Friday, May 25, 2012

Strawberry Freezer Jam and Kitchen tile


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Still doing more upgrades and fixing up the house in preparation for the graduation party.  This past weekend Bill and Greg (our cousin) tiled the kitchen for me and oh how I love it.  The tile really makes a big difference in the kitchen.  Here are some before and after pictures of the kitchen.

As I had mentioned last week we have strawberries galore, so I made some strawberry freezer jam.  Bill and the kids love this jam.  I have made 18 pints so far and will probably make some more so Billy and Cally can take some with them when they move out this fall.

I used sure jell and just followed the directions for the non-cooked jam and it was so easy to do.

Sure Jell Strawberry Freezer Jam

2 C crushed strawberries
4 C sugar, measured into separate bowl
3/4 C water
1 box Sure-Jell Fruit Pectin

Wash berries and take off the stems.  Crush the strawberries (about 1 qt will make 2 C crushed).  I used a food processor but you do not want them pureed as you will want there to be some small chunks of berries in your jam.  Measure 4 C of sugar in a separate bowl and then add to the crushed strawberries letting them sit for 10 minutes, stirring occasionally.  Mix the water and pectin in small saucepan,  On high heat bring to a boil  while stirring constantly and boil for 1 minute.  Add to the fruit mixture and stir for 3 minutes or until sugar is almost dissolved.

Fill all containers immediately to within 1/2 inch from the tops.  Wipe off top edges of containers, immediately cover with lids.  Let stand at room temperature for 24 hours.  Jam is now ready to use.  Store in refrigerator for up to 3 weeks or in freezer for up to 1 year.  Thaw in refrigerator before using