Jam Packed & Berry Good

 I hosted Gardening Gems Garden Club In June this year with a Strawberry class.....Jam Packed and Berry Good.  We had a good time.  

Jam Packed & Berry Good                                                
 
FREEZER JAM (STRAWBERRY IS OUR FAVORITE)    This recipe can be doubled or tripled
Stir together in a large bowl with a wire whip, making sure the ingredients are well mixed together.
                2 c. sugar             1/3 c. heaping Instant Clear Jel            1 pkg. unsweetened Kool-Aid (flavor of berries)
Stir in:  3 ½ c. berry puree
Stir in: ½ c. light corn syrup
Sets up within 10 minutes.  Pour into containers.  Can be frozen or used immediately.

Strawberry Salad Dressing
1 c. olive or canola oil
½ to 1 c. sugar
6 large strawberries (fresh is best but frozen works and jam does too, be generous)
½ t. pepper
1 t. salt
1 t. dried parsley
½ c. apple cider vinegar
Place all ingredients in blender and blend.   Refrigerate.  Serve drizzled over spring lettuce, spinach, sliced strawberries and sugared almonds.

Homemade Ice Cream
4 c. cream
½ to 1 c. sugar
1 T. vanilla
¼ t. salt
Chill mixture for an hour and freeze ice cream maker bowl overnight.  Start mixer on stir setting and slowly pour in the mixture.  Churn for 20 to 25 minutes to freeze.  After 20 minutes add 1 c. strawberry puree and churn for 5 more minutes.  When adding other sweet things I cut the sugar back to ½ c. If no additions I use 1 c. sugar.  Best when frozen for 3 to 4 hours before serving. 
 

To keep your strawberries fresh and prevent them from getting mushy:
Storage Rules

• Keep them dry: Moisture is the main enemy that causes mold to grow.

• Leave stems on: Removing the green tops exposes the interior to bacteria.

• Keep them cold: Put them in the refrigerator immediately after buying/picking them.

• Give them space: Spread them out in a shallow container rather than stacking them.

• Ditch the plastic: Take them out of the tight, original plastic grocery packaging.

• Line the container: Place a paper towel at the bottom to absorb moisture.

• I think they last longer when stored in glass containers. 

Washing Rules

• Wash right before eating: Never wash strawberries until you are ready to eat them.

• Use cold water: Rinse them gently under a cold tap to remove dirt.

• Try vinegar baths: Soak them in one part vinegar and three parts water.

• Kill mold spores: The vinegar bath kills mold spores to extend shelf life.

• Spin them dry: Use a salad spinner lined with paper towels to dry.

• Air dry completely: Lay them flat on a towel before putting them away.

 Tips for using INSTANT CLEAR JEL (for uncooked things, like freezer jam)

• Clear Jel tends to lump so mix it with dry ingredients to prevent lumps.  If you need to add more later for added thickening, mix it with more dry ingredients.

• Mix with a wire whip or blender or mixer.

• Thickens within 10 minutes so you know right away if you need to add more thickening.

• If you are converting from cornstarch, flour or other thickener start by using half the amount of Clear Jel, in most cases I use the same amount called for. 

• Use for quick & easy sauces, jams, cookies, soups, puddings, toppings, syrups and salad dressing mixes. 

CLEAR JEL IS THE ONLY APPROVED THICKENER TO BE USED FOR CANNING! It will not break down in the jar after it has been canned.  It will come out of the jar the same consistency as it went in.  Use Regular Clear Jel for hot water bath canning, not Instant Clear Jel.

Here is the link to the National Center for Home Food Preservation

https://nchfp.uga.edu/

Some of those in attendance at the class.....Sorry we didn't catch all of you that were there.  

Berry Bread Pudding

 For all those berries I put in the freezer this summer.  

Berry Bread Pudding

1 loaf bread

1 bag frozen berries 

5 eggs

2 T. sugar

1 c. milk

1 t. vanilla or almond extract 

Cube the bread and place in 6 qt. crock pot.

Sprinkle the frozen berries over the cubed bread.  

Mix together the eggs, sugar, milk and vanilla.  Pour over the berries.  

Cover and cook on high for 2 - 3 hours.  Best served warm with whipped cream or ice cream.  

Blueberry recipes

2 Berry Fluff
8 oz. cream cheese, softened
1-1/2 c. confectioners' sugar
2 c. heavy whipping cream
8 c. fresh strawberries (about 2 pounds), sliced
2 c. fresh blueberries
Additional fresh strawberries and blueberries, optional

In a large bowl, beat cream cheese and confectioners' sugar until smooth. Slowly add cream, beating until thick and fluffy.
Fold in 8 cups strawberries and 2 cups blueberries. If desired, top with additional berries.

Frozen berries work just fine. 

Blueberry Sour Cream Pound Cake
6 eggs, separated
1 c. butter, softened
3 c. sugar
1 t. almonds extract
1 t. vanilla extract
1 t. butter flavoring
3 c. all-purpose flour
1/4 t. baking soda
1 c. sour cream
1-1/2 c. fresh or frozen blueberries

Let eggs stand at room temperature for 30 minutes. In a large bowl, cream butter and sugar until light and fluffy. Add egg yolks, one at a time, beating well after each addition. Add the extracts and butter flavoring. Combine flour and baking soda; add to creamed mixture alternately with sour cream, beating well after each addition. In another bowl and with clean beaters, beat egg whites on high speed until stiff peaks form. Fold into batter. Fold in blueberries.
Spoon into a greased and floured 10-in. tube pan. Bake at 350° for 60-70 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.



Lemon Blueberry Pound Cake
FOR POUND CAKE
Cooking spray, for pan
1 c. butter, softened
1 c. granulated sugar
4 large eggs
1 tsp. vanilla extract
Zest of 1 lemon
2 c. plus 2 tbsp. all-purpose flour, divided
1 1/2 tsp. baking powder
1 tsp. kosher salt
1 pt. fresh blueberries, some reserved for topping
FOR GLAZE
1 c. powdered sugar
2 tbsp. lemon juice

Make pound cake: Preheat oven to 350° and grease a 9"-x-5" loaf pan with cooking spray. In a large bowl with a hand mixer, beat together butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Add vanilla extract and lemon zest and beat until combined.
In a separate medium bowl, whisk together 2 cups flour, baking powder, and salt. Add dry ingredients to wet ingredients and stir until just combined. In a medium bowl, combine most of the blueberries with remaining 2 tablespoons flour and toss to coat. Fold floured blueberries into cake batter; reserve unfloured blueberries for topping.
Pour batter into prepared loaf pan and smooth top with a spatula. Sprinkle with reserved blueberries and bake for 1 hour 10 minutes or until a toothpick inserted into the middle comes out clean. Let cool 10 minutes, then invert onto a cooling rack to cool completely.
Meanwhile, make glaze: in a medium bowl, whisk together powdered sugar and lemon juice. Drizzle over cooled pound cake and serve.
 

Blueberry Lemon Pound Cake
1 cup white granulated sugar
1 tablespoon lemon zest (1 medium size lemon)
1 and ½ cup all purpose flour
¼ teaspoon salt
2 teaspoons baking powder
1 cup vanilla greek yogurt
½ teaspoon vanilla extract
3 large eggs
1 tablespoon lemon juice
½ cup vegetable oil
1 cup blueberries, cleaned and dried
¼ teaspoon all purpose flour
Glaze
zest of 1 lemon
1 cup powdered sugar
1 and ½ tablespoons lemon juice (can sub with some half and half or heavy cream)

Preheat oven to 350 degrees F. Spray loaf pan (mine is 9x5) with baking spray and set aside.
In small bowl combine the lemon zest and sugar. Mix together with your fingers until zest is coated with sugar and mixture is fragrant (will smell like lemon!)
In large bowl mix together the flour, salt, baking powder, and sugar zest mixture. Whisk together to combine.
In another medium bowl beat the eggs, add in the greek yogurt, vanilla extract, lemon juice, vegetable oil, stir until combined.
Pour the wet ingredients into the dry and stir gently to mix.
Toss the blueberries with the ½ tablespoon of flour. Once batter is mostly mixed, gently fold in the blueberries.
Pour the batter into the loaf pan. Using the back of the spoon evenly spread the batter.
Bake for approximately 50 minutes. Top will be browned and a toothpick inserted into the middle will come out clean once done. Allow to cool in pan for about 10 minutes then turn the pan upside down to remove the bread from the pan. Move loaf to wire rack to continue cooling.
While bread is cooling you can prepare the glaze. In small bowl add the powdered sugar, then the lemon zest. Pour in the lemon juice and stir. Start with 1 tablespoon and if the glaze is tasting tart enough (depends on the lemon used!) then use half and half or heavy cream to get the correct consistency. The glaze will be smooth. Stir until there are no clumps of sugar remaining. Add more sugar or more juice to obtain desired consistency.
Pour the glaze over the cooled bread.
Serve immediately or store bread in sealed container. I wrap mine in foil. Store at room temperature for 3-4 days.

Pioneer Woman Blueberry Crumb Cake
1/2 stick Butter
1 Tablespoon (additional) Butter
3/4 cups Sugar
1 whole Egg
1/2 teaspoon Vanilla Extract
2 cups All-purpose Flour
2-1/4 teaspoons Baking Powder
1/2 teaspoon Salt
3/4 cups Whole Milk
2 cups Fresh Blueberries
FOR THE TOPPING:
3/4 sticks Butter
1/2 cup Sugar
1/2 teaspoon Cinnamon
1/2 cup Flour
1/4 teaspoon Salt

Preheat oven to 350 degrees.
Combine flour, baking powder, and a salt. Stir and set aside.
Cream 1/2 stick plus 1 tablespoon butter with cinnamon and sugar. Add egg and mix until combined. Add vanilla and mix. Add flour mixture and milk alternately until totally incorporated. Do not overbeat. Stir in blueberries until evenly distributed.
Grease a 9 x 13 inch baking pan. Pour in batter.
In a separate bowl, combine topping ingredients and cut together using two knives or a pastry cutter. Sprinkle over the top of the cake.
Bake cake for 40 to 45 minutes, or until golden brown. Sprinkle with sugar. Cut into squares and serve with softened butter.

Strawberry Shortcake

This is very similar to my Mom's Surprise Cake recipe.  I've also added her recipe for strawberry sauce because we always prefer it on our shortcake. 

Strawberry Shortcake
1 white cake mix
1 small box instant vanilla pudding mix
1 c. sour cream
1 c. milk
1/4 c. vegetable oil or melted butter
1 t. vanilla
3 egg whites or 2 whole eggs
Cream Cheese Layer:
8 oz. cream cheese, softened
1 c. powdered sugar
1 t. vanilla
8 oz. Cool Whip, thawed (More if you want to serve a dollop on top)
Strawberry sauce** recipe below or simply serve with a spoonful of sliced strawberries
Spray a cookie sheet pan (15x10x1").
Place in mixer bowl:  cake mix, pudding mix, sour cream, milk, oil, vanilla, and eggs. Beat for 2 minutes. Pour batter into prepared pan and bake at 350  for 15 to 20 minutes.  Let cool.
Place in mixer bowl:  cream cheese, powdered sugar and vanilla. Beat until smooth, then fold in the Cool Whip. Spread cream cheese layer over cooled cake.  Place in the fridge until serving time, 30 minutes of more.  Top with strawberry sauce or strawberries at serving time with an additional dollop of Cool Whip on top if desired. 

Mom's Strawberry Sauce
1 1/2 c. sugar
1 pkg. strawberry KoolAid
1/3 c. instant clear jel
2 1/2 c. water
2 to 3 c. sliced strawberries (I prefer fresh but frozen works too)

Fresh Strawberry Pie

• Easy Fresh Strawberry Pie
• 1/2 cup to 3/4 cup sugar*
• 1/4 cup Instant Clear Jel
• 1/4 teaspoon salt
• 2 pounds (about 8 cups prepared) fresh strawberries, hulled and quartered
• 1 tablespoon lemon juice
• *Use the lesser amount with fresh, ripe berries, the greater amount for frozen or out-of-season berries.
• Can use frozen berries, thawed & drained but fresh is best!!

Whisk together the sugar, clear jel & salt.

Toss the strawberries with the lemon juice and stir into the sugar mixture.  Spoon the filling into an unbaked 9" pie shell, mounding it in the center.  Make a top crust or cutout for the top.  Brush top with water and sprinkle with course white sparklling sugar, if desired.  

Bake at 425 for 20 minutes.  Reduce heat to 375 and bake for an additional 20 to 25 minutes.  Remove from oven and allow to cool for at least one hour to set up. Serve with ice cream or whipped cream.  

 

Sweet Breads......

Another old Relief Society Handout that I thought worth saving.....

COCONUT BREAD
Mix together:
1 c. oil
4 beaten eggs
2 c. sugar
2 t. coconut flavoring
Sift together:
3 c. flour
1/2 t. baking soda
1/2 t. baking powder
1/2 t. salt
Mix these 2 mixtures together while slowing adding:
1 c. buttermilk
Stir in:
1 c. coconut
Pour into 2 sprayed one pound loaf pans.  Bake at 350 for 1 hour.  DO NOT REMOVE FROM PAN, Glaze immediately upon removing from oven.  Cool for 4 hours in the pan and then remove.
GLAZE
1 c. sugar
2 T. butter
1/2 c. water
Boil for 5 minutes.  Add 1 t. coconut flavoring.  Pour over bread as soon as it comes out of the oven.

PUMPKIN BREAD
Cream together:
3 c. sugar
1 c. oil
Add:
4 eggs
1 lb. can pumpkin
Mix well.
Sift together:
3 1/2 c. flour
2 t. soda
2 t. salt
1 t. baking powder
1 t. nutmeg
1 t. allspice
1 t. cinnamon
1/2 t. cloves
Add dry ingredients to mixture alternately with 2/3 c. water.
Pour into 2 sprayed bread pans.  Bake at 350 for 1 1/2 hours.  Cool 10 minutes and remove from pans to finish cooling.

BERRY BANANA WALNUT BREAD
Mix together:
1 1/2 c. flour
3/4 t. cinnamon
1/2 t. soda
1/4 t. nutmeg
2 eggs, beaten
3/4 c. mashed raspberries or strawberries
1/2 c. mashed banana
1/4 c. oil
1 1/2 t. finely grated orange peel
1 c. chopped walnuts
Pour into sprayed 9 x 5 x 3 baking pan.  Bake at 350 for 60 to 70 minutes.

ZUCCHINI BREAD
Mix together:
3 eggs
2 c. sugar
1/4 t. vanilla
1 t. salt
1 T. cinnamon
1/2 c. nuts
1 c. oil
2 cups grated zucchini
3 c. flour
2 t. soda
1/4 t. baking powder
Bake at 375 for 1 hour.

BANANA NUT BREAD
Sift together and set aside:
4 c. flour
1 t. baking powder
1 t. soda
1/2 t. salt
Cream together:
1/2 c. shortening
1 1/2 c. sugar
Beat 2 eggs until light and fluffy and add to creamed mixture.
Beat in 1 1/2 c. mashed bananas.
Add dry ingredients alternating with 1/3 c. buttermilk.
Add 1 c. broken walnuts
Pour into 2 sprayed loaf pans.  Bake at 350 for 1 hour.

Strawberry Salad Dressing

It has been a long time since I have posted...our home fire has taken all my time and energy.    But it was nice to finally post a couple recipes yesterday.  The construction on our home has finally begun and most of my replacement lists have been turned in.  There is still much work ahead but maybe a short break or a little time to think about something else.  It has been a long 11 weeks!  Shortly after the fire, Janet brought me a salad with this yummy dressing on it.  It was so good with a super strawberry flavor, I just had to have the recipe.  Janet said she got the recipe from her daughter in law, Aryn.  This is especially great over fresh spinach and sliced strawberry salad.  I think I would throw in a tablespoon of poppy seeds in after blending it up and sprinkle the salad with sliced almonds.  Paula Deen adds a sliced cucumber to her salad greens, Janet added some mandarin oranges and I have also seen sliced red onions and craisins sprinkled in too.  Lots of possibilities!!

Strawberry Salad Dressing
1 c. olive or canola oil
1 c. sugar
6 lg. strawberries (fresh is best but frozen works)
1/2 t. black pepper
1 t. kosher salt or 3/4 t. salt
1/2 t. dried parsley
1/2 c. apple cider vinegar
Place all ingredients in blender and blend.  Refrigerate.

Strawberry Jam.....in the freezer....with NO sugar

No Sugar Strawberry Freezer Jam
3 lbs. strawberries
1 3/4 c. apple juice
1 1/2 package no sugar, low sugar pectin
Mash the strawberries in a large bowl.
In a small saucepan, bring the apple juice and pectin to a boil and boil for 1 minute.
Pour straight into the mashed strawberries and stir hard for 1 minute.
Ladle into freezer containers and place in the refrigerator overnight to let it cool slowly and set.
Then store in the freezer.  Good in the freezer for up to 1 year, in the fridge for 3 weeks.