Dear blogging friends,
I am headed to Oklahoma tomorrow to help my 82 year mother get settled into her assisted living home and help her liquidate her extra belongings. I hope to be able to use a computer where I will be staying, but I doubt I will have time to post anything new. I hope to post a few of the older posts that you may have not seen, starting with this one from last year on making strawberry freezer jam.
Summer blessings,
Gayle
California organic strawberries were in this week at the produce farm. A friend and I split a flat and I made strawberry freezer jam today. Several years ago I decided to avoid high fructose corn syrup and had trouble finding jam without this as the sugar. I started making my own and was surprised at how simple and easy it is to make. Following the instructions on the pectin package, just take the stem off the berries, mash them, put the sugar on them and let them set. Boil your water with pectin in it and then pour over the berries. Instead of canning them, you freeze them. The jam has a fresh taste and my family hunts the freezer jam down and prefers it over the canned. Tomorrow’s Sunday breakfast will be crepes, sausage links and a new fresh batch of strawberry jam! 
I have raspberries to pick. I may try the freezer jam on them. Thanks for the tip, a lot easier and faster.
Marnie
MMM… my mouth is watering. Your jam looks and I bet tastes, scrumtious!
Good luck with your Mom.
Rosey
Thanks so much Rosey! I also made raspberry jam last week, and it turned out great. I strained out a few of the seeds and it was much easier than the cooked kind. Of course you have to have freezer space.