Savannah’s Savory Bites

Posting Schedule - Monday: recipes from other sources that I’ve enjoyed, Wednesday: my original or family recipes, Friday: themed recipe blog hop

May 3, 2012

Strawberry Jam with Homemade Biscuits

There are lots of fancy dishes that make my stomach growl and that I long to sit down and enjoy.  But there is something about the simplicity of strawberry jam and it's simple and perfect flavor, that excites me every spring.  Here is the SureJel recipe I use and a very easy recipe for self rising flour biscuit is at the end of this post.  There are many very good biscuit recipes, but if you are looking for a no fail and quick recipe, this is a good choice.  




Strawberry Jam
(printer friendly version)



4 cups prepared strawberries (buy about 2 qt. fully ripe strawberries)
7 cups sugar, measured into separate bowl
1/2 tsp. butter or margarine (optional)
1 pouch CERTO Fruit Pectin


Bring boiling-water canner, half-full with water, to simmer. Wash jars and screw bands in hot, soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain well before filling.


Stem and crush strawberries thoroughly. Measure exactly 4 cups crushed strawberries into 6- or 8-quart saucepot.


Add sugar; stir. Add butter to reduce foaming. Bring to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly. Stir in pectin. Return to full rolling boil and boil exactly 1 minute, stirring constantly. Remove from heat. Skim off any foam with metal spoon.


Ladle immediately into prepared jars, filling to within 1/8 inch of tops. Wipe jar rims and threads. Cover with 2-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. (Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.) Cover; bring water to gentle boil. Process 10 minutes. Remove jars and place upright on towel to cool completely. After jars cool, check seals by pressing middle of lid with finger. (If lid springs back, lid is not sealed and refrigeration is necessary.)


Betty Crocker Self Rising Flour Biscuits
(printer friendly version)



2 cups Gold Medal® self-rising flour (all southern wheat flours would work well)
1/4 cup shortening (I keep mine in the fridge, as this makes fluffier biscuits.)
3/4 cup milk


1 Heat oven to 450°F. Lightly grease cookie sheet with shortening or cooking spray. Place flour in large bowl. Cut in shortening, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until mixture resembles coarse crumbs.  Another alternative would be to process in a food processor.  Add milk; stir with fork until soft dough forms and mixture begins to pull away from sides of bowl.

2 On lightly floured surface, knead dough just until smooth. Roll out dough to 1/2-inch thickness. Cut with floured 2-inch round cutter. Place biscuits with sides touching on cookie sheet.

3 Bake 10 to 12 minutes or until golden brown. Immediately remove from cookie sheet. Serve warm.
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