The First Strawberries Of The Season
I look forward to strawberry season, and it is officially here. It is definitely one of the perks of living where I do, Ventura county has lots of strawberry fields. We can buy the best reddest juiciest strawberries just down the road from a street vender. Always picked that morning and ready to eat. Strawberries are about the most perfect food there is. I like them best with a bit of chocolate. Another way I like them is freezer jam, ready to eat on toast all year round.
Strawberry Freezer Jam
It's a very quick and easy recipe to make. Unlike cooked jam, there are no jars to boil or hot bubbly fruit to work with. I also think it tastes fresher than cooked jam. I know a lot of you will go whoa that's a lot of sugar. But remember, it's meant to be a condiment. Just a bit on a baguette, or mixed in yogurt. Spread it on a scone or on top of french toast. A topping for ice cream or the filling for ebelscivers.
1 quart ripe strawberries, wash and remove stems
4 cups of sugar
1 package fruit pectin (I use sure jell)
3/4 cup water
juice of 2 lemons
small freezer safe plastic containers - usually makes 5 - 6 eight ounce containers.
Place strawberries in bowl and crush with potato masher or in food processor. Crush to desired consistency, I like bits of strawberries in mine. Yields approximately 2 cups.
Place 2 cups crushed strawberries in large bowl, add sugar and stir. Add the juice of 2 lemons. Let rest for 10 minutes.
In a medium saucepan add water and pectin. stir consistently over high heat. Bring to a boil and cook for 1 minute.
Pour over berries and mix for a few minutes until completely incorporated.
Ladle into containers, leaving a 1/2" at the top, place on lid. Let the jam rest for 24 hours at room temperature before placing in freezer.
Refrigerate for up to 3 weeks or freeze up to 1 year.