Strawberry Freezer Jam

While Mom was in town visiting, we made the most delicious strawberry freezer jam I've ever had.  It tastes more like fresh fruit than sugar, and I think I've had it every day since!  In a little over an hour's time, we made 12 jars of jam, from start to finish.  This recipe is the one printed on the pectin package.

Strawberry Freezer Jam

4 c. crushed strawberries (approx. 2 lbs. of fresh fruit) *
1.5 c. sugar
1 packet Ball No-Cook Freezer Jam Fruit Pectin
5+ 8-oz. freezer containers (I used Ball plastic jars)

Stir pectin and sugar in a bowl until well blended.
Stir in strawberries until fully incorporated.
Stir 3 minutes longer.
Ladle jam into clean jars to fill line.
Twist on lids.
Let stand until thickened, about 30 minutes.
Refrigerate up to 3 weeks, freeze up to 1 year.

* I recommend using a food processor to crush your strawberries (use the 'pulse' mode a few times).  Otherwise, you'll wear yourself out using a potato masher.  I have the Cuisinart SmartPower Duet Blender/Food Processor, and it was perfect!

Cooking spray mess

I LOVE this tip from No Biggie!  I've integrated it into my own cooking habits, and I'm sold.

When using cooking spray, open up your dishwasher door and spray your dish over it.  This way you'll catch the overspray inside the dishwasher, and avoid greasing up your countertops.  Plus, there's no mess to clean up afterwards - can't beat that!

Sprinkles Cream Cheese Frosting

This recipe is from a Sprinkles Cupcake Mix, and I wanted to be sure to save it...  so delicious!

Sprinkles Cream Cheese Frosting

8 oz. cold cream cheese
1 stick unsalted butter, firm but not cold
1/8 tsp. salt
3.75 c. confectioner's sugar, sifted
1/2 tsp. vanilla
milk (optional)

In the bowl of an electric mixer fitted with the flat beater, beat the cream cheese, butter, and salt on medium-low speed until smooth and creamy, 2-3 minutes.
Reduce the speed to low, gradually add the confectioner's sugar and beat until incorporated.
Add the vanilla, and beat until just incorporated.
Do not overmix or the frosting will incorporate too much air; it should be creamy and dense, like ice cream.
Add milk, 1 tsp. at a time, if frosting doesn't have a spreadable consistency.
Should be enough to generously frost 12 cupcakes.