Strawberry Freezer Jam (Shiloh)

Strawberry Freezer Jam (makes 5 cups)

2 c. crushed strawberries
4 c. sugar

Mash fruit with a potato masher (or use a blender). Measure fruit into a bowl. Measure sugar into a separate bowl. Stir sugar into prepared fruit. Mix well and let stand for 10 minutes. Stir occasionally.

Stir 1 box pectin and 3/4 c. water in small saucepan. (Pectin may start out lumpy.) Bring to a boil on high heat, stirring constantly. Boil 1 minute, stirring constantly. Remove from heat.

Stir pectin mixture into fruit. Stir constantly untili sugar is completely dissolved and no longer grainy, about 3 minutes. (A few sugar crystals may remain.) Pour into prepared containers, leaving 1/2 inch space at top for expansion during freezing; cover. (Use 1 to 2 cup size containers that have tight lids. Make sure to wash and rinse plastic containers before filling.)

Let stand at room temperature 24 hours until set. Refrigerate up to 3 weeks. Otherwise, store in freezer for up to 1 year. Thaw in refrigerator.

Strawberry Recipes (Robin B.)

Quick Strawberry Jam (from Everyday Food magazine)

In a food processor process 1 quart hulled strawberries until coarsely chopped. Transfer to a large skillet and stir in ½ cup sugar and 2 Tbsp. fresh lemon juice. Cook over medium-high heat, stirring frequently, until jam is thickened and bubbles completely cover surface, 9 to 10 minutes. Transfer to a jar and let cool to room temperature. To store, seal jar and refrigerate up to 10 days. Makes 1 ¾ cups.

Strawberry Buttercream (from http://conversationswithacupcake.blogspot.com

¾ cup fresh strawberries, destemmed
½ cup butter
1 tsp. vanilla
2 lb. powdered sugar (I used about 4 cups)

In a large bowl mash strawberries just to crush them a bit. Add remaining ingredients and mix well. Frost cupcakes or cake and allow to set at room temperature.