Strawberry Fields

I picked strawberries this morning.☺ I stole the idea from a friend who posted on Facebook that she was going with her boys. I decided I would go too (since I wanted to get away from laundry/housework).  Once I got there, I said hi to my friend Karen, thanked her for the great idea, then went & found my own row to harvest.

Early morning is best! Less competition for the berries.

Hello there!

7 3/4 lbs picked in 45 minutes.

 Note: I used a large reusable grocery bag for the strawberries. I do this all the time with blueberries & never have a problem. Don't do it with strawberries! So many berries were crushed when I got home. Next time, I will use the buckets the farm provides & bring shallow bowls/tupperware to transfer them to.

What did I do with the crushed strawberries? I made freezer jam (for the first time!!). It was very scary, but I think it turned out okay. We will find out for sure tomorrow morning.☺

Photo credit to Matty (thanks Matty!♥)

Here is the recipe I used for freezer jam.☺

SUREJELL Strawberry Freezer Jam from Kraft Foods

2 cups crushed strawberries (buy 1 qt. fully ripe strawberries)

4 cups sugar, measured into separate bowl

3/4 cup water

1 box SURE-JELL Fruit Pectin

 

Rinse 5 (1-cup) plastic containers and lids with boiling water. Dry thoroughly. Stem and crush strawberries thoroughly, 1 cup at a time. Measure exactly 2 cups prepared fruit into large bowl. Stir in sugar. Let stand 10 min., stirring occasionally.

Mix water and pectin in small saucepan. Bring to boil on high heat, stirring constantly. Continue boiling and stirring 1 min. Add to fruit mixture; stir 3 min. or until sugar is almost dissolved. (A few sugar crystals may remain.)

Fill all containers immediately to within 1/2 inch of tops. Wipe off top edges of containers; immediately cover with lids. Let stand at room temperature 24 hours. Jam is now ready to use. Store in refrigerator up to 3 weeks or in freezer up to 1 year. Thaw in refrigerator before using.