All you do is mash the strawberries, add sugar, lemon juice, vanilla and pectin. No cooking required!
foodinjars (Marisa McClellan)
2 people made this
680g fresh strawberries
200g caster sugar
1 1/2 teaspoons fresh lemon juice
1 teaspoon vanilla bean paste
3 tablespoons instant pectin
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Method Prep:15min › Extra time:2days2hr45min › Ready in:2days2hr
Wash, hull and coarsely chop strawberries in a large glass, ceramic or stainless-steal 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 jars, leaving 1.5cm 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.
You can substitute 1 teaspoon vanilla extract for 1 teaspoon vanilla bean paste.