Refrigerator Strawberry Jam and Other Preserving Suggestions

We spent our gorgeous Saturday morning picking strawberries from our local u-pick field, along with most of the rest of Seattle, I might add. Smile. And this is one activity that I work hard to achieve a 100% recruitment in our household. Many hands make light work, yes? Absolutely!

And while I always make at least a batch (9-11 pint jars) of traditionally canned strawberry jam, I usually also make a batch, or several, of refrigerator and/or freezer jam as well.

As a new bride, I learned a horrifying lesson. I will never forget that first summer of our newly married lives when I had completed my first (all by myself) strawberry jam making session. I proudly displayed my berry red jars on the counter top to relish my successful yet hard work.  That evening, I walked into the kitchen to see my darling husband pour a jar ... yes, a jar ... of my freshly made strawberry jam on his bowl of ice cream. I remember opening my mouth and truly, nothing would come out. I had never seen such a thing.


Now, nearly twenty-three years later ... we have rules about that strawberry jam. First, it never goes on ice cream and secondly, we don't get to start eating it until well into the fall. That way, yes, it lasts until next strawberry season.

However, knowing my family's penchant for strawberry jam, I make many batches of refrigerator jam that can be used to their heart's content. In fact, I am the one encouraging its use over, yes, even ice cream. And that is my happily ever after story.

Seattle's strawberry season is well underway and I thought I'd share my refrigerator jam recipe as well as share a link to U.C. Davis' Safe Methods to Store Strawberries, a must addition to your recipe files or notebooks. Cut back on the sugar if you like a more tart taste.

Refrigerator Strawberry Recipe

2 quarts freshly washed and hulled strawberries
3 cups sugar
lemon juice from 1 washed and seeded lemon

Mash or puree washed strawberries in large skillet. Stir in sugar and bring to a rolling boil. Boil 8-10 minutes, stir in lemon juice and boil for another minute or so. Continue boiling until moisture is reduced and it has thickened to desired consistency.

Pour into clean 16oz glass jars and store in refrigerator for up to 3 weeks.

Resource: U.C. Davis Strawberries: Safe Methods to Store, Preserve and Enjoy.

7 Foods Every Woman Should Eat

School let out this week, summer is quickly upon us ... and for many of us, our schedules are changing as well. A perfect time to consider summer's bounty and kick-start the season by filling not only our own bodies but that of our children with healthful and energy boosting foods. I'm off to make my favorite granola snack! If you're in the same mood, try our Breakfast Granola or Toasted Cranberry Walnut Granola.



7 Foods Every Woman Should Eat

Here's good-food news: The more you munch on healthy eats, the less you need to worry about Friday night's fat burger and fries. Who says? Harvard. Its medical school has found that women who routinely nibble nutritious foods slash their risk of dying from the usual culprits, including heart disease and cancer. To up your odds of living a long and healthy life -- despite occasional blowouts at T.G.I. Friday's -- make sure you regularly include these seven nutritional powerhouses in your diet. "They're the cream of the healthy-foods crop," says Elizabeth Somer, RD, author of Age-Proof Your Body.

1. Berries

Why: Ounce for ounce, berries have more protective plant antioxidants than almost any other food. "These compounds not only lower your disease risks, they help prevent memory loss," says Somer.

How Much: Aim for a cup of berries -- any berries, fresh or frozen -- at least three times a week (berry researchers say eat a cup daily). Since berries are high in fill-you-up fiber, they may also help curb weight gain.

How:

Toss them in salads.
Snack on them one by one, like healthy potato chips.
Add them to yogurt, cereal, and smoothies.
Stir them into anything you bake.

2. Salmon

Why: Sure, salmon is a prime source of omega-3s, the healthy fats that fend off heart disease and maybe more, but are you aware that a mere 3 ounces of the fish serves up 170% of your daily vitamin B12 and more than 80% of your D.

How Much: Aim for two servings a week (and if you substitute tuna for one serving, that's okay).

How:

Broil, bake, or poach it with dill.
Toss it into pasta dishes and salads.

If you're vegetarian or just not a fish eater, get the key omega-3 fat called DHA in:

Silk Plus Omega-3 DHA Soymilk
Horizon Organic Milk Plus DHA
Oh Mama! Nutrition Bars
Gold Circle Farm Eggs
Rachel's Wickedly Delicious Yogurts

3. Leafy Greens

Why: It's almost impossible to meet your nutritional needs without eating dark leafy greens, from spinach and romaine to collard greens and chard. They're huge sources of fiber; vitamins C and K; folic acid (a B vitamin that guards the heart and memory and fights birth defects); lutein, a vision protector; and four essential minerals: calcium, magnesium, iron, and potassium.

How Much: Two servings a day -- and the darker, the better.

How:

Add arugula to your sandwich.
Layer chard into lasagna.
Fold spinach into omelets.
Add any green to stir-fries, pasta dishes, and soup.

4. Whole Grains

Why: They have up to 96% more fiber, magnesium, zinc, chromium, and vitamins E and B6 than refined grains. This nutritional powerhouse helps prevent the same health problems that refined grains help cause: heart disease, cancer, diabetes, hypertension, and even obesity.

How Much: Ideally, all of the six daily grain servings you need should be whole, unrefined grains, but aim for at least three.

How:

Start your day with oatmeal or whole-grain cold cereal.
Use 100% whole-wheat bread for toast and sandwiches.
Switch to whole-wheat couscous and pasta.
Opt for brown rice (instant is fine), whole-grain pretzels, even whole-wheat tortillas.

5. Nuts

Why: They're excellent sources of protein, magnesium, and B and E vitamins -- trusty fighters in the war against heart disease and cancer. Yes, nuts are high in fat calories, but their fat is the heart-healthy kind. Replace junky snacks with them and you won't gain an ounce.

How Much: Up to five small fistfuls a week (roughly 1/4 cup or about 15–20 almonds, cashews, walnuts, or pecans).

How:

Sprinkle plain or toasted nuts instead of croutons on salads.
Mix them into cooked couscous and brown rice.
Stir them into cereal and yogurt.
Use them to garnish a stir-fry just before serving.

6. Golden Veggies

Why: Just one serving of fiber-filled, deep-yellow-orange vegetables supplies five times the beta carotene you need daily to lower your cancer risk, defend against colds and other infections, and protect your skin from sun damage. The potassium in these veggies also keeps your heartbeat in sync and your blood pressure down.

How Much: Aim for two half-cup servings a day, the equivalent of one sweet potato, 12 canned apricot halves, or a cup of butternut squash or carrots.

How: Try this sweet potato quickie from Somer's The Food & Mood Cookbook:

Cajun Sweet Potatoes:

1. Preheat oven to 375 degrees Fahrenheit.
2. Cut sweet potatoes into 1-inch thick slices, and toss with olive oil, Cajun seasoning, and freshly ground pepper.
3. Bake for 25 minutes or until lightly brown and cooked through, but still slightly crunchy.

7. Yogurt

Why: Low- or no-fat plain yogurt is a terrific source of B vitamins, protein, calcium and -- if it has active cultures -- the healthy bacteria known as probiotics, which crowd out disease-causing germs.

How Much: Four or more cups a week, if this is your main dairy source.

How: Cut back on sugar and calories by choosing plain yogurt and adding fruit, especially berries, and some granola. Or be more inventive:

Mix a dash of vanilla and chopped mint into yogurt and dollop on fruit.
Use yogurt instead of sour cream for dips, sauces, and salad dressings.
Top baked potatoes with yogurt and chives.
Thicken sauces and make soups "creamy" with yogurt.