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DZEN TREE FARM, Inc. "Where Family Traditions Are Made" 215 Barber
Hill Road
South Windsor, CT 06074 |
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Selecting Fruit For Jam Freezing Strawberries Table
of Contents
1.
Always select fruit that is ripe. Use only the firmest, ripest
fruit. The better the fruit quality, the better the jam. 2.
By using the best fruit you will help ensure a proper set and
texture. This will give you the best possible flavor. 3.
Don’t use overripe or under-ripe fruit for jam as it will
affect the taste and set. Freezing Strawberries
Wash berries, a few at a time in iced water, and drain. Lay on
paper toweling or towels to remove excess water. Remove hulls or caps.*
(If berries are clean, free of dirt, etc., simply sort and hull.) Slice
berries in half or quarters, depending on size. Mix with sugar, using
one part sugar to four parts berries by weight, or to your taste.
Package in rigid containers. Freeze immediately.
Freezing
whole without sugar: Select medium-sized fruit, and hull carefully. Line
on baking trays, and place in freezer until frozen hard. Remove and
package fruit in plastic bags. Return to freezer for storage. Frozen
whole berries are especially suitable for garnishes on drinks, ice molds
for punch bowls, or garnishes on strawberry pie. Do no defrost. Serve
frozen. *For
sliced frozen strawberries, defrost partially in refrigerator and serve
while ice crystals remain. They retain their fresh color and taste this
way. |