Easy Strawberry Vanilla Freezer Jam

Don't fill your jars this high! Leave about an inch of space at the top of your jars.

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.

Ingredients

4 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

1. Stir sugar, zest and pectin in a large bowl.
2. Add crushed strawberries and vanilla.
3. Stir for 3 minutes.
4. Spoon into 5 250ml preserving jars stopping about an inch from the top of the jar.
5. Wipe clean and add lid and ring. Close tightly.
6. 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!

• Strawberry Rhubarb Freezer Jam
• Raspberry Lime Freezer Jam

Freezer Meal - Potato and Chickpea Curry Wraps

Are you one of the many people out there who are trying to cut back on their red meat consumption? To me, nothing can substitute for a great steak so I won't say this dish will make you forget your favorite tenderloin! But  potatoes and chickpeas do make a great vegetarian meal - even if you are not a vegetarian! This curry dish is quick and easy to prepare. I usually wrap them in a flour tortillas so I can freeze them and pull them out for a quick workday lunch. Even though I add mango chutney inside the lunch wraps, I also take a bit extra a long for extra flavour.

Of course, they are also great as a main dinner meal sans tortilla - easy, quick and delicious. Naan bread would make a great accompaniment so you can slop up the leftover sauce on your plate!

Ingredients

1.5 lbs potatoes
1 tbsp vegetable oil
2 cups chick peas
2 tsp mustard seeds
1 large onions, chopped
4 cloves garlic, crushed
1 tbsp freshly grated ginger
1 tsp tumeric
1 tsp garam masala
1/4 tsp cinnamon
1/4 tsp cloves
1 tsp ground cumin
1/2 tsp coriander
1 small jalepeno, diced
1/2 tsp salt
2/3 cup stock or water
1 cup peas
6 large soft tortillas
store bought mango chutney - optional (but really good)

What to do

1. Cut potatoes into 1/2-inch cubes (don't peel them unless you want them that way).
2. Heat oil in large skillet over medium heat.
3. Add mustard seeds and cook till they start to jump and pop.
4. Add the onions and cook with low heat till soft. Stir frequently.
5. Add the rest of the spices, salt, jalapeno, chickpeas and potatoes.
6. Stir for a minute or two until everything is nicely mixed.
7. Add water or stock. Stir. Cover.
8. Simmer for 15-20 minutes until potatoes are cooked and tender.
9. Add the peas, cover pan and cook for another 5 minutes or so.
10. I like to mash up the mixture just a little - but up to you!
11. Cool for 15 minutes.
12. Take a tortilla and spread about a tbsp of chutney down the middle of the tortilla.
13. Place about 1/2 - 2/3 cup potato mixture onto tortillas, over the chutney.
14. Wrap like a burrito. If you need instructions on wrapping look here:http://www.ehow.com/how_5327072_wrap-perfect-burrito.html
15. Roll up finished wraps in plastic wrap and place on a cookie sheet.
16. Place in freezer until ...well... all are frozen and then place them in a larger ziploc, if desired, and store in freezer until needed.
17. To enjoy, simply microwave for two minutes or heated through.
18. Throw some extra chutney in your lunch bag!
    

Freezer Meal - Chicken and Black Bean Burritos

"Mom, what's for breakfast?"

"Mom, what's for lunch?"

"Mom, have you seen my library books?"

"Mom, I can't find my (insert his/her favorite piece of clothing)!

"Mom", "Mom", "Mom"....sound familiar???

Perhaps you are more organized than me or at least able to get up earlier but I always find mornings a bit crazy and too short! Getting two young kids up (they used to be early self-risers but lately we've had to wake them up - which they don't appreciate :) and trying to help get them ready, fed, lunches made and, of course, get ourselves ready is a challenge. 

To help find ways to ease the morning rush, I've been trying to make freezable meals that my husband and I can grab in the morning. The kids don't have access to a microwave so these don't work for them but if your kids do these would be great.

If you have time add a little sour cream and salsa to your lunch bag!

Ingredients

1 roasted chicken

1 can black beans, drained and rinsed

1 large red pepper, diced

1 large onion, diced

1 cup pre-shredded carrots

1 cup salsa

1 tsp cumin

1/2 tsp salt

2 cups shredded cheese

1 cup low fat cream cheese

10 whole wheat tortillas (10 inch)

1 tbsp oil

Instructions

1. Pull apart chicken and shred it. Set aside.
2. In a large saute pan, heat 1 tbsp oil over medium high heat. 
3. Add onion, peppers, and onions. Saute for about 4 minutes.
4. Add beans and chicken and saute for additional 3 minutes to heat through. 
5. Add salsa and 1/3 cup cream cheese.
6. Heat until salsa and cheese are hot and combined with mixture.
7. Remove from heat. 
8. Place one tortilla on cutting board.
9. Spread a little cream cheese on it.
10. Sprinkle about a tbsp of shredded cheese on top.
11. Add large scoop of chicken mixture in a log shape in the middle of the tortilla.
12. Add another tbsp of shredded cheese on top.
13. On the short sides of the mixture, fold about an inch of tortilla onto mixture.
14. Tightly roll the long sides of the burrito. (Watch this video if you need to see how it's done)
15. Wrap in plastic wrap.
16. Repeat with remaining tortillas.
17. Freeze.
18. To reheat. Simply remove from plastic wrap and microwave for about 2 minutes - until filling is hot.