With so many strawberries, and not so much freezer space I had to find a way to use some of them up. Derek and I made Strawberry freezer jam, which is 10 times better than canned jam in my opinion. The strawberry taste is so much fresher, and the color brighter. Though I know it doesn't work for long term storage, unfortuneately. We ended up with 5 1/2 containers of freezer jam. I think it should last us two for awhile, dont you? This yummy jam has given new life to PB & J. I don't like big, honkin' strawberry chunks in my jam, so its pureed pretty fine.
Then we froze two full ziplock bags full of stemmed, and hulled strawberries, ready for smoothies, cheesecake toppings, oatmeal, or whatever. Then I had leftover strawberry puree, and I had seen a few years ago for a recipe for strawberry bread, so used the last of it to make that. It turned out good, kind of reminds me of cherry chip cake, but not so overly sweet. The cake didn't turn a pretty red, like I though it would, but it still tastes good. I added a few globs of cream cheese to the batter to make a little suprise, but it didn't turn out like I wanted it too. I had a strawberry muffin with a cream cheese center a long time ago and it was really good. I was hoping to recreate it. Didn't happen.
2 months ago