strawberry Jam

4 cups crushed strawberries
1 1/2 cups sugar
1 pouch Ball Fruit Jell Freezer Jam Pectin

1. Measure the sugar and pectin pouch into a bowl. Stir until mixed.
2. Crush the fruit.
3. Combine the crushed fruit with the pectin mixture.
4. Stir 3 minutes.
5. Ladle jam into clean jars leaving 1/2" headspace; apply lids.
6. Let stand until thickened, about 30 minutes.

YIELD: five 8 ounce jars.
REFRIGERATE: up to 3 weeks, or
FREEZE: up to 1 year

And here are a few little items that make it a breeze...

Strawberry Jam Tools
1. Flat bottom stock pot: Wonderful to use as a vessel in which to crush the strawberries. I made a double batch, and this worked perfectly. Large enough to not splash out while doing the crushing.
2. Heavy pastry blender - I started with this when crushing the berries. It preformed more of a slicing/crushing action.
3. Potato masher - I finished up the crushing with this. The pastry blender did a good job of making small pieces, but the masher really pulled it all together. While crushing I kept in mind...how big of a chunk of berry do I want on my toast? Remember, there is no cooking of the strawberries involved, so what you see is what you get in the end.
4. Large ladle - This made it a snap to transfer the crushed berries into the jelly jars.
5. Canning funnel - Just made the work neater...no precious jam running down the sides of my jelly jars.
6. Jelly jars - (pictured with the ingredients) When full of jam, they gleam like jewels. Great for gifts!

In my opinion, the riper the strawberries, the better. This batch is so flavorful. The great thing about this method, other than the obvious ease of preprepartion, is the absolute fresh taste of the jam on your bread. It is unbelievable!!

Because of the method of preparation, this jam lends it self to other applications...like a topping for ice cream, waffles, pancakes, french toast. So versatile!

And, speaking of bread, I have a loaf of Buttermilk Bread in my bread maker right now. I can hardly wait till dinner!!

Ripe Strawberries
What are you waiting for?

Labels: ,

By: Sharon Pickering | 4/08/2008 at 5:48 PM | | If you want, you can leave a comment by clicking here.