In an attempt to become more domestic, I tried my first attempt to make strawberry freezer jam. It was super simple and turned out great. I hope it turns out as good as Mamaw's!
Tuesday, May 8, 2007
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Steve, BA, Ian, and Hailey
About Me
- Beth Ann Johns
- Irmo, South Carolina, United States
- Loving my God, taking care of my children, and helping my husband, pretty much fill my time.
8 comments:
I would love to try some of that. Hopefully, we can sometime soon!
I'm so impressed BA! You are becoming a domestic diva:-). I'm enjoying your blog!
Jess
Girl! I'm so proud of you! Way to go :) I really want to go strawberry picking in the next week or so. Is this a secret family recipe??
No, it's not a secret. I just looked up a couple different recipes and they all seemed basically the same. Very, very easy, though and quick, too.
yummers.
we loved seeing the pictures of your happy family!
Hey BA...I didn't know you had a blog girl, how fun:) Your lil' man is SO cute!!! I LOVE the blonde hair. So, can you share this awesome strawberry jam recipe? I love collecting them:) So glad to have found you, I'll keep watching for postings and updates:)
Dana
Hey Beth Ann:
So good to see you and I don't think I have had the privilege to CONGRATULATE you on your little guy yet!! He is sooo cute!! I don't think there is anything like a little boy to tug at his mommy's heart! Your little family looks so great!
Here you go Dana:
4 cups hulled strawberries
4 cups sugar
1 13/4 ounce pack. of regular powdered fruit pectin
3/4 cup water
1. In a bowl use a potato masher to crush the berries until you have 2 cups. Mix berries and sugar. Let stand for 10 min, stirring occasionally. In a small saucepan combine pectin and water. Bring to boiling over high heat; boil 1 min., stirring constantly. Remove from heat and add to berry mixture; stir for 3 min. or until sugar is dissolved and mixture is no longer grainy.
2. Ladle into half-pint freezer containers, leaving a 1/2 in. headspace. Seal and label. Let stand at room temp. 24 hours or until set. Store up to 3 weeks in the frig. or up to a year in the freezer.
Makes 6 half pints. (I doubled the recipe when I did it to get 12 half pints).
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