Archive for May, 2010

My mom, Mary McCasland Gordon


Strawberry Freezer Jam

I am not a breakfast person, that is unless you are taking about a Starbucks frapuccino at noon. Now that is a great breakfast!

But if you must, then my mom’s strawberry freezer jam is the best.

As a matter of fact, I can hardly bring myself to buy strawberry jam. After one taste of this, you will feel the same way.

Now I know that you young ladies out there are going to take one look at the recipe title and say, forget it, I am not making my own jam, they sell that stuff in the store!

But really, it is so easy and so worth it! My mom used to collect baby food jars from friends, sterilize them and then use them to store and freeze this jam.

It is best served on a warm bisquick or homemade biscuit (that recipe will come later). Or, if you must resort to serving it on toast, then it tastes best on toasted sourdough with butter and jam. Yum, yum! If you can get them, strawberries from the fields are best and we are lucky enough to have those in California and strawberry season is almost here in the central valley.

Strawberry Freezer Jam

4 cups or 1 quart fully ripe strawberries
4 cups of sugar
1 box Sure Jell
3/4 cups of water

Containers for storage (you can buy cute canning jars, or use any glass jar like a baby food jar). You will need enough jars to hold about 4 3/4 cups of jam. Wash or sanitize your containers by pouring boiling water over them.

Remove caps from room temperature berries. Wash and drain well then crush berries with a potato masher, or blend slightly in blender or food processor but do not puree. Use exact measurements and combine strawberries with sugar in large bowl. Let stand 10 minutes.

Mix 3/4 cups water with contents of Sure-Jell in small saucepan. Bring to a full boil, and then boil for one minute stirring constantly. Stir this mixture into fruit mixture and stir well for three minutes.

Ladle jam into jars leaving 1/2 inch at top (mixture will expand during freezing). Wipe lip of jars clean and cover at once with lid. Let stand at room temperature 24 hours. You can now refrigerate for up to three weeks or store in freezer.


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