Our preschoolers first made jam during Week 2 of camp. The recipe is so simple and the results so amazing, that we've made it again and enjoyed it on pie for the Fourth of July.
Here are the recipes if you'd like to try these at home!
Strawberry or Blueberry Jam
2/3 C Granulated Sugar
2 Tbs. Instant Pectin (we use Ball brand)
1 2/3 C Berries - mashed
Combine the sugar and pectin, stirring into a large bowl.
Mash the berries in a measuring cup.
This masher from Pampered Chef is perfect for the job!
Pour mashed berries into sugar+pectin and stir until combined.
Pour into glass jars and refrigerate. This recipe makes 4 4-oz jam jars.
Cream Cheese Icebox Pie
1 8 oz. pkg of cream cheese, at room temperature
1 14 oz. can sweetened condensed milk
1/2 C fresh lemon juice
1 tsp vanilla extract
1 9-in graham cracker crust
In a mixing bowl, beat the cream cheese until light and fluffy. Gradually add the milk; stir until well blended. Stir in the lemon juice and vanilla. Pour the filling into the crust and refrigerate for 2 to 3 hours. Top the pie with jam before serving.
Our Strawberry Jam and Blueberry Jam spooned over a cream-cheese icebox pie made the perfect summer patriotic treat!
