strawberry jam Archives - Fresh From Oregon

Homemade Strawberry Lemon Jam

May 26, 2016 · by Carrie Trax · Leave a Comment

Once you taste your own homemade strawberry jam, you’ll never want store-bought again! With the strawberries coming into season here in Oregon I need to get my water bath canner out and jars washed to make my strawberry lemon jam. The last few years I have been using the recipe for strawberry lemon jam from the Ball® Blue Book. The lemon peel gives this jam just another layer of flavor. When I first got married I wanted to make jam and the first one I made was strawberry. It is easy and simple to make and when you taste it you will feel like you are eating fresh strawberries. Make sure you make enough to last throughout the year since strawberries season is usually about a month long depending on your weather.

Homemade Strawberry Lemon Jam
1/4 cup thinly sliced lemon peel (about 2 large)*
4 cups crushed strawberries (about 4 pints)
1 tablespoon lemon juice
6 tablespoons Ball^® RealFruit™ Classic Pectin
6 cups sugar
7 (8oz) half pint glass preserving jars with lids and bands

Prepare boiling water canner. Heat jars in simmering water until ready for use. Do not boil. Wash lids in warm soapy water and set bands aside.
Combine lemon peel and water to cover in a 6- or 8-quart saucepan. Bring to a boil over medium-high heat and boil for 5 minutes, until peel is softened. Drain and discard liquid. Return peel to pan.
Add strawberries and lemon juice to peel and mix well. Gradually stir in pectin. Bring mixture to a full rolling that can not be stirred down, over high heat, stirring constantly.
Add entire measure of sugar, stirring to dissolve. Return mixture to a full rolling boil. Boil hard for 1 minute, stirring constantly. Remove from heat. Skim off foam if necessary.
Ladle hot jam into hot jars leaving 1/4 inch headspace. Wipe rim. Center lid on jar. Apply band until fit is fingertip tight.
Process in a boiling water canner for 10 minutes, adjusting for altitude. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.
* How to make lemon peel with Crisp™ “Tools for Healthy Eating”.

Recipe from ~ Fresh Preserving ~ Ball®

Bays English Muffins perfect for your Lunch Box!

October 18, 2015 · by Carrie Trax · Leave a Comment

Last month I was in Seattle for the 2015 International Food Blogger Convention where I got to network with other amazing food bloggers. I also had the opportunity to meet many companies in the food industry. One of the companies I had the pleasure of talking to was Bays English Muffins. I had the chance to talk to and watch George Bay, grandson and namesake of the family run business create some amazing sandwiches with Bays English Muffins. As I was watching George make a few sandwiches piled high with some savory ingredients I thought Bays English Muffins are not just a breakfast item but would make a great sandwich for anytime of the day. Thanks to Bays English Muffins I went home with some free packages of English Muffins ready to create my own sandwich combinations. The first thing I noticed when I opened the packages was how soft and fresh they felt. Bays maintains its standard of excellence by using only Hawaiian cane sugar, Minnesota spring wheat and whole milk, Wisconsin AA butter, and potato flour. This is why you will need to look in the refrigerated dairy case of your grocery store for them. All their muffins are made to order, and leave the factory within 24 hours of their baking and are shipped across the country in refrigerated trucks. Check out the quick and easy sandwiches I created with my Bays English Muffins.

Cuban English Muffin Sandwich
1 Bays English Muffin, lightly toasted
2 thick slices ham
2 slices Swiss cheese
1 dill pickle, sliced
Yellow mustard
Butter

On the inside of each Bays English Muffin spread a thin layer of yellow mustard and top each side with a piece of Swiss cheese. On one Bays English Muffin side place the ham and on the other side place the sliced pickles. Put the two sides together and brush the outside of each Bays English Muffin with butter. Place on a hot flat top grill or in a hot skillet over medium heat. Cook each side until golden brown and the cheese is melted. Remove from heat and it is ready to eat.

Hawaiian English Muffin Sandwich
1 Bays English Muffin, lightly toasted
2 thick slices ham
2 slices Swiss cheese
2 thin slices grilled peppered pineapple*
1 tablespoons cream cheese
Butter

On the inside of each Bays English Muffin spread the cream cheese. On one Bays English Muffin side place the ham and on the other side place the grilled peppered pineapple. Put the two sides together and brush the outside of each Bays English Muffin with butter. Place on a hot flat top grill or in a hot skillet over medium heat. Cook each side until golden brown. Remove and it is ready to eat.

* To prepare pineapple coat two thinly sliced pineapple pieces with olive oil and sprinkle with coarse black pepper. In a lightly buttered saute pan grill each side of the pineapple until lightly brown. Should only take a few minutes.

Monte Cristo English Muffin Sandwich
1 Bays English Muffin, lightly toasted
1 thick slice ham
2 slices turkey
2 slices Swiss cheese
2 teaspoons strawberry jam
1 egg
1 tablespoon milk
1 tablespoon butter
Powdered sugar

On the inside of each Bays English Muffin side spread 1 teaspoon of strawberry jam and a piece of Swiss cheese. On one Bays English Muffin side place the ham and on the other side place the sliced turkey. Put the two sides together, set aside. In small bowl beat the egg and milk. Add butter to a hot flat top grill or in a hot skillet over medium heat. Dip sandwich into the egg mixture making sure to dip both sides. Cook each side until golden brown and the cheese is melted. Remove from heat and sprinkle with powdered sugar.

Tip: You can wrap in a piece of foil to keep sandwiches warm if making several sandwiches.

Strawberry Jamming

June 30, 2013 · by Carrie Trax · Leave a Comment

Just before the strawberry season ends here in Oregon I wanted to get a few jars of jam done that I can enjoy throughout the year. I always make my family’s favorite Strawberry Lemonade Jam, with every bite you get that fresh strawberry taste with pieces of lemon peel. But this year I decided to add a new flavor to my canning shelves, Strawberry Rhubarb Jam. I really have never attempted to use Rhubarb in any of my baking or canning. I always see the overflowing displays at the farmers markets but always thought of it as bitter. So with my stalks of rhubarb in hand I was on my way to a new adventure. I have to tell you 16 jars of jam and 1 strawberry rhubarb crumb top pie later I am a changed person. Rhubarb is great and easy to work with and to me brings out the flavors in the strawberries. If you have never cooked or baked with Rhubarb this is the year to give it a try too!

Strawberry Orange Rhubarb Jam
1/4 cup thinly sliced orange peel
water
2 cups strawberries, crushed
2 cups rhubarb, chopped (about 4 stalks)
1 package powdered pectin
1/4 cup lemon juice
5 1/2 cups sugar
1/2 teaspoon butter (it helps reduce foaming, really)

In small saucepan combine orange peel and water to cover. Bring to a boil over medium-high heat for 5 minutes. Drain and discard water.
Combine strawberries, rhubarb, orange peel, pectin and lemon juice in a large saucepan. Whisk until the pectin is dissolved. Bring to boil over medium high heat. Add sugar and butter, stirring until dissolved. Return to a rolling boil. Boil hard for 1 minute, stirring constantly. Remove from heat. Skim off foam if necessary. Ladle hot jam into hot jars, leaving 1/4-inch headspace. Wipe the rim of the jar to remove any jam that may have fallen on it. Adjust two-piece caps. Process 10 minutes in a boiling-water canner.
Recipe adapted from ~ Ball Blue Book ~ This is my canning bible!

Strawberry Lemonade Jam
1/4 cup thinly sliced lemon peel
water
4 cups strawberries, crushed
2 tablespoons lemon juice
1 package powdered pectin
6 cups sugar
1/2 teaspoon butter (it helps reduce foaming, really)

In small saucepan combine lemon peel and water to cover. Bring to a boil over medium-high heat for 5 minutes. Drain and discard water.
Combine strawberries, lemon peel, lemon juice and pectin in large saucepan. Whisk until the pectin is dissolved. Bring to boil over medium-high heat, stirring constantly. Add sugar stirring until dissolved and bring back to a rolling boil, stirring constantly. Boil hard, stirring constantly for 1 minute. Remove from heat and skim off foam if necessary. Ladle hot jam into hot jars, leaving 1/4-inch headspace. Wipe the rim of the jar to remove any jam that may have fallen on it. Adjust two-piece caps. Process 10 minutes in a boiling-water canner.

Homemade Strawberry Lemon Jam

Bays English Muffins perfect for your Lunch Box!

Strawberry Jamming

Experience fresh food from Oregon!

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