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Strawberry-Vanilla Freezer Jam

"Serve this summery spread over ice cream, toast, and muffins."
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2 d 2 h servings 28 cals
Original recipe yields 36 servings (4 half pint jars)

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  • Prep

  • Ready In

  1. 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.
  2. 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.
  3. Tighten lids. Store in freezer up to 1 year or in fridge up to 1 month.


  • Cook's Note:
  • You can substitute 1 teaspoon vanilla extract for 1 teaspoon vanilla bean paste.

Nutrition Facts

Per Serving: 28 calories; 0.1 g fat; 7.1 g carbohydrates; 0.1 g protein; 0 mg cholesterol; < 1 mg sodium. Full nutrition

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Fast, delicious, and easy jam that requires no cooking. Too good to be true? Nope. This is very good and doesn't dirty the whole kitchen like normal canning does. Mine thickened like it says it ...