Marolyn Fields’ Famous Homemade Strawberry Jam

(aka Quick & Easy Freezer Jam)

Yield: 6 half-pint jars

Those lucky enough to know resident Marolyn Fields are sometimes doubly lucky when she decides to make her homemade strawberry freezer jam. While the recipe for this wonderful treat is attributed to her in local circles, Marolyn readily admits it is actually found in the Sure-Jell fruit pectin box. “I just claim it as my own since I make it so often!” Her recipe was shared at the request of Butterfield MoveIn Coordinator Dave Marks, who says his son Oliver can’t get enough of it.

INGREDIENTS

2 cups crushed fresh strawberries (approximately 4 cups of whole berries)

4 cups sugar

1 package Original Sure-Jell fruit pectin

Instructions

Put crushed berries in a big bowl. (Marolyn purees hers in a food processor.) Add sugar and let stand at least 10 minutes, stirring occasionally to mix thoroughly.

Stir together one package of Sure-Jell Fruit Pectin and 3/4 cup of water in a small saucepan. (Pectin may be lumpy.) Bring to a boil on high heat, stirring constantly. Boil for one minute, stirring constantly. Remove from heat.

Add pectin mixture to the fruit mixture; stir three minutes or until sugar is completely dissolved and no longer grainy. (A few sugar crystals may remain.)

Fill jelly jars immediately, leaving at least 1/2-inch space at the top for expansion during freezing. Cover with lids.

Let stand at room temperature for 24 hours or until set. Refrigerate up to three weeks or freeze up to one year.

INGREDIENTS

4 cups cooked brown rice

1 lb cooked, crumbled bacon

1 chopped red, yellow or orange sweet pepper

1 bunch chopped green onions

1 cup golden raisins

1 cup sweetened coconut

2 Tbsp nigella seeds (optional – can also use black or white sesame seeds)

1 Tbsp truffle oil (may wish to adjust to taste) Garlic salt, to taste

Instructions

Combine all ingredients and mix well. Flavors will intensify if refrigerated for a few hours or overnight.

A Christmastime variation of this recipe includes the addition of candied gingerroot and candied lemon peel.