Strawberry-vanilla freezer jam

Why not get the tots involved and make your own jam? Just freeze it to keep it fresh

  1. Place all ingredients in a large stockpot. Bring to a boil over medium-high heat, stirring often. Remove from the heat.
  2. Skim off any foam that rises up, remove the vanilla bean, then ladle into the jars.
  3. Top with the lids and rings and leave to cool to room temperature.
  4. This jam will keep in the fridge for up to a month, or it can be frozen for a year.

Makes 5 jars

What you need:

  • 2 litres fresh strawberries, sliced
  • 625ml jam sugar (sugar with
    added pectin)
  • 30ml freshly squeezed
    lemon juice
  • 1 vanilla bean, split and the seeds
    scraped out for another use
  • 5 clean 250ml preserving jars,
    lids and rings

From The Kitchen Table Cookbook by Moira Sanders (£19.74, Whitecap Books).

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