Wednesday

Happiness Is Like Jam

One of the bestest yummies in the planet is homemade strawberry freezer jam....and summer = strawberries!  So this past weekend we made a batch to share....


Happiness Is Like Spreading Jam

...all it took was two cups of strawberries, four cups of sugar and some pectin....and alot of helpers....

 Gracie and Camille smash'in strawberries....

 ...we didn't count the sugar calories ...
 Stirring the yummy stuff!

 More Smash'in!

 Gracie filling the jars...and snitching some...

 Beautiful....

 Ready to share...

One of the best ways to use freezer jam is to use it as a base for the strawberries in a strawberry shortcake...so we had to make some with the left over berries.  This recipe for shortcakes is super easy in your processor and is the perfect balance between salt and sweet and is super moist.

Strawberry Shortcake

1 quart strawberries, hulled and quartered
1 cup of sugar
2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 8 tablespoons butter, cold and cubed
  • 2/3 cup vanilla soy milk, plus 1/4 cup
  • Sweetened whipped cream
  • Fresh mint sprigs, for garnish

Directions

Preheat oven to 400 degrees F.
In a medium mixing bowl, toss the strawberries and 1/2 cup sugar together. Set aside until time to serve.
In the bowl of a food processor, pulse together flour, baking powder, salt and 3 tablespoons of sugar. Then pulse in the cold butter cubes until a coarse meal is formed. Turn the flour mixture out into a large mixing bowl and make a well in the center. Pour in 2/3 cup vanilla soy milk and gently mix it in with a rubber spatula or fork, be careful not to over mix the dough or the biscuits will be tough.
Turn the dough out onto a lightly floured surface and fold it over itself a couple of times until it just holds together. Pat the dough out to 3/4-inch thickness and cut out 8 round 3-inch biscuits.
Transfer the biscuits to a parchment paper lined baking sheet. Brush the tops of each biscuit with the remaining vanilla soy milk and sprinkle each with 1 teaspoon sugar. Bake in a preheated oven for 12 to 15 minutes or until the biscuits have risen and are a light golden brown.
Remove from the oven and let cool slightly. Split each biscuit, spoon some strawberries on the bottom piece, then whipped cream and top with the other biscuit half. Garnish with fresh mint and more strawberries.


We were in yummy heaven enjoying this day of jam and shortcake....and for you I have added this pattern to my etsy shop www.tweetledeedesignco.etsy.com at a 25% discount for the month of August.  It is super easy and has such a sweet message!  I hope you find some berries soon and enjoy a few before they are gone.  

I am going to make some strawberry-blueberry jam and strawberry-mango jam this week!

No comments:

Post a Comment

 
BLOG TEMPLATE BY DESIGNER BLOGS