Ginger Peach Freezer Jam for #SundaySupper

I have a thing for freezer jam. A lifetime love affair actually. If my taste buds had them, they'd drop to their knees with each bite. It's the fresh fruit flavor that gets me every time because freezer jam is never heated which means the fruit isn't cooked. You mash, dice, mix and pour. The only heated ingredients are the water and pectin.

And it's super easy to make. No special equipment needed other than your clean sterile jars.

Peaches are in season right now....juicy and bursting with flavor. Perfect for making jam. Add a bit of ginger and you've taken things to a whole new level. Fresh, sweet and zingy.

Did I mention easy? (just want to make sure that sinks in).

Wash and peel your peaches and you're ready to roll!

Here's a little ginger tip before you get started. Use the edge of a spoon to scrape the skin off your ginger.

Want another tip? Keep your ginger in the freezer. Not only does it prolong the life, but frozen ginger grates super easily!

Ginger Peach Freezer Jam

Inspired by: Sure-Jell Peach Jam

3 cups cubed fresh peaches (about 2 lbs fully ripe peaches)
2 TB fresh grated ginger
2 TB fresh squeezed lemon juice
4 1/2 cups sugar
3/4 cup water
6 tablespoons fruit pectin

In a food processor, pulse your peaches until the desired chunkiness. Don't puree it. You want some of those bits and pieces of fresh fruit. This is jam, not jelly.

In a large bowl, combine the peaches, ginger, lemon juice and sugar. Let sit for 10 minutes, stirring occasionally
.
In a sauce pan, combine the water and pectin. Bring to a boil then stir while boiling, for 1 minutes.

Add the pectin to the peach mixture and stir for 3 minutes.

Pour into sterile jars within 1/2 inch from the rim. Put on the lids and let sit at room temperature for 24 hrs.

Store in the freezer for up to a year. Once opened, it keeps in the refrigerator for up to 3 weeks.

Spread a little yumminess over your bagel and cream cheese for a breakfast treat.

Besides the obvious toast or bagel application, this will be great as an ice cream topping, or used as a glaze for some grilled pork tenderloin.

Today is all about peaches and our Sunday Supper team has got a bushel of recipes where peaches are the star....

Starters:

• Bourbon & Peach Porkbelly Bites by Girl Abroad
• Cherry-Peach Bruschetta by Dessert Geek
• Grilled Peach Caprese with Blackberry Balsamic by The Crumby Cupcake
• How to Make Peach Gazpacho with Cucumber by Asian in America
• Peach Blueberry Burrata Quesadilla by Grumpy’s Honeybunch

Breakfasts:

• Peach Pancakes with Peach Maple Syrup by Magnolia Days
• Peaches and Cream Crepes by A Mind Full Mom

Beverages:

• Brandy Peach Lemonade by Nosh My Way
• Citrus Peach Sangria by Sunday Supper Movement
• Dairy-Free Strawberry Peach Smoothie by Cooking Chat
• Frozen Peach Margarita by Angels Home Sweet Homestead
• Peach and Blueberry Wine Slushies by Cooking with Carlee
• Peach Ginger Bellini by kimchi MOM
• Peach Whiskey Smash by Gluten Free Crumbley
• Trà Đào (Vietnamese Peach Tea) by Curious Cuisiniere

Condiments:

• Ginger Peach Freezer Jam by Peaceful Cooking

Sides & Salads:

• Fresh Peach Cucumber Salad by Food Lust People Love
• Grilled Peach Summer Salad with Arugula and Haloumi Cheese byThe Hungry Goddess
• Italian Peach Panzanella Bread Salad by The Wimpy Vegetarian
• Peach Caprese Salad with Balsamic Syrup by La Bella Vita Cucina
• Peach, Tomato and Mint Salad by Our Good Life

Main Dishes:

• Chicken, Peaches, and Arugula on a Focaccia Roll by Hezzi-D’s Books and Cooks
• Easy Peach & Basil Flatbread by My Life Cookbook
• Grilled Peaches and Shrimp Shish Kabobs by The Freshman Cook
• Peach Glazed Pork Chops and Stuffing by Life Tastes Good
• Pork Tacos with Grilled Peach Salsa by Baking Sense
• Roasted Flank Steak with Fresh Peach Pico de Gallo by Culinary Adventures with Camilla

Desserts:

• Any Fruit Custard Pie by Wholistic Woman
• Biscuit Topped Peach Cobbler by Palatable Pastime
• Blueberry Peach Coconut Chia Pudding Parfaits by Cupcakes & Kale Chips
• Blueberry Peach Coffee Cake by The Chef Next Door
• Easy Peach Cobbler Minis by April Golightly
• Frozen Peach Cheesecake by Serena Bakes Simply From Scratch
• Gluten Free Peach Apricot Crisp by Desserts Required
• Grilled Peach Melba by Hardly A Goddess
• Honey Almond Ricotta Stuffed Grilled Peaches by She Loves Biscotti
• No-Churn Peach Pie Ice Cream by The Redhead Baker
• Peach and Blackberry Crisp by And She Cooks
• Peaches and Cream Cobbler Popsicles by Crazed Mom
• Peaches and Cream Pie by Cooking on the Ranch
• Peach and Pistachio Tart by Caroline’s Cooking
• Peach Sherbet by Cindy’s Recipes and Writings
• Peach Honey Pecan Galette by The Bitter Side of Sweet
• Peach Willy by Monica’s Table
• Roasted Peaches and Lime Sorbet by Brunch-n-Bites
• Rustic Peaches and Cream by Cosmopolitan Cornbread
• Simple Peach Cobbler by Where Latin Meets Lagniappe
• Spiked Skillet Peach, Pecan and Blueberry Crumble by From Gate to Plate
• Streusel-Topped Peach Tart by That Skinny Chick Can Bake
• Summer Fruit Pie by Pies and Plots

Join the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board. Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement

Savory Fig and Sweet Onion Freezer Jam #SundaySupper

One of the best things about summer is the abundance of fresh fruits and vegetables. The gardens are filled with ripened produce and the farmers markets are loaded with whatever you can't / don't grow.

But soon enough, it all comes to an end. (boo-hoo)

No fear! Sunday Supper is hear! Today it's all about saving summer! We have how-to's on dehydrating, freezing, making sauces, jams, pickling, oh my gosh...there's so much you can do to save those summers flavors.

I recently made Grilled Fig Onion Glazed Pork Tenderloin and afterward I was bummed cuz I won't be able to make this year round. Figs aren't always in season. And that's when it dawned on me....I can make a savory jam with the very same ingredients I used to make the glaze....voila! My summer flavor has been saved for the whole year!

Savory Fig and Sweet Onion Freezer Jam
makes about 10 cups of jam
Printable Version

1 tsp light olive oil
1 1/2 cups thinly sliced sweet onions
2 tsps white balsamic vinegar
1 garlic clove, minced
7 cups chopped figs, stems trimmed off (about 2 1/2 lbs)
1/4 tsp ground black pepper
4 cups sugar
juice from 1 lemon
1 box of fruit pectin

Wash and sterilize enough jars and lids to hold a total of 10 cups of jam.

Heat the oil in a large heavy skillet or sauce pan over medium-low heat. Add the onions and saute, stirring often until tender and just starting to turn a nice golden color. Stir in the garlic and saute for another minute. Deglaze with the balsamic vinegar. Remove from heat.

Add in the chopped figs, sugar and black pepper. Stir to combine. If you prefer a less chunky end result, use a potato masher and smash everything up a bit.

Stir in the lemon juice and pectin. Place over low heat and bring to a boil. Reduce heat and simmer until thickened, about 30 minutes, stirring occasionally.

The way to test if your jam is ready, is to place a glass plate in the freezer. Place a dab of your jam in the middle of the very cold place and turn your plate on it's side. If the jam begins to quickly run, it's not thick enough. If it runs slowly or stays put, it's ready for the jars.

Carefully spoon the jam into your clean jars, leaving about 1/4" space at the top. With a clean, damp cloth, wipe up the spills and make sure the edge is clean and put your lids on.

Allow to cool to room temperature before freezing or using.

The aroma is mouth watering...the caramelized onion and balsamic vinegar seems to dominate the jar, but when you taste it\ you're surprised by the sweetness that accompanies the delectable flavor of fig while the onion is just a lingering after flavor that brings it all full circle.

Not only is this an amazingly delicious glaze, but if you really want to wow your taste buds (and who doesn't?) then you must try it with brie cheese in the center of a bundled up puff pastry!

So simple, easy and quick...

Preheat your oven to 400'
1 sheet of puff pastry, thawed (cuz I use the frozen kind)
1 wheel of brie cheese
about 2/3 cup of Savory Fig and Sweet Onion Freezer Jam
1 egg mixed with 1 TB water

Line a baking sheet with parchment paper.

Lay the puff pastry sheet on a floured surface. Place the brie in the center. Top with the jam

Pull all the sides up to the center and pinch a little so they stick together some, to resemble a cute little bundle fulled with surprises.

Brush the top and sides with the egg wash.

Carefully place it on the lined baking sheet and into your oven. Bake for about 30 minutes or until golden brown.

Allow to cool for about 10 minutes before serving. You might even want a little extra jam handy to toss a glob or two on your plate to ensure that you have a little of everything in each bite. The is the perfect balance of sweet and savory, gooey cheesy buttery flakiness.

I'm not sure if 10 cups is going to last me through the winter....

For more delicious tips and how-tos and fantastic recipes on saving summer, visit the other Sunday Supper blogs.


Learn how to …

• Dry Fruit - No-Dehydrator-Needed from Take A Bite Out of Boca 
• Freeze Cherries from Pies and Plots
• Freeze Herbs from Rhubarb and Honey 
• Make Freezer Harvest Soup Kits from Cindy's Recipes and Writings 
• Make Pesto Cubes from The Not So Cheesy Kitchen 
• Make and Freeze Rosemary Butter from Momma's Meals 
• Make Ready to Blend Smoothie Packs for Your Freezer from The Educators’ Spin On It 
• Oven Dry Cherries from The Redhead Baker 

Sip sunny cocktails and smoothies

• Blueberry, Peaches and Cream Green Smoothies from Cupcakes & Kale Chips 
• Green Tea and Chocolate Saketini from Ninja Baking 
• Sangria from Confessions of a Culinary Diva 

Scoop up special salsas and sauces

• Classic Freezer Tomato Sauce from Noshing With The Nolands 
• Peach Salsa from The Texan New Yorker
• Pico de Gallo from Bobbi's Kozy Kitchen 
• Spicy Apple - Carrot Chutney from What Smells So Good? 
• Spring Conserve from Hezzi-D's Books and Cooks 

Jump into jellies, jams and preserves

• Apricot Habanero Jam from Food Lust People Love 
• Corn Cob Jelly from Daily Dish Recipes 
• Hot Pepper Jelly from A Kitchen Hoor's Adventures 
• No Pectin Apricot Jam from Curious Cuisiniere 
• Peach Preserves from Delaware Girl Eats 
• Pineapple Mango Moscato Jam from Seduction in the Kitchen 
• Raw Raspberry-Vanilla Chia Jam from Shockingly Delicious 
• Savory Fig and Sweet Onion Freezer Jam from Peaceful Cooking 
• Spicy Ginger Tomato Jam with Coconut Sugar from Sue's Nutrition Buzz
• Spicy Red Pepper Jam from The Wimpy Vegetarian

Pucker up for pickles

• Bread and Butter Pickles from That Skinny Chick Can Bake 
• Pickled Beets and Onions from Kudos Kitchen by Renée 
• Pickled Green Tomatoes from Culinary Adventures with Camilla 
• Refrigerator Pickled Jalapeños with Herbs from Magnolia Days 
• Refrigerator Pickled Radish and Turnips from The Girl In The Little Red Kitchen 
• Refrigerator Pickles from Webicurean 
• Sweet Pickled Cauliflower from Because I Like Chocolate 

Slurp and spoon soup and a side dish

• Easy Garden Fresh Tomato Basil Soup from Neighborfood 
• Savory Summer Kimchi from A Mama, Baby & Shar-pei in the Kitchen 

Dive into divine desserts

• Easy (no machine) Cherry Cheesecake Ice Cream from Mama Bee Does
• Freeze 'em For Later Peach Berry Hand Pies from eating in instead
• Frozen Yogurt Covered Blueberries from Peanut Butter and Pepper
• Lemon and Blackberry Meringue Cakes from Happy Baking Days
• Lemon Curd Coffee Crumb Cake with Vanilla Drizzle from Wallflour Girl
• Vegan Strawberry Ice Cream from Killer Bunnies, Inc

Join the #SundaySupper conversation on Twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7 p.m. ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.


Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

Vanilla Fig and Pear Freezer Jam

What do you do when someone give's you a few pounds of figs? You make jam.

Freezer jam to be more exact. And it's a lot easier than you'd think. Start off with clean, sterile jars, fresh fruit, pectin and sugar.

Maybe a spice if wanna get fancy.

And you're ready to go.

This recipe was adapted from The Family Foodie, Vanilla Fig Freezer Jam

Vanilla Fit and Pear Freezer Jam
Printable Version

6 cups figs, quartered
2 cups bosc pears
4 cups granulated sugar
juice from 1 lemon
1 box Sure Jell Fruit Pectin
1/2 tsp vanilla

First things first (and this is a new thing for me). Place a small plate in the freezer. later on you'll use this to test the consistency of your jam.

Stem the figs and cut them into quarters. Peel and core the pears and dice them.

In a large pot, combine the figs, pears and sugar. Let sit for about 1/2 an hour (not over any heat). Once everything starts to look liquidy, add the lemon juice, Sure Jell and vanilla.

Put the pot over a low heat and bring to a boil. Reduce to simmer and continue bubbling. At this point, if you'd like a less chunky jam, use a potato masher to crush the fruit up a bit.

Continue to simmer until the jam has become very thick. You can check the doneness of your jam by placing a spoonful in the center of your frozen plate. Let is sit for a minute then tip the plate. If the jam runs slowly or stays put, its done. If your jam races to the edge of your plate, then its not quite ready and you need to simmer it some more.

If you're using plastic freezer "jars"...then allow the jam to cool a bit before filling the jars. I used glass jars and filled them right away. I did not seal the jars until the mixture had cooled. Once cooled, place the jars in the freezer.

Don't forget to put one jar in the fridge so you can enjoy it immediately.

Its sweet, figgy and mildly pear-ish with a nice little hint of vanilla. It made about 7 - 12 oz jars and I'm really looking forward to making some sort of danish or pastry with it.

Thats if I don't eat it all with my morning toast.

Savory Jellies: Garlic Jelly and Pepper Jelly

As I was browsing through an old cookbook, I discovered a recipe in the "gift" section of the book. The section includes marinades, flavored mustard, breads, brittle, cakes and jellies, just to name a few. This old cookbook, which I've had for over 15 years I'm sure....is a Leisure Arts Publication called The Spirit of Christmas Cookbook. I have a lot of their books. Most are about arts and crafts, which is what I was into at the time I subscribed to this monthly publication. So I s'pose I shouldn't be too surprised with myself when I realize that I never cooked a single thing from the cookbook editions back when I got them. Which means....now...it seems like I have a new cookbook with new recipes to discover. I'm so excited! This is the second recipe that I've found and made in the past 30 days..and both have been great. The first one I made was for Apple Crisps.

Ok, back to the recipe I discovered....Garlic Jelly! Omg...the minuted I saw it, I knew I had to make it. which I did...that very day. Or was it the next day? No..I think it was that very day. The weekend before Christmas. I decided then and there that I would make a cheese and cracker plate for our Christmas Eve Party and include some savory jellies on the side. Which meant...I needed to find an old recipe that my dear 93 year old neighbor shared with me some 20 years ago....Pepper Jelly. Oh, and did I mention that I found a jar of Balsamic and Sweet Onion Jelly at Cost Plus the week before? I was ready to roll out the savory jellies. (Now that I think of it, I forgot to include the Margarita Jelly that I found at Sprouts last month. And yes....there is tequila in that jelly.)

If the idea of making jelly intimidates you...don't worry. These are freezers jellies. You do not need any special canning materials or knowledge. Easy peasy.

Garlic Jelly
Printable Version
Yields about 3 cups (more like 4)

2 TB butter or margarine
1 head of garlic, minced
3 cups granulated sugar
3/4 cup apple cider vinegar
3/4 cups water
3 oz liquid fruit pectin

In a good sized saucepan add the butter and garlic. Over medium heat, while stirring constantly (garlic burns easily.....so make sure you stir!) cook until the garlic is golden brown. This should take a couple of minutes....3 - 4? maybe more...just keep an eye on it, which shouldn't be too hard to do since you're standing there stirring it the whole time.

Add the sugar, vinegar (and the odor increases) and water. Keep cooking and stirring until the mixture comes to a rolling boil. Add the pectin and bring the mixture back to a rolling boil....and yes...you are still stirring. Stir and boil for 1 minute.

Remove your jelly from the heat. If there is any foam on top...skim it off. Carefully pour the jelly into heat resistant jars with lids.

Store in the refrigerator or freezer. It takes a bit of time to set....up to a week.

Note: This is a very fragrant jelly to make (and to eat).  Your house will smell like garlic......a LOT, during this process, and you may get a few extremely vocal complaints from other occupants. When the jelly is still "young" (the first week of "setting") you will notice the vinegar flavor quit a bit. Once it has set, and....aged a bit (I guess that's the best way to define it) the vinegar will mellow a bit, but it will still be there, which happens to compliment the garlic flavor rather nicely. I think this jelly would be a wonderful marinade and / or glaze for meat. The vinegar will aid in tenderizing as well. But I do have to say that I loved it on crackers and cream cheese. Oh...did I mention that you have to be a major garlic lover to enjoy this jelly? Another little side note....be mindful of those around you. They may not want to smell you.

Pepper Jelly
Printable Version
Yields about 8 cups

3 - 4 bell peppers (I used red) roughly chopped
1 1/2 cups white vinegar
4 TB crushed red pepper flakes (or to taste)
6 1/2 cups sugar
6 oz liquid fruit pectin

In a blender, puree the bell peppers, vinegar, and pepper flakes. Pour into a saucepan and add the sugar.

Bring to a boil, stirring often. Boil hard for 5 minutes, stirring often. Add the fruit pectin and boil for 1 minute. All the while, you need to keep an eye on this. It likes to sneak up to the top of the pan and you don't want it to boil over. 

 

 

Skim off any foam. Carefully pour into heat resistant jars with a lid. Store in the refrigerator or freezer. Will take up to a week to set. 

Note: I find this jelly to be very spicy. My girls beg to differ. You have control over how much heat you want by adjusting the amount of red pepper flakes you add. My favorite way to eat this is on crackers with cream cheese. Like the Garlic Jelly, it too would be a wonderful marinade and / or glaze. 

There's just something so good when sweet and savory are combined. Something that makes you wanna come back for more. You try to walk away, but find yourself inevitably migrating back. It's almost like a never ending cycle. When eating these jellies, the first thing you notice is the sweet...then the flavor kicks in, whether its the garlic or the pepper heat. When served with the cream cheese, you are left with the coolness of the cheese. You walk away feeling satisfied. 

For a minute

Then the need to start all over kicks in....and the cycle continues. Until somehow you've made a whole meal out of just this.

Pomegranate Freezer Jelly

Remember the Pom Wonderful Pomegranate Juice I received a couple of weeks ago? And I made that Persian recipe for an "interesting looking" yet very tasty Pomegranate Chicken Stew?

Well, you don't think I used all my Pom Wonderful Pomegranate Juice at once do you?

Oh haaaaaaaalle no.

I've got plans.

BIIIIIIIG plans. Well, considering the size of the little bottles....my plans are big.

And this happens to be Plan B. You see, the first recipe was Plan A.

And yes, there will also be a Plan C. (I'm keeping the family away from the juice within an inch of their lives. They've all  had it before and know what it tastes like and totally love it)

I've been dying to make Pomegranate Jelly ever since I saw Spryte make her Pomegranate Jelly. The first thing I saw was how beautiful it was!!! (although my version isn't as pretty but then again, it's a different recipe)

Then....DD had to go and make HER version of Pomegranate Jelly. Beautiful and wonderful stuff...and again, a different recipe.

Well....as soon as I knew I was getting some Pom Wonderful Pomegranate Juice...I knew, without a doubt that I was going to make Pomegranate Jelly.

So how is mine different? DD made the tried and true jelly that all our grandma's made....cooked, and sealed in the jar by boiling. Spryte made refrigerator jelly...that was also cooked but made to store in the fridge or freezer. Very similar to my recipe....

But...mine isn't cooked. I made freezer jelly. I just prefer the flavor of freezer jams and jellies (and my grandmother always made freezer jams). I would LOVE to be able to taste DD's and Spryte's version....just to see if there is much of a difference between all the versions, ya know?

Anyways...The only trouble was....I couldn't find a recipe for Pomegranate Freezer Jelly. I looked and searched and hunted. What I did find was Sure-Jells recipes for Apple Freezer Jelly and Grape Freezer Jelly. Both made with the juice rather than the fruit. Perfect!! Except the measurements of juice vs sugar was different in each recipe.

Crap....(sigh). Which one do I use? Eenie Meenie Miney Moe....I hmmmm'd and haaaaa'd and thought. Finally I took a sip of the pomegranate juice to see if the consistency was similar to apple juice or grape juice. You know how grape juice almost has a "thickness" to it...very different texture than apple juice. (or am I totally crazy?.....never mind.....don't answer that!!)

I decided it was more like the grape juice...so, here goes

Prepare your jars and lids (I just wash and then boil them so they're sterilized)....

Get the ingredients together...

Not a whole of ingredients and not very difficult to make...at all. I promise.

3 cups Pom Wonderful Pomegranate Juice
5 1/4 cups Sugar
1 box of Sure Jell Premium Fruit Pectin (1.75 oz)
3/4 cup water

Combine the sugar and juice (make sure you use exact measurements) and stir well.

Let it sit for 10 minutes, stirring occasionally.

Then follow the Sure Jell packet instructions for preparing the pectin....which is to basically heat the pectin and water over high heat, stirring constantly....bringing to a boil and then letting it boil for a minute...while continuing to stir....then remove from heat

Stir the pectin mixture into the pomegranate mixture. Stir well, until sugar has dissolved...about 3 minutes.

Then fill up your jars...

Leave some room at the top of the jar for "expansion" during freezing. Wipe the edges and any spills with a clean, damp cloth and put on the lids.

Let sit at room temperature for 24 hours. Then stick some in the freezer and at least one in your fridge...and maybe hand out a few for gifts.

This is a soft set. It did say that the grape version could take up to a week to set (I assume thats in the fridge after the 24 hrs). It's been almost a week and the jar I have in the fridge is still soft. Not runny...but not super firm.

Oh, and ya....while this was doing its 24 hr thang....I was making me some bread in anticipation

These are just mini No-Knead Breads...I divided the dough into thirds and just plopped it on my cooking stone and cut the cooking time down a little bit.

So...how was it? I'm loving the combo of the sweet and the tart of this jam.

and totally lovin my free Pom Wonderful Pomegranate Juice!!

Keep an eye out for Plan C

The Fruits of My Labor...

Need I say More?

Strawberry-licious Jam

Since I could remember, strawberries have been one of my most favorite fruits. Lucky for me, my grandmother grew strawberries every year and made the most wonderful strawberry jam ever! Every time I visited my grandparents, I came home with at least 1 jar of jam. It was so good that I couldn't imagine limiting it to just toast or peanut butter and jelly sandwiches. That stuff enhanced many a bowl of vanilla ice cream....yum! You see, my grandmother kept the jam in the freezer, and it tasted like fresh strawberries. Nothing like that stuff you buy at the store. What a treat it was!

One of the many recipes I called my grandmother for was this awesome jam. I had finally decided I wanted to make my own. Since she lives on the other side of the country, I felt I wasn't getting enough, as often as I craved. I asked my dad if he thought grandmother would divulge this family recipe to me....as far as I knew, she was the only one that made it and I didn't know if it was a "secret". Well, I called her one day. She gladly handed down the secrets to her wonderful jam. Now...have you ever gotten directions from someone in the south? (drive down the highway until you see the brick church and make a left. Continue up the road and you'll see Ole' Johns cow pasture.....) You get the idea. And thats kinda how it is with recipes too. It was a bit of an adventure.  Anyways, after lots of "repeats" and "questions", I had the ever coveted recipe on paper! Wooo hoooo. Off to the store I went to make my purchases! I felt like I was walking on air and at the same time, so connected to my southern relatives...down home and country, while livin' in the city. What more could I want?

My list included strawberries, sugar, Sure-Jell fruit pectin, and mason jars. (check, check, and check) All in the bag and after a rather large grocery bill that I wasn't quite expecting (the pectin and those jars are pretty darned expensive) I raced home to dive into new endeavor. First thing I did when I got home was read the "before you start" instructions that came with the pectin....quality of fruit, clean jars, etc etc. I noticed that on this little pamphlet are several recipes for jam, both freezer and cooked. And lo and behold, there's my grandmothers secret family recipe for freezer strawberry jam!! OMG!! Did I ever feel stupid, and a bit deflated LOL. For some reasons, all these years I thought it was grandmothers own recipe. Well....since its not a family secret, you wanna know how its done? LMAO!!!

Oooh...and guess what? One of the girls at work has an aunt and uncle who own a strawberry field! Talk about fresh berries! Since I can't grow them at my house (lots of reasons you don't really want to hear about)...and they are rather expensive at the stores....how cool is it that I got a full flat for 1/2 the price of a 1/2 flat of strawberries. Heaven....I'm in heaven...(I forget the rest of the words to that ancient song but for some reason I have the sudden urge to tap dance around the room and I don't even know how!)

Ok ok, lets get this show on the road! This is easy, quick, freeze jam. No cooking (except to dissolve the pectic). Because the berries aren't cooked, you get that awesome fresh fruit flavor. If you wanna read about a really good Balsamic Strawberry Jam thats cooked, check out one of my peeps blog: DDPie's Slice. Sooooo You ready?

Here's what you need:

2 pints of strawberries

4 cups sugar

1 box of Sure Jell Fruit Pectin

3/4 cup of water

5 - 8oz mason jars

See all those jars? Ya...I got tons of strawberries but I'm not even using 1/2 of them today. The rest are in the freezer waiting for another destiny, to be determined at a later date. Ok...about those jars and lids,  make sure they are all clean. I use to boil water and dip them in there for a few seconds. Now I have a handy dandy feature on my dishwasher that stays "Sanitize". mm, ya, works for me.

Remove the stems and crush your berries. You don't want to puree the fruit. You want it to have a few chunks. If I had a food processor, I'd have used it but my piece of crap Black and Decker took a dive on me. Sooo, I pulsed the berries in my blender, then finished it up in a bowl with a potato masher. Works great. The blender gets the process started and the masher finishes it without pureeing the berries. (Is anyone else thinking margaritas here?).

mmmm...berry chunks

Btw...this recipe is not transferable with other berries or fruit. The ratios are different. Also...do not double the recipe. You have to work in batches, otherwise you wont get a good set. Measure all the ingredients exactly. No more, no less. Do not substitute anything. If sugar is an issue, there is a special pectin on the market that caters to those needs, with their own recipes inside. Hmm...I think thats it on the "extras".

Now....measure 2 cups of strawberries and 4 cups of sugar (crazy amount of sugar but you gotta!)

 and mix....

look at that thick strawberry mixture....smells great!

Let mixture stand for 10 minutes, stirring occasionally. Make sure you scrape the sides a bit along the way.

In a small saucepan, combine water and pectin packet.

The pectin will start out a little lumpy...don't worry.

Bring pectin water to a boil over high heat while stirring continuously. It becomes a roiling boil...just keep stirring for 1 minute.

Remove from heat (see? it gets all clear when you take it off the heat)

Add the pectin mixture to the strawberry mixture. Stir constantly for about 3 minutes, until the sugar is completely dissolved and is no longer "grainy".

Now we have a nice syrupy consistency. And we're ready to pour the jam into our jars. I use a ladle and leave about 1/4" to 1/2" at the top. They say it expands when frozen but I have never had an issue.

Cover the jars and place them on the counter top for 24 hours so it sets.

I think I made about 16 jars. By tomorrow I'll be able to place them in the freezer (stores up to a year) except for one that will go in the fridge (for up to 3 weeks).

And....in anticipation of enjoying this strawberry-licious jam, I've also started a loaf of No-Knead Bread....ya baby, I'm having fresh bread with homemade strawberry jam! (heaven...I'm in heaven).

And now for my reward for slaving all day in the kitchen.....I had 1 cup of crushed strawberries left over. I added a few ounces of pink lemonade concentrate (leftover from the lemon icebox pies last weekend) to make 12 oz, mixed in 12 oz of tequila, 12 oz of ginger ale and a 12 oz can of beer. I know, it sounds strange but you can't even taste the beer (trust me! I hate beer).