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

Easy Strawberry Rhubarb Freezer Jam

Freezer jam is so easy and so delicious. Since you either don't cook the fruit or, as in the case of rhubarb, cook it only slightly, the fruit really is the star of the show. I also LOVE that it uses less sugar than cooked jam. My first freezer jam recipe is my most viewed page on this blog so I think other people have been enjoying freezer jam too!

Since I've been seeing rhubarb at our local fruit stands this week, this is the perfect time to share another freezer jam recipe. This strawberry rhubarb jam is sweet but still just a little tart thanks to the rhubarb. You do have to stew the rhubarb for about 10 minutes to soften it but the strawberries don't need to be cooked. I also added a little bit of cardamom. Although it's optional, try it if you have it on hand as it goes really well with both fruits. This jam is great on toast but also amazing on ice cream!

Ingredients

1 -1/2 cups (375 ml) berry sugar 
1 lb strawberries

1 pouch (45 g) Freezer Jam Pectin (I use BERNARDIN®)

2 lbs rhubarb
1 tsp cardamon
zest of one lemon

Instructions

1. Wash and hull strawberries. Place in a large bowl and mash. If they are not soft you could pulse them in a food processor until they are coarsely chopped.
2. Wash rhubarb and leave wet. Trim the ends of the rhubarb and chop. Place in a stainless steel saucepan, cover and  bring to a slow boil. Boil gently for about 10 minutes to stew. Remove from heat and let cool 5 minutes. Measure 3 cups. 
3. Mix two fruits together in the strawberry bowl. Add lemon zest and cardamon. Stir. (You should have about 4 cups of prepared prepared fruit in total.)
4. In another large mixing bowl, whisk together Freezer Jam Pectin and sugar. Stir fruit mixture into pectin-sugar mixture for 3 minutes.
5. Ladle jam into containers, leaving approximately 1/2 inch (1 cm) headspace. Wipe the jar rims. Close with your lids. Let stand until thickened, about 30 minutes.Jam can be stored for up to 3 weeks in the fridge or in the freezer for up to 1 year.

Makes about 5 x 250 ml jars.

Try my raspberry lime freezer jam too- it's one of my favorites!

Quick and Easy Jam Muffins

I love quick and easy recipes. I love them even more when they are a bit healthier than everyday varieties of the same thing. 

This muffin recipe is made with whole wheat pastry flour and flax seed to boost the fiber content and has less oil than other similar recipes. Despite this healthier version there is still lots of flavour! I use my own home made raspberry-lime jam but any variety will do. If you don't have turbinado sugar substitute regular granulated (same amount).

Healthier and more flavour than store bought!

Makes 12 muffins.

Ingredients

2 c whole wheat pastry flour
1/2 c turbinado sugar
1 tbsp baking powder
1/2 tsp salt
1 tsp cinnamon
2 tbsp ground flax seed (optional)
1 tsp vanilla
1 egg
3/4 c milk
1/4 c vegetable oil
1 c jam

Directions

1. Preheat oven to 350 degrees F.
2. Spray 12 muffin tins with baking spray.
3. In medium sized mixing bowl, whisk together flour, sugar, baking powder, flax, salt and cinnamon.
4. In another bowl, lightly whisk egg, milk,and  oil.
5. Make a well in the dry ingredients and add the egg mixture. Stir just to combine.
6. Add jam and stir to combine (as little stirring as possible to prevent tough muffins!)
7. Divide among muffin tins (about 2/3 full).
8. Bake for 22-25 minutes.

I love the colour of the batter before baking!

Leave off the butter for fewer calories!

Easy Raspberry-Lime Freezer Jam

Easy Raspberry-Lime Freezer Jam

Who knew making jam was so easy??? To be honest canning scares me - boiling bottles, sealing yada, yada, yada...not for me. BUT freezer jam is beyond easy - crush, stir, pour, done. Easy peasy.

Of course, freezer jam can't sit in your pantry because it is not properly sealed but it is great to make small batches of jam - keep a few jars for your family and give away the others to deserving friends! 

This jam has not only sweet, delicious raspberries but also a hit of lime zest which adds an amazing citrus zing to the jam.

I made a batch of home-made butter the same day as this jam - OMG when I slathered both on some fresh, warm bread! 

Note: I also made a batch with blackberries - you should too!

Ingredients

4 c raspberries, crushed (pulse in a food processor)
1-1/2 c sugar
1 package (45 g) freezer pectin
zest of 2 small limes

What to do

1. Stir sugar, zest and pectin in a large bowl.
2. Add crushed raspberries and stir for 3 minutes.
3. Spoon into 6 250ml preserving jars. Wipe clean and add lid and ring. Close tightly.
4. Let sit for 30 minutes so it thickens.

Refrigerate - will last up to 3 weeks
Freeze - will last up to 3 months

Thumb Print Cookie Recipe

Thumbprint cookies are so simple and easy to make. They are also the perfect recipe when the kids want to help in the kitchen. Their little thumbs are the perfect size for making the needed jam holder!




Makes about 20 delicious cookies.


Ingredients
1-1/3 cup unsalted butter, room temperature
1 cup granulated sugar
2 large eggs yolks
2 teaspoon vanilla extract
1/2 teaspoon salt
3 cups  flour
3/4 cup jam (any flavor)


What to do

• Preheat oven to 350 F.
• Line baking sheets with parchment paper or a silpat.
• In a large mixing  bowl, cream butter and sugar together until light and fluffy (about 3 minutes).
• Beat in egg yolks, vanilla and salt.
• In another bowl whisk flour and salt. 
• Gently combine flour and salt into creamed ingredient bowl.
• Form dough into 1-inch diameter balls.
• Place 2 inch apart on prepared cookie sheets.
• Press down center of each with your thumb or back of spoon.
• Fill centers with about 1 teaspoon of your jam.
• Bake for 16 to 18 minutes, or until golden brown around the edges.
• Cool on baking sheet for about 5 minutes, then remove to a wire rack to cool completely.