Strawberry freezer jam
59
- Prep Time20 mins
- Total Time55 mins
- Makes5 1/2 cups
Ingredients
2 454-g pkgs strawberries, hulled and chopped (about 6 cups)
1 1/2 cups granulated sugar
1 45-g pkg freezer-jam pectin, such as Bernardin
2 tsp lemon zest
Instructions
CRUSH strawberries to a chunky purée with a potato masher in a large bowl. It should measure about 5 cups.
COMBINE sugar, pectin and zest in a medium bowl. Sprinkle over the strawberries and stir to combine. Let stand for 3 min, then stir well.
LADLE into 6 clean 1-cup canning jars, leaving ½-in. headspace from rims. Wipe rims clean, then secure lids tightly. Let stand for 30 min. Jam will be very softly set. Refrigerate up to 1 week or freeze up to 1 year.
Chatelaine Quickies: Poached rhubarb
Nutrition (per tbsp)
Calories 18, Protein 1g, Carbohydrates 5g, Fibre 1g, Sodium 6mg.
Chatelaine celebrates, inspires, informs and empowers. We know that Canadian women contain multitudes, and we cover all of the issues—big and small—that matter to them, from climate change to caregiving, Canadian fashion and what to cook now.