Dave Smith wrote:
> On 2018-07-10 8:05 AM, songbird wrote:
>> dsi1 wrote: ...
>>> I used to make the freezer jams back in the late 70's. It held a
>>> strange allure for me. I'd make biscuits or sponge cake to
>>> accompany the jam. Without the jam, I probably wouldn't have had so
>>> much experience making biscuits and cake.
>>
>> nothing cooked captures the flavors/smell of the fresh berries as
>> well IMO. the extra lemon juice i add makes it all very much what i
>> am after in a strawberry jam. sweet along with some tart zing.
>
> I agree. That is why I have little appreciation for berry pies. It seems
> a waste to cook them when they are so much better fresh. I used to make
> quite a bit of (cooked) strawberry jam but only tried the frozen jam a
> few times. I have not made jam in years.

we don't make baked pies of any kind. i can't even
remember the last one we made. oh, yeah, it was a frozen
pumpkin pie someone gave us. neither of us much likes
pie crusts.

instead we make fresh pies using a custard or treacle
filling that is cooled off before adding the berries so
they are still fresh and uncooked. it's in a graham
cracker crust or more often for me i don't have any
crust at all i just like the filling with some berries
in it.


>> this past winter we made short-cakes using the store bought
>> strawberries that i consider worthless and would never buy as they
>> have so little flavor or scent, but we take those and blend in some
>> of the freezer jam and it's acceptable if you're desperate.
>
> My mother used to freeze strawberries with sugar. Months later she would
> take a bag out of the freezer and let it thaw and there would be a
> lovely sweet strawberry sauce along with the berries and they were great
> on meringue shells with ice cream or whipped cream.

a few years ago when i had more berries i froze some in
sugar like that and they were good for shortcakes. i
bake my own biscuits/shortcakes. the next year i had
overripe berries that were starting to ferment. that
didn't go as well.


songbird