Here is this morning’s strawberry harvest from the strawberry patch in my yard. I started this crop with 2 plants, about 5 years ago.
For the last month I’ve kept my strawberry garden weeded, fenced and covered with mesh.
Yeah, I’m pretty protective of my strawberries because my whole family enjoys the organic strawberry freezer jam it yields.
If you’ve read my book,Living Simple, Free & Happy: How to Simplify, Declutter Your Home, and Reduce Stress, Debt & Waste, you know I’m partial to freezer jam because the fruit is not cooked, therefore retaining more nutrients.
As you also know, I’m always trying to reduce sugar by substituting sugar alternatives. So today, my organic strawberry freezer jam recipe goes like this:
Crush strawberries thoroughly, pulsing in a blender to 4 cups.
Mix sugars, including Agave, and pectin in large saucepan. Stir in water. Bring to boil on medium-high heat, stirring constantly. Boil and stir 1 minute. Remove from heat.
Mix strawberries and sugar/water/pectin mixture in separate bowl until well blended.
Empty strawberry freezer jam back into the blender for easy pouring. Fill all containers immediately to within 1″ of top to allow room for expansion when freezing.