Strawberry Jam & Strawberry Rhubarb Jam

Are you sick of my strawberry posts yet?  Ok, last one.  At least for now.  The raspberries are starting to be picked in the backyard, maybe I'll move on to those?

Anyway.  Last week, the kids and I picked 25 or so pounds of strawberries.  Because of our trip to Harrison Lake, I needed to get all those strawberries processed in a really big push on Thursday.  Fresh picked berries have a shorter shelf life than those berries purchased in the grocery store, especially since the place we go is as close to organic as you can get in the area.  I was so busy in the kitchen, I didn't even start to get things packed and in the camper until after dinner.

I have shared before that I like simple meals while camping.  Sandwiches are unexciting, but an easy lunch that can be assembled quickly if we're late to get back to the camper for lunch.  Or they can be packed for a picnic while hiking.  Youngest kid loves, LOVES her PB&J sandwiches, and homemade jam makes them so much better.

Strawberry Jam

What you need:

• 2 quarts strawberries
• 6 tablespoons Ball Classic Pectin
• 1/4 cup lemon juice
• 7 cups sugar

What to do:

• Wash strawberries; drain.  Remove stems.  Crush strawberries one layer at a time.  Combine strawberries, classic pectin, and lemon juice in a large sauce pot.  Bring to a boil, stirring occasionally.  Add sugar, stirring until dissolved.  Return to a rolling boil.  Boil hard 1 minute, stirring constantly.  Remove from heat.  Skim foam if necessary.  Ladle hot jam into hot jars, leaving 1/4-inch headspace.  Adjust two-piece caps.  Process 10 minutes in a boiling-water canner.

Strawberry-Rhubarb Jam

What you need:

• 2 cups crushed strawberries
• 2 cups chopped rhubarb (about 4 stalks)
• 6 TBS Ball Classic Pectin
• 1/4 cup lemon juice
• 5 1/2 cups sugar

What to do:

• Combine strawberries, rhubarb, classic pectin and lemon juice in a large saucepot.  Bring to a boil over high heat.  Add sugar, stirring until dissolved.  Return to a rolling boil.  Boil hard 1 minute, stirring constantly.  Remove from heat.  Skim foam if necessary.  Ladle hot jam into hot jars, leaving 1/4 inch headspace.  Adjust two-piece caps.  Process 10 minutes in a boiling-water canner.

Strawberry Butter

A friend shared this with me, and it tastes delightful on the Strawberry Bread.

Ingredients:

• 1 stick unsalted butter, softened
• 2 tbsp confectioners sugar
• 1/2 tsp salt
• 1/3 cup strawberries, diced

What to do:

In a small bowl, beat the butter, sugar and salt with an electric mixer (or by hand) until soft, about 1 minute.  Add strawberries and beat until just combined (or for smoother consistency beat 1-2 minutes).

Serve immediately.  Cover and store in the refrigerator.


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Strawberry Bread

We spent the afternoon picking strawberries - 26 pounds!  Last year, the strawberry farm had a few recipes out to take with you, including this Strawberry Bread.  We all really enjoyed it last year and I'm sure it will be a hit again this year.  Want to make it extra special?  Add some Strawberry Butter to your slice of Strawberry Bread.

You may be sitting there, wondering why I'm including a bread recipe on a camping blog.  I get it, I don't really bake while camping.  I do bake at home and take a loaf on a camping trip for a little something extra for breakfast.  Since prime growing season in Michigan is limited, I bake many loaves of bread and then put them in the deep freezer.  We're just now polishing off all the delicious bread that I made last year.

Ingredients:

• 3 cups flour
• 2 cups sugar
• 1 tsp. baking powder
• 1 tsp. salt
• 1 tsp. cinnamon
• 4 eggs beaten
• 1 1/4 cup vegetable oil
• 2 1/2 cups strawberries sliced and mashed slightly

What to do:

1. In a large mixing bowl, sift together flour, sugar, baking powder, salt and cinnamon.
2. In a medium size bowl, beat together eggs and oil until blended.  Stir in strawberries until combined.
3. Make a well in the center of the flour mixture and add the egg mixture, stirring until thoroughly blended (do not over blend).
4. Spoon batter evenly into 2 greased and floured 9x5x3 inch loaf pans.
5. Bake 350 degrees for 1 hour or until a toothpick stuck in the center comes out clean.  Remove from pans to cool.