I use my family recipe for strawberry freezer jam. And, honestly, once you have homemade jam, its hard to go back to storebought.
This is my go to recipe:
- 4 cups of crushed berries (1L)
- 1 1/2 cups white sugar (375 mL)
- Package of fruit pectin* (I prefer Clubhouse Garden Fare No Cook Freezer Jam gelling powder)
- Wash and rinse containers.
- Wash and hull your berries.
- Blend all of your strawberries in the food processor.
- Place prepared [4 cups fruit] in large mixing bowl.
- Gently stir in 1½ cups of sugar and allow to stand for 15 minutes.
- Slowly sprinkle gelling powder a little at a time onto fruit mixture while stirring for 3 minutes.
- Allow to stand for 5 minutes.
- Gently stir again for 1 minute.
- Pour jam into jars, leaving 1 inch (2.5 cm) head space. Seal tightly.
Jam is ready to eat! No standing time is required.
*The fruit pectin directions often will tell you to “not puree” your berries. I use my food processor because I do not like big chunks in my jam. But, you can still use your food processer and get chunks. Just use your pulse button. Super EASY.
One my favourite memories from pastry school was the bread making session. I particularly loved making bagels. Don’t be intimidated by the steps in this recipe – it isn’t difficult and the results are delicious!
This is my go to recipe:
- 2 cups warm water (about 110 degrees F)
- 2 packets active dry yeast
- 3 tablespoons granulated sugar, plus 1 tablespoon
- 5 to 6 cups all-purpose flour
- 2 teaspoons salt
- 2 teaspoons oil
- Combine the water, yeast, and 3 tablespoons of the sugar in the bowl of an upright mixer fitted with a dough hook. Stir and let stand until foamy, about 5 minutes.
- Gradually add 4 cups of the flour and the salt, and mix until combined. Add 1 to 1 1/2 cups additional flour 1/2 cup at a time to make a stiff dough, either stirring with the wooden spoon or working with your hands.
- Grease a large bowl with 1 teaspoon of the oil. Place the dough in the bowl, turning to coat. Cover and let rise in a warm, draft-free spot until almost doubled, about 1 hour.
- Punch down the dough and divide into 12 equal pieces. Form each piece of dough into a ball. Roll each ball into a 4 to 6-inch log. Join the ends and place fingers through the hole and roll the ends together.
- Place on a lightly greased surface, cover with a clean cloth, and let rest until risen but not doubled in a draft-free spot, 20 to 30 minutes.
- In a large, heavy pot, bring 12 cups of water and the remaining tablespoon of sugar to a boil.
- In batches, add the bagels to the water and boil, turning, for 30 seconds to 1 minute.
- Preheat the oven to 400 degrees F.
- Grease a baking sheet with the remaining teaspoon of oil (OR line with parchment paper).
- Bake for 30 – 35 minutes or until golden brown.
- Remove from the oven and let cool on a wire rack.