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Strawberry freezer jam

62

  • Prep Time20 min
  • Total Time55 min
  • Makes5 1/2 cups
Strawberry freezer jam
Chatelaine Triple Tested

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.

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The cover of Chatelaine magazine's spring 2025 issue, reading "weekend prep made easy"; "five delicious weeknight meals", "plus, why you'll never regret buying an air fryer"; "save money, stay stylish how to build a capsule wardrobe" and "home organization special" along with photos of burritos, chicken and rice and white bean soup, quick paella in a dutch oven, almost-instant Thai chicken curry and chicken broccoli casserole in an enamelled cast-iron skillet

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