Freshen Up Friday

Spring, summer, fall, and winter are all great, but my favorite season is Strawberry season!  Those beautiful red berries are my favorite fruit, and there’s nothing better than berries that are locally grown! 

I made up two batches of Strawberry Freezer Jam last weekend.  I don’t eat jam every day – maybe once a week on an English muffin at breakfast, or on a biscuit at supper.  What a treat it is.  It’s a little taste of summertime to my taste buds.  We always make sure to serve some on Christmas day with the Christmas dinner.  It’s just a special treat to have that reminder of summer in the wintertime.

If you’ve never made the freezer jam, you are missing out on an easy task that gives a huge feeling of accomplishment.  To stand back and see those pretty jars of jam on the counter is so rewarding!  When it came time to make the jam, my husband gave me a hand with the hulling of the berries and we got the two batches done in about an hour!  There’s really nothing to it!  Mix the sugar, water and Sure-Jell and boil for a minute, pour over the berries and stir.  Then all that deliciousness is then poured into the jars that don’t have to be canned or anything!  Let them sit on the counter for 24 hours, then put them into the freezer!

Another great recipe for fresh strawberries is this one for Strawberry Muffins from Cooking Light. 

Ingredients:

1 1/4 cups halved strawberries

3 tablespoons butter or stick margarine, melted

2 teaspoons grated orange rind

2 large eggs

1 1/2 cups all-purpose flour

1 1/4 cups sugar

1 teaspoon baking powder

1/2 teaspoon salt

Cooking spray

2 teaspoons sugar

Preparation

Preheat oven to 400°.

Combine first 4 ingredients in a blender, and process just until blended.  I have found it best not to put this in the blender, but just to mix it and then mash it a little with a potato masher. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, 1 1/4 cups sugar, baking powder, and salt. Add strawberry mixture to flour mixture, stirring just until moist. Spoon batter into 12 muffin cups coated with cooking spray. Sprinkle with 2 teaspoons sugar. Bake at 400° for 20 minutes or until muffins spring back when touched lightly in center. Remove from pan immediately.

For a great strawberry salad try this one or this one.

Get refreshed and have a “berry” good weekend!

See you in church!

3 thoughts on “Freshen Up Friday”

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