Freezer jam is sweet and simple

#MiddleburyCT #FreezerJam #StrawberryFreezerJam

Ah, it’s strawberry season. Late spring is that sweet spot of the year when the strawberry bounty is at its peak. This is the time when they’re at their juiciest, most vibrant and most irresistible. It’s a fleeting season to be savored and celebrated. And what better way to preserve this essence of late spring and savor it all year long than by whipping up a batch of strawberry freezer jam?

First things first, let’s talk about what makes freezer jam so irresistible. Unlike its traditional counterpart, freezer jam skips the boiling, reducing and cooking steps, making it a breeze to whip up. Also, because the berries aren’t cooked, you keep the essence of the flavor of fresh strawberries.

Here’s the lowdown on crafting the perfect batch of freezer jam: Prep, mix, set and store – it’s that simple! No fancy canning required. Just pop your jars in the freezer and voila! Months of deliciousness ready to be enjoyed whenever a craving strikes.

Strawberry Freezer Jam

Yield: 5 cups
Total Time: 30 minutes + freeze time

Spread the love! Fresh strawberry jam – a taste of homemade perfection. (www.JasonCoblentz.com)

4 cups strawberries, about 2 pounds
1 lemon, zest, and juice
2 cups sugar
1/2 teaspoon vanilla extract
1 (3 ounce) pouch liquid pectin, for freezer jam

Wash and finely dice the strawberries. Use a fork or potato masher to crush some of the berries. They can be mashed well or left chunky. Just be sure you have 4 cups of berries total. Place them in a large mixing bowl.

Wash your lemon and grate 1 teaspoon of zest, then squeeze the lemon, hoping for around 2 tablespoons of juice. A little more or less juice won’t harm anything. Add the zest, juice and sugar to the strawberries. Mix very well and let this rest for 10 minutes while the sugar dissolves.

Once the sugar has dissolved, stir in the pectin, a little at a time, until well incorporated. Continue gently stirring for 5 minutes. Set yourself a timer so you don’t skimp on this step. Let the jam rest for 2 minutes. Stir for 2 minutes more. Yes, it’s a lot of stirring. If you have children, I imagine they would enjoy stirring jam.

Pour into freezer jam containers or glass jars. Allow room for expansion in your containers. Keep jam in the freezer for up to a year. Thaw slightly in the fridge before enjoying.

Some dos and don’ts: I don’t recommend doubling this recipe; make two separate batches if needed. I do endorse freezing jam in glass jars. Now, some may express concerns about it, but I’ve been doing so for years without a single mishap. Just be certain to leave the lids loose during freezing time and always leave an inch or so of space at the top of each jar to accommodate expansion during freezing.

Now, what to do with all this deliciousness? Serve it on toast or with fresh bread and peanut butter for a classic PB&J! Spoon it into some overnight oats, into some yogurt, or slather on scones. Or use it on French toast, waffles or pancakes! Make jam thumbprint cookies or cookie bars, or drizzle over ice cream. Smear it on some homemade biscuits or eat it with a spoon.

Strawberry jam is the perfect hostess gift! Imagine gifting a jar tied with a ribbon and a heartfelt tag, filled with homemade goodness. It’s a thoughtful gesture that’s sure to leave a lasting impression.

So, there you have it, folks – the ins and outs of strawberry freezer jam. With a few simple steps, you’ll be spreading joy, one jar at a time.

Lifestyle expert Patti Diamond is the penny-pinching, party-planning, recipe developer and content creator of the website Divas On A Dime – Where Frugal, Meets Fabulous! Visit Patti at www.divasonadime.com and join the conversation on Facebook at DivasOnADimeDotCom. Email Patti at divapatti@divasonadime.com

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