Ingredients
36
36 servings
- •1.5 pounds fresh strawberries
- •1 cup white sugar
- •1.5 teaspoons fresh lemon juice
- •1 teaspoon vanilla bean paste
- •3 tablespoons instant pectin
Instructions
- Wash, hull, and coarsely chop strawberries in a large glass, ceramic, or stainless steel bowl. Mash with a potato masher to a fine texture, 1 or 2 minutes. Add sugar, lemon juice, and vanilla bean paste. Stir well and let stand until berries have released some of their juice, about 30 minutes. Add pectin, 1 tablespoon at a time, stirring until well combined after each addition. Let stand 5 minutes to activate pectin.
- Spoon jam into clean, wide-mouth, half-pint jars, leaving 1/2-inch headspace. Wipe rims clean with a damp paper towel. Loosely apply clean lids and set jars in freezer. Freeze completely, about 5 hours.
- Tighten lids. Store in freezer up to 1 year or in fridge up to 1 month.
Nutritional Facts
Per 36 servings
- Calories: 28
- Carbohydrate: 7g
- Fat: 0g
- Fiber: 0g
- Protein: 0g
- Sugar: 7g
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