Well, here is some big news… I have decided to make a wedding cake!
Why? Well, I just want to see if I can. I think as long as I stay organized with my recipes, schedule and production I can do it! I decided that I I will make a white cake, with swiss buttercream frosting and strawberry filling. This is the first step I hope of the strawberry filling. I decided to make my own Freezer Jam/Preserve filling and test it to see if it will work with the cake.
This is a super easy recipe and comes out quite tasty. Hubby and I tested it out on vanilla ice cream and it was Mouth Wateringly delicious! Because, it is so delicious I decided that a few lucky people (shhh it’s a secret) will receive their very own 8oz jar of Jebba Hubba Strawberry Freezer Jam in the very near future.
I used Ball® brand pectin package and followed the directions on the packet — so easy. (Here is the packet I used, but I bought it at Wegman’s. Also, I bought two packets and made two batches.)
Ingredients:
1 packet of Ball® Freezer Jam Fruit Pectin
1 1/2 cups of sugar
4 cups of hulled and crushed strawberries (I used approx. 3 1lb containers of strawberries)
You will also need:
5 Ball® 8oz. Quilted Crystal Jelly Jars
Recipe:
In a mixing bowl add pectin and sugar and mix thoroughly. Add four cups of hulled and mashed strawberries (or berries of your choice) to the sugar mixture. Mix for three minutes. Clean, and dry your 8oz jelly jars and ladle the mixture into them. Let stand 30 minutes to thicken.
Freeze for up to 1 year or refrigerate for up to 3 weeks — or eat it right then and there on some ice cream because you can’t resist it!
Here are some photos of the process and because I was feeling a little “House-wife-ish” I added a vintage filter to all the photos. Enjoy!
Yum! I’m very impressed!!! Might just have to give that a try this summer!
Aww thanks! It is quite delish! If I have any left over after filling the cake I will pass it along.