Make this Fresh Blueberry Refrigerator Jam

Lucky us, it's blueberry season here in Florida!  Even better?  A huge blueberry farm just three miles from our place!

Last week we picked 12 pounds, enough to eat them by the handful until our bellies ached.

Enough to bake two huge pies

(Awesome pie book my BFF gave me as a birthday gift)

And enough to cook blueberry jam for the first time.

Making blueberry refrigerator jam is really easy!  Here's how:

1.  Take 5 cups of blueberries (2 and 1/2 pints)

2.  Mash the berries (a food processor works too, but I don't have one and it only takes a couple of minutes to do it with a pastry cutter)

3.  Add 5 cups of sugar to your berries (it's an awful lot of sugar, I know, but no more than store-bought jam)

4.  Mix the sugar into your mashed berries and let sit for 10 minutes

5.  In the meantime, dump a box of fruit pectin and 3/4 cup of water into a sauce pan on medium heat, whisking constantly; let it boil for 1 minute.

6.  Pour boiling pectin into berry/sugar mixture and stir well, for about five minutes, or until the sugar has disolved

7.  Pour your jam into clean/sanitized jelly jars

8.  Wipe away any spillage, cap off, and leave on your counter for 24 hours

After 24 hours, your jam is ready!  It will keep in your freezer for 12 months and once you pull it out and open it, it stays good and fresh for about three weeks.

It's berry, berry good!

This is my last June blog post and your last chance to leave a comment and be entered to win this colorful tray and napkins:

I'll randomly draw a winner from all of your June comments on the 30th ~ good luck!

 

Strawberry Kiwi Freezer Jam

I made strawberry/kiwi jam!  I feel so Martha - ha!  It was so easy and sooooo delish!  Making the jam only took about 30 minutes.  Thought you'd like to try it!

Strawberry Kiwi Freezer Jam
Ingredients:
1 1/2 cups strawberries, crushed/smashed
2 kiwis, finely chopped
4 cups sugar
3/4 cup water
1 box fruit pectin

Directions:
1. Wash and crush strawberries and place in a large bowl
2. Wash and chop kiwis and add to strawberries

3. Add sugar to fruit, stirring slightly, and let stand for 10 minutes
4. While fruit and sugar is standing, pour water into a small sauce pan.  Add pectin and bring to a boil, stirring constantly.  Once boiling, continue to stir for one minute.

5. Pour pectin mixture immediately into fruit and stir for three minutes or until sugar is dissolved and no longer grainy

6. Immediately pour jam into jars to within 1/2 inch of tops, cover with lids and leave standing on kitchen counter, at room temperature for 24 hours

7. Place containers into freezer where it will keep for up to 12 months, or immediately refrigerate and consume within 3 weeks
8. Enjoy!

Yum, strawberry kiwi jam on warm biscuits!  I'm keeping an eye out for blackberries and raspberries - think I'll try making more jam!

If you're in the mood for more strawberries, I have a few handmade aprons featuring the delicious fruit:

These, and over 90 other lovely aprons are available at Retro Revival.

Remember to leave a comment on this post for a chance to win this month's blog giveaway!

Easy Peasy Pickle Recipe & August Blog Winner

Visiting Wisconsin, my mother-in-law Lois served Refrigerator Pickles with our sandwiches one day.  I asked if they were sweet (I don't like sweet pickles) and she replied, "They're sweet and tart."  Not wanting to be rude, I had to try them - and was pleasantly surprised - delicious!  Then she shared the recipe with me and I thought, well I've never canned before but I can make these!

Lois' Refrigerator Pickles

Ingredients:
12 cucumbers, thinly sliced
2 bell (green) peppers, bite-sized chopped
4 small onions, thinly sliced
2 cups sugar
2 cups white, distilled vinegar
1/4 cup pickling salt
(Note: I had to double the sugar, vinegar and salt to cover all the veggies - cucs I used were huge!)
Directions:
1. Place veggies in a big bowl or container and cover with ice; leave sitting on counter for 2 hours

2. Drain all liquid from container and fill mason jars or other container(s) with veggies

3. Combine sugar, vinegar and salt and stir until well mixed then pour over veggies

4. Close containers, refrigerate and serve anytime after 24 hours

5. Enjoy!

These were fun to make and super duper easy!  And they'll keep in the refrigerator for at least six months.  Hope you'll try them and let me know if you like!
Now to the winner of my August blog giveway...

The winner is NADINE.  Congratulations, Nadine!  Please shoot me an email with your address so I can send you your new cupcake book.