Strawberry Freezer Jam

Years ago, we were asked by the local Episcopal church to help them with their annual Devonshire Tea, a lovely traditional English tea served every summer in the church gardens.

The lady who for many years had been responsible for them, met with me to discuss the details. The simple menu consisted of three items: biscuits, coddled cream, and strawberry preserves. Her main concern was the size and shape of the biscuits. To ensure their correctness, she carefully sketched them on a page from her personal notebook and gave the page to me.

The biscuits’ size and shape were of utmost importance! She was certain I would make the cream perfectly, and as far as the preserves were concerned, any I chose would be fine. My choice was a vibrant colored fresh strawberry jam sometimes referred to as “freezer jam”, although none I’ve ever made stayed around long enough to reach the
freezer!

Perfect for the occasion, it met with great applause and added a most beautiful touch to this splendid event.

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Strawberry Freezer Jam
SERVINGS
CHANGE SERVING SIZE
COOK TIME
5mins
PREP TIME
10mins
READY IN
25mins (plus 24 hr setting time)

Ingredients

Instructions

  1. Combine crushed strawberries with sugar, and let stand for 10 minutes.
  2. While the strawberries sit, dissolve the pectin into the water in a small saucepan and bring to a boil over medium-high heat and boil for 1 minute.
  3. Remove from heat and add the salt and lemon juice to the saucepan.
  4. Stir the boiling water into the strawberries and allow to stand for 3 minutes.
  5. Pour jam into containers and let set overnight or for 24 hours.

Enjoy with coddled cream and biscuits or as an ice cream topping, in a milkshake, or on toast...the possibilities are endless!

Summer Strawberry Rhubarb Sauce Parfait

“Think the rain will hurt the rhubarb?”

Well, I certainly hope not, because this has been the best year yet for our rhubarb patches. Never have they produced so much fruit and never have we tried so many new rhubarb recipes. We’ve had many more compliments and requests for more rhubarb in any form we’ve made it!

Personally, I don’t think anything can top a lovely dish of plain rhubarb or strawberry rhubarb sauce for the finishing touch on a favorite meal. Make it now while the fruit is available, and freeze a good amount for when it’s not.

A favorite breakfast we often serve for those on retreat (or sisters!), is a strawberry rhubarb parfait made with our own yogurt, and topped with homemade granola. By the way, rhubarb is chock full of nutritional value which many people do not know!

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Rating: 4
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Summer Strawberry Rhubarb Sauce Parfait
SERVINGS
5parfaits
CHANGE SERVING SIZE
parfaits
COOK TIME
10mins
PREP TIME
10mins
READY IN
20mins

Ingredients

Instructions

  1. Combine sugar, orange juice, cornstarch, and vanilla in a large sauce pan.
  2. Bring to a boil over medium heat.
  3. Add strawberries and rhubarb, reducing heat and cook together stirring occasionally, until tender (5--10 minutes).
  4. Remove from heat and mash the cooked berries with a fork.
  5. Serve in a parfait glass, layering yogurt, sauce and granola as desired.

This sauce is also a treat served warm over vanilla ice cream!