finally! strawberry season has come. i was surprised to see plump red juicy berries at the market for $2 a pint already, so i had to give it a go. Seattle weather has been pretty sub-par this spring, and the temperatures have been burrrrzy cold.
that said, i wasn’t shocked to find out after biting into the first berry that they were barely ripe and actually rather bitter. ok, ok, so nobody is drooling at the thought of bitter berries exploding on their tongue. but we shall NOT give up too soon. this, in fact is the perfect berry to whip up some simple strawberry jam.
Jeti sheepishly standing around the corner, giving me the, ‘dammit mom, where is the meat in this one? hellllloooo, i’m a dog! i don’t like fruit! this is bullshit…’ stare.
the best things about fresh strawberry freezer jam:
1) can it, wrap a bow around it, and pass it out to all of your friends.
2) use it on pancakes, toast, pb&j, cake fillings, ice cream… anywhere.
3) it never goes bad.
strawberry freezer jam
1 pint fresh strawberries
1 c sugar
1 lemon wedge
2 tsp cornstarch
wash thoroughly and remove greens from strawberries. coarsely chop. toss the strawberries into your food processor and pulse 3-5 times. transport the strawberries into a sauce pan and heat on medium. add sugar, juice from one lemon wedge, and cornstarch. mix thoroughly. continue to cook stirring frequently for 5 minutes. once the consistency becomes soupy, remove from heat. allow to cool at room temperature before storing. store in jars, and place in the fridge or freezer until use.