Categories: Dressing/Sauces

Ingredients

• 3 cups mashed strawberries
• 1 cup sugar
• 1 1/2 tsp. fresh lemon juice
• 1 tsp vanilla bean paste or vanilla extract
• 3 tbsp. instant pectin

Directions

1. Combine strawberries, sugar, lemon juice and vanilla bean paste in a large glass, ceramic or stainless-steel bowl. Stir well and let stand until berries have released some of their juice, 30 minutes. Add pectin, 1 tbsp. 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.

3. Once frozen completely (about 5 hours), tighten lids. Store in freezer up to 1 year or in fridge up to 1 month.

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