As I've said before on this blog, I got into photography originally to document the simple, beautiful moments in life that I was afraid would pass me by. A lot of these moments in my life involve cooking. I absolutely love cooking and baking just about anything! Last fall on the same day I canned tomatoes, I made strawberry freezer jam, but I didn't get it photographed!
We dug into our last jar of jam last weekend, so I made some more this week, with the help of my friend Ashley. While these aren't the most gorgeous strawberries ever, they sure are tasty! (Especially when you add a bunch of sugar to them! (Recipe below.)
I'm not sure what I would do without a food processor. Cry, maybe? I did mash them by hand last time, but it took quite a bit longer...this time? About 4 seconds.
Sugar is my greatest vice.
The finished product sure was pretty (and tasty!).
Strawberry Freezer Jam
2 pints strawberries (2 heaping cups crushed)
4 cups of sugar
1 tsp grated nutmeg
1 tbsp orange zest, plus the juice of one orange
Hull and halve the strawberries, and crush them, either by hand with a fork or potato masher, or in a food processor. Mix in 4-cups sugar, zest, and nutmeg and let sit for 10 minutes. On the stove, combine one box fruit pectin (I used Sure Jell) with 3/4 cup water. Bring to a boil, stirring constantly, and boil one minute. Stir pectin into fruit mixture, and continue to stir until sugar is completely dissolved (approximately 3 minutes). Spoon into freezer safe containers (leave 1/2 inch of space at the top for expansion) and freeze for up to 1 year. (YUM!)