Stawberry Freezer Jam

Even with all the eating out of hand and two pies, I still had enough strawberries to make jam. I can have fresh strawberry flavor all year long!

So I cleaned and sliced up a few pounds of strawberries.


You'll need a packet of pectin which can be found at any grocery store near their canning supplies. Look specifically for the low or no-sugar freezer jam packet and buy two. You can follow the directions on the back of the packet which calls for a ton of sugar. I only used 1 cup of sugar and 1 packet of pectin. Mix well.


The packet calls for 4 cups of mashed strawberries. I, of course, used 8 cups. Again, if your strawberries aren't really sweet, you'll probably want to use more sugar. Mash the strawberries really well but don't use a blender or food processor. It just doesn't set right.


Yum. Let it set up for 30 minutes. If it is still not "jammy" enough for you, then sprinkle some of the pectin from the second packet and stir it in well. Of course, you have to taste the product.


The rest of the jam can be spooned into sterilized jars or freezable plastic containers. It'll keep about 3 weeks in the refrigerator or a year in the freezer (often times, it'll last longer but that's what it says on the packet).



Now, I just have to decide whether I should be greedy and pick more strawberries this weekend (last chance for this season's crop!) or just hold out until the following week for Cherry Season!!
Loving summer,
Sugar*mama

Strawberry-Rhubarb Pie

So what to do with all the lovely strawberries we gathered for my birthday?

I hate super sugary strawberry pies but I sure do love pie. I saw some rhubarb at the farmers' market and thought that it would go beautifully with fresh, sweet, strawberries. So, pie it is!

Start by washing the rhubarb.


Slice the rhubarb diagonally in half inch pieces to expose the most surface area.


Add 1/2 cup brown sugar, 1/2 cup white sugar, and 1/4 cup cornstarch (or 1/2 cup tapioca starch). You can add up to another 1/2 cup of sugar if your strawberries aren't as sweet or you just prefer it sweeter. Stir.


I was lazy for this round and used store-bought refrigerator pie dough. I suggest the pillsbury brand dough (you'll need two boxes). I tried a different brand and the dough was on the soggy side-probably because it used all shortening instead of some butter. Pat into a rimmed baking sheet. I believe this is a 9" x 12" sheet.


Place the pie sheet in the refrigerator if it's quite warm out and make sure your oven is preheated to 375 degrees. When ready, pour the filling into the shell and try not to mound it too high.


Use an egg wash around the edges of the dough and top with another layer of dough. You can get fancy and make a lattice top but here, I just covered it the best I could, crimped the edges well and rolled it inward to keep juices from flowing off the pan and burning in the over. Slice some vents in the top.


I also brushed the top with egg wash and sprinkled it with some sugar. Feel free to use white, brown, or turbinado sugar.

Forty to fifty minutes later, you get this:


IMPORTANT: Do not slice into this pie until completely cool. This may take up to 24 hours.

I had extra filling so I made a 9 inch round pie too. If you have a crowd to feed or you especially like a higher ratio of crust to filling, the slab pie is the way to go. If you like more filling, go with the round pie.


I topped this round pie with vanilla pudding filling but cool whip would work well too.

Take a bite! Rhubarb really brings out a true strawberry flavor.


Enjoy!
Sugar*mama

Strawberries!

I Love Strawberries! I can't get enough of these jewels when they are in season. I could easily eat a pound or two in one sitting. So, we went to a local farm to get some fresh berries. We could buy a quart of strawberries for $4.50 OR we could pick our own for $1.50 a pound. Considering that I would eat that quart in two seconds flat, we went out into the fields. Here's our yield!



I went for the small ruby red berries and Secret Agent Man was really good at finding the really big berries. All together we pulled in nearly 8 lbs! I'm so excited that I can't decide how I want to make use of these gems. So I started simple: Fresh Strawberry Topping (or otherwise known as Macerated Berries).

You'll need to wash and quarter about a pint of strawberries.


Sprinkle on a tablespoon of sugar--add more if your strawberries are somewhat weak in flavor or unripened.


If you are feeling particularly naughty, add a splash of vanilla extract or grand marnier or chambord. Then stir it up and let it sit in the refrigerator for about 20minutes.

In the mean time, to make a pretty garnish for various strawberry desserts, take one pretty strawberry.


Make a slice about 3/4 ways from the bottom to the top but do not cut all the way through the stem area.


Make a series of parallel slices being careful not to slice through the stem.


Then carefully, fan it out slightly.

Ta dah! Simple but effective. Especially when paired with a mint leaf on vanilla ice cream in my favorite mug.


Ahhh, but remember, I can't get enough strawberries! So out comes my macerated berries! As you stir it around, you'll notice the syrup it made and how much the strawberry flavor comes out.


Then, pour as much of the strawberries over ice cream, pound cake, shortcake, pancakes, custard, vanilla pudding, chocolate mousse, or spoon directly into your mouth as much as your heart desires. I won't tell.


This is also a quick and easy dessert to make for guests. Just macerate a bunch of different berries or peaches or plums. Add a few sprigs of mint and top with some fresh whipped cream and you've got yourself a classy summer dessert with no fuss.

Stay tuned for more strawberry desserts (I do have another 7.5 pounds to go!).
Enjoy,
Sugar*mama