Strawberry Freezer Jam

One of my favorite times of the year is Spring, for many reasons.Watching the flowers bloom and rejuvenate from the previous winter cold, cherry blossoms blooming on every corner and the hope that more and more days will become warmer and warmer or just a little dryer then what we all have gotten used to during the rainy Seattle winters. Strawberries are another reason I enjoy spring. Walking into any grocery store or my favorite, Costco! Yes Ladies and Gents, we all know we go there to get a little of what we "need" but we all leave getting more then we bargained for and a full belly from all the samples! Yesterday, strawberries were in abundant supply, literally stacks and stacks of them.My thought was "so many strawberries, so little time"

The Strawberries

Chopping the strawberries

Boiling the berries with the water and sugar

The Finished Product on Buttered Toast.

It is very good and just what I had remembered eating as a kid. As you may have noticed I like mine chunky with bits of the strawberry in the jam, but as one of my good friends told me that smooth is the way she likes it.Just take the time to smash the berries with a potato masher or pulse them in a blender for a smoother consistency, then add then to the pan and continue with the recipe.  I just like it to have more of the natural "bite" of the strawberry and to keep it close to the original flavor and texture as possible. That is why when i was looking for a recipe I wanted to keep it as close to the "Original" fruit as possible. I know there are recipe out there that require packaged pectin. Those are very good but I like to keep it simple and since strawberries are economically priced right now and using the stuff you may already have in your pantry,  sugar, water and a lemon.If you don't have a lemon, use any citrus, I had some orange juice so I used that, anyone cold whip up a batch of this jam anytime.

So Simple!

This recipe is adapted from {Ina Garten}

Ingredients
2 cups sugar
1 large lemon, zested and juiced or orange juice about 1/2 cup
1 1/2 pints fresh strawberries, hulled and halved

Directions
Combine the sugar,(orange juice) lemon zest, and lemon juice in a small saucepan and cook over very low heat for 10 minutes, until the sugar is dissolved. Add the strawberries and continue to cook over very low heat for 20 minutes, until the strawberries release some of their juices and the mixture boils slowly. Cook until a small amount of the juice gels on a very cold plate. (I keep one in the freezer.) Pour carefully into 2 pint canning jars and either seal or keep refrigerated. Use immediately, or follow proper canning guidelines below.

*Please check out the web link I posted for information on sterilizing canning jars for properly storing your jam*

The recipe makes about 3 cups and I go through it pretty quick so I just found two plastic storage containers to put my jam in.I put the small one in the fridge and the larger in the freezer, but as I said it goes quick!

So run to the local farmers Market or your lacal store and grab a few containers of freah strawberries and give this recipe a try


Happy Spring,
The Pastry Diva