Spring in Full Swing

Strawberries Galore!

 

Cowlick Cottage Farm is a wonderful place to be at this time of year. The tender seedlings that we planted with care only weeks ago are full fledged, healthy plants, and we are enjoying the fruits of our labor. Literally. We have been picking several quarts of beautiful strawberries every couple of days. I have fun trying different ways to enjoy them–a salad of our baby lettuce, goat cheese, shallot scapes, sliced berries, and a strawberry balsamic vinaigrette was a big hit, as was a traditional homemade strawberry shortcake with fresh whipped cream. But I think my favorite so far was the Triple Berry Freezer Jam that I made yesterday afternoon. It was SO easy, I thought I would share the recipe–courtesy of Ball Blue Book Guide to Preserving.

 

Triple Berry Freezer Jam

2 cups crushed strawberries
(about one quart)

1 cup crushed raspberries
(about one pint)

1 cup crushed blackberries
(about one pint)

1 ½ cups sugar

1 pouch freezer jam pectin

Clean and cut up the strawberries and spread them, along with the other berries, on a baking sheet. I used a potato masher to crush them up really well. It’s okay to have some larger pieces, but you want most of the fruit to be crushed. The scent of the crushed berries is heavenly! In a big bowl, just throw in the sugar and the pectin and mix well. Then throw in the crushed berries and mix well. Let this sit for 3 or 4 minutes, and then ladle it into half-pint freezer jars, leaving a half-inch space at the top. Cover and let the jars sit on the counter for around 30 minutes, and that’s it! You will get about 5 jars of the best jam you have ever tasted. It will keep for several weeks in the fridge, or you can freeze it for up to a year. Try it!

 

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Cowlick Cottage Farm Welcome to CCF. I’m Carolyn Binder, a passionate writer, avid photographer, cook and gardener. My love of gardening and writing have transformed my cooking and our lifestyle (...more)

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