My great-grandmother Bessie used to say whenever we were going to make jam that we needed to remember that cup for cup was the recipe for any jam.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

5 cups strawberries
5 cups sugar
Lemon juice (optional)

 

 

 

 

 

 

 

 

 

 

Pick through the berries and discard any bad berries

 

 

 

 

 

 

 

 

 

 

Wash and drain

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Do you know what this is for?

 

 

 

 

 

 

 

 

 

 

Did you guess strawberry huller? Use a knife if you don’t have this gadget

 

 

 

 

 

 

 

 

 

 

Chop up the berries

 

 

 

 

 

 

 

 

 

 

Add sugar to the strawberries in a heavy saucepan. If the berries are very ripe also add 5 tablespoons lemon juice

 

 

 

 

 

 

 

 

 

 

Cook and stir constantly until the sugar dissolves.

 

 

 

 

 

 

 

 

 

 

Bring to a rapid boil. Skim off the foam that forms off the top and discard

 

 

 

 

 

 

 

 

 

 

Cook until the jellying point by testing on a spoon or until you reach 220. I like to use the spoon test even when I use a candy thermometer

 

 

 

 

 

 

 

 

 

 

When you have reached the jellying point  the syrup will run off in two drops and sheet

 

 

 

 

 

 

 

 

 

 

 

You need to use a metal spoon for the test like I used above. I am using a white spoon to make it easy for you to see double dripping and sheeting

 

 

 

 

 

 

 

 

 

 

Ladle into sterilized jars to within 1/8″ and process in boiling water bath 5 minutes if canning

 

 

 

 

 

 

 

 

 

 

This is yummy! I use this recipe for my strawberry cake filling. Making the filling myself rather than buying from the store makes the cake more special

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

This is my favorite jam for toast.  Hungry yet? I am!

 

 

 

Quick bread is fun and easy to make. This recipe is one of my favorite for flavor

 

 

 

 

 

 

 

 

 

 

1 3/4 cups flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon cinnamon (unless you like more)
1/2 cup butter
3/4 cup sugar
1/4 cup brown sugar
2 eggs
1/2 cup sour cream
1 teaspoon vanilla
1 1/4 cup strawberries
3/4 cup walnuts

 

 

 

 

 

 

 

 

 

 

 

Grease your pan and preheat the oven to 350

 

 

 

 

 

 

 

 

 

 

Wash your berries

 

 

 

 

 

 

 

 

 

 

Hull the berries

 

 

 

 

 

 

 

 

 

 

Chop the berries and set aside

 

 

 

 

 

 

 

 

 

 

Dump flour into mixing bowl

 

 

 

 

 

 

 

 

 

 

Add baking powder and baking soda

 

 

 

 

 

 

 

 

 

 

Add salt

 

 

 

 

 

 

 

 

 

 

Add the cinnamon and mix well then set aside

 

 

 

 

 

 

 

 

 

 

In a separate bowl dump in softened butter

 

 

 

 

 

 

 

 

 

 

Add in the sugar and brown sugar and beat by hand for a minute to combine

 

 

 

 

 

 

 

 

 

 

Add the eggs into the butter sugar mixture and mix to combine

 

 

 

 

 

 

 

 

 

 

Add in the sour cream

 

 

 

 

 

 

 

 

 

 

Add in the vanilla and mix again. Stir in the flour mixture just until all moistened

 

 

 

 

 

 

 

 

 

 

Fold in the chopped strawberries and nuts

 

 

 

 

 

 

 

 

 

 

Mix gently

 

 

 

 

 

 

 

 

 

 

Pour into your greased bread pan and bake at 350 until done

 

 

 

 

 

 

 

 

 

 

Let stand 10 minutes then remove from the pan. This is what it will look like

 

 

 

 

 

 

 

 

 

 

This is what it looks like when you cut it open hot. I couldn’t wait until it cooled down!

 

 

 

 

 

 

 

 

 

 

With butter while it is hot it is extra yummy!

 

 

 

 

 

 

 

 

 

 

This quick bread is really good! I like it with more cinnamon than the original recipe. Why not try 1 teaspoon cinnamon instead for extra flavor

 

 

 

 

 

 

 

 

 

 

Great for breakfast or anytime you have a sweet tooth