Are you overrun by strawberries? I am. I started a strawberry patch last summer with stray strawberry plants that were inadvertently donated by my neighbor, and I can’t keep up. The easiest thing I can do right now is make strawberry freezer jam.
My strawberry patch produces a mixture of sweet to tart berries, and together they make great jam (and I threw in a few very sweet store-bought strawberries as well).
When it’s warm, this jam is great over ice cream or other cold, creamy dessert. And when it’s cold, it’s great with yogurt, crackers, toast, ice pops, tarts, and in cookies.
- 1 tablespoon lemon juice
- 1 cup honey
- 2 cups strawberries tops trimmed
- Place the strawberries in a blender or food processor, and blend until pureed. You can also mash them by hand with a potato masher.
- Combine the mashed strawberries, lemon juice, and honey in a saucepan, and bring to a steady, low simmer.
- Simmer for about 30 minutes, or until the volume decreases by about a 1/4.
- Cool to room temperature, and place in tightly closed glass jars, or other containers, leaving some space at the top for freezing expansion. It will last in the fridge for a few weeks, or in the freezer for a few months.