Yippee… Its strawberry season here in the Pacific Northwest!.¬†While my strawberry patch isn’t quite big enough to put up enough jam for the winter, it is big enough to stuff your face while pulling weeds.¬† Each year the kids and I load up and go strawberry picking at the local “pick your own” farm.¬† At a scorching 96 degrees this year¬†we were able to pick 15 pounds in 30 minutes.¬† Not quite the haul I was looking for but it will have to do until the rasberries ripen.
When it comes to preserving the harvest there’s only two things I prefer to freeze versus can and that’s corn and strawberry jam. Canning jams and jellies it’s perfect for stronger fruits however with strawberries delicate flavor, a no processing freezer jam is hands-down the way to go. ¬†Not only does this jam taste like it is fresh right out of the garden but with only three ingredients and zero processing it literally is the easiest jam you can make!
On top of the easiness of the recipe, it’s¬†almost guilt free!¬†¬†Yes, dare I say it … A GOOD sugar free, junk free easy jam! You didn’t know it existed, did you?!
- 8 cups washed & hulled fresh strawberries
- 3 tablespoons pectin
- 1 cup raw honey
- 2 tablespoons lemon juice (optional)
- Wash and hull the strawberries.
- In a blender (such as a ninja) toss in strawberries and lemon juice. Chop on medium speed for about 10 seconds, or until the berries are finely chopped but still a bit chunky. See pix
- In a stand mixer combine honey and pectin until creamy.
- In a medium kettle combine chopped strawberry/lemon mix and and honey/pectin.
- Striring constantly to avoid burning.
- Heat to JUST a boil. Turn off heat and allow jam to sit on the counter until cool to the touch.
- Ladle into freezable containers, leaving 1 inch headspace.
- Freeze for up to 1 year.
Feel free to double or triple this recipe for an extra stocked jam filled freezer
For more summer time favorites check out these delish recipes…
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