On Saturday, some friends invited us to go strawberry picking at a local farm. $5 got you a tractor hay ride to the strawberry fields and a delicious piece of strawberry shortcake at the end. After returning home with the 2 quarts we picked, minus many berries eaten out in the field, I tried to decide what I wanted to make with our delightful summer fruit. After looking through The America's Test Kitchen Family Cookbook, I decided on "Strawberry Refrigerator Jam (pg. 780)." I love this recipe! So simple! The only ingredients are 1 quart of strawberries, lemon juice, and sugar (and I had them all on hand). You just simmer them all together on the stove before storing in the refrigerator. The jam keeps for up to 2 weeks in the fridge, which works out fine since the recipe makes only about 2 cups (and I am pretty sure ours will last just a few days). For a snack today, to test out our tasty treat, we ate it Nervous Nelly Style.... multigrain toast with butter, then the jam, then a slice of cheese.... de-lish!
8 comments:
yu-hum.
hmm...sounds delicious. i'll have to try it. maybe when it stops raining.
i like your blog title, summertimegirl. i really miss the east coast in the summer. too bad we can't have friends AND good weather in the same place, huh?
hi rachel! good to hear from you. i can't agree with you more. i sure do miss everyone. oh, and as for the weather, don't forget how cold it gets out east in the winter (yes, the sun still shines through most of it... but it can be CHILLY).
Oh, and I have to tell you, your penny trick has kept my gerber daisies going strong for over a week and a half now!
loving visiting your blog... great pix
oops, that comment was from Tania, not tower of song
dude!
i'm totally going to try that...i've always been too nervous to make the boiling jam but this seems very doable.
this looks SOOOO good!
so i made it today with all the strawberries i got from our local farm. i let it boil past the time they suggested and still it came out soupy...i gave some to a friend and told her to use it on pancakes or crapes, we'll be using it for breakfast tomorrow!
i should have mentioned that the texture is different than the jam we've made in the past. it is a bit soupier, but spreads easily and tastes great. i had to cook it past the time too. there is no pectin in it so that is why it is a bit different.
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