Strawberry season is here in British Columbia! I haven't been to a u-pick strawberry field in years but would love to take the kids to one this year...I think it should be a rite of passage for every child :) And then, of course, I'd put them to work making freezer jam! As I've said before I prefer freezer jam over traditional jam making because the boiling, sealing etc etc scares me ... though I have friends that insist it's not that hard. I'm sure they're right but freezer jam is sooooo easy - crush, mix, pour, repeat! And it take less than 45 minutes to finish the whole process.
Last weekend we made this strawberry vanilla freezer jam but I could have just as easily called it strawberry lemon freezer jam. The vanilla isn't really discernible but it does add an almost secret layer of flavour to the strawberries. The lemon zest on the other-hand is absolutely noticeable! The combination of strawberries and citrus is perfect and makes for jam that tastes incredibly fresh, light and flavourful. My son said this is the best jam he's ever had and asked if he could skip the toast and just drink the jam! Yes, it's that good.
Ingredients4 c strawberries, crushed (pulse in a food processor)
1-1/2 c sugar
1 package (45 g) freezer pectin
zest of 1 large lemon (2-3 tsp)
1 tsp pure vanilla
What to do
- Stir sugar, zest and pectin in a large bowl.
- Add crushed strawberries and vanilla.
- Stir for 3 minutes.
- Spoon into 5 250ml preserving jars stopping about an inch from the top of the jar.
- Wipe clean and add lid and ring. Close tightly.
- Let sit for 30 minutes so it thickens.
Refrigerate - will last up to 3 weeks otherwise freeze for longer storage.
Try these other easy freezer jams!