Holly in the PNW

The girl that can't sit still!

Archives for July 2019

Strawberry Freezer Jam

What do you do with all those fresh picked strawberries?! Strawberry Freezer Jam of course! It’s my favorite jam and it’s so easy to make. Since the jam is stored in the freezer, you can make a little or a lot, depending on how many berries you picked.

Pick your strawberries from your local u-pick strawberry field or you can buy some at your local market. If you pick 17 pounds like I did, you might be in the kitchen all day and will need a lot of freezer space! You only need 8 cups of fresh berries (or 3 1/4 cups crushed berries). If you’re making tons of jam 17 pounds will work just great!

Remove and discard strawberry stems. Crush strawberries in bowl. I used a hand mixer stick to crush the berries into small pieces since I don’t like large lumps in my jam, just crush the berries to your desired consistency. Measure out 3 1/4 cup berries and put in a separate bowl. Add the sugar to the berries and mix well. Set aside for 10 minutes. Squeeze lemons and measure out 1/4 cup fresh lemon juice. Add to the crushed berries and make sure you do not add any lemon seeds to the berries. Add pectin to the mixture and mix until the sugar is completely dissolved. Pour into prepared containers or canning jars, leaving 1/2 inch space at top of each for expansion during freezing; cover with lids. Let stand for 24 hours or until set. Freeze up to 1 year.

Canning jars can be expensive so you can also use Tupperware and make sure the lids are super tight. These jars are plastic that I bought at Michael’s and I used a 50% off coupon for 6 plastic jars with lids and it cost me $3.99.  They worked out great!

Serve the jam with your favorite baked good of choice. Crescents rolls are pretty tasty with strawberry freezer jam.

Strawberry freezer jam is great for gift giving too!

Enjoy!!

Print

Strawberry Freezer Jam

Course Breakfast
Cuisine American
Keyword Strawberry Freezer Jam
Servings 7 cups

Ingredients

  • 8 cups fresh strawberries 3 1/4 cups crushed strawberries
  • 2 lemons 1/4 cup freshly squeezed
  • 4 1/2 cups sugar
  • 7 8 ounce container or canning jars with lids
  • 1 box MCP Premium Fruit Pectin

Instructions

  1. Remove and discard strawberry stems

  2. Crush strawberries in bowl. I used a hand mixer stick to crush the berries into small pieces since I don't like large lumps in my jam, crush to your desired consistency. Measure out 3 1/4 cup berries and put in a separate bowl.

  3. Add the sugar to the berries and mix well. Set aside for 10 minutes.

  4. Squeeze lemons and measure out 1/4 cup fresh lemon juice. Add to the crushed berries and make sure you do not add any lemon seeds to the berries.

  5. Add pectin to the mixture and mix until the sugar is completely dissolved.

  6. Pour into prepared containers or canning jars, leaving 1/2 inch space at top of each for expansion during freezing; cover with lids.

  7. Let stand for 24 hours or until set. Freeze up to 1 year.

 

 

 

 

Bagel Bites

I found my new favorite quick easy breakfast idea, Bagel Bites! Two bagel bites are a quick filling snack if you’re on a time crunch. Freeze them and heat them up for 30 seconds in the microwave and they are just as good. I suggest to heat them up for a better tasting bagel bite, but eating them cold works too!

This is a simple recipe to follow and the bonus is, there is no yeast involved!

I prefer to use bread flour but I have used all-purpose flour and they both work great. In a medium bowl combine the flour, baking powder and salt and whisk well. Add the yogurt and mix with a fork or spatula until well combined, it will look like small crumbles.

Lightly dust flour on a work surface and remove dough from the bowl, knead the dough a few times until dough is tacky, but not sticky, about 15 turns (it should not leave dough on your hand when you pull away).

Divide dough into 20 equal balls (give or take). Flatten each ball into circles, then place 1/2 tablespoon cream cheese on each. Cover the cream cheese well and roll into a ball. Repeat with the remaining dough balls.

Top with egg wash and sprinkle with seasoning of your choice if desired. Trader Joe’s “Everything but the Bagel Sesame Seasoning Blend” is my number one pick.

Bake on the top rack of the oven for 20 minutes. Let cool at least 10 minutes before eating.

You can add any type of flavored cream cheese or seasoning. I’ve even made a pizza sauce cream cheese that was delicious!

Eat one at a time and you will keep going back for more!

Enjoy!!!

Print

Bagel Bites

Course Breakfast
Cuisine American
Keyword Bagel Bites
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 20 bagel bites

Ingredients

  • 2 cups bread flour or unbleached all purpose flour
  • 4 tsps baking powder (make sure it’s not expired or it won’t rise)
  • 1 tsp kosher salt
  • 2 5.3 oz Fage non-fat Greek yogurt (not regular yogurt, it will be too sticky)
  • 1 package cream cheese (cut into 20 cubes)
  • 1 egg beaten
  • optional toppings: everything bagel seasoning sesame seeds, poppy seeds, dried garlic flakes, dried onion flakes**

Instructions

  1. Preheat oven to 375. Place parchment paper or a silpat on a baking sheet. If using parchment paper, spray with oil to avoid sticking.

  2. In a medium bowl combine the flour, baking powder and salt and whisk well.
  3. Add the yogurt and mix with a fork or spatula until well combined, it will look like small crumbles.
  4. Lightly dust flour on a work surface and remove dough from the bowl, knead the dough a few times until dough is tacky, but not sticky, about 15 turns (it should not leave dough on your hand when you pull away).

  5. Divide dough into 20 equal balls (give or take). Flatten each ball into circles, then place 1/2 tablespoon cream cheese on each. Cover the cream cheese well and roll into a ball. Repeat with the remaining dough balls.

  6. Top with egg wash and sprinkle with seasoning of your choice if desired.
  7. Bake on the top rack of the oven for 20 minutes. Let cool at least 10 minutes before eating.