Strawberry-vanilla freezer jam

Strawberry-vanilla freezer jam

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

Jam

  • Place all ingredients in a large stockpot. Bring to a boil over medium-high heat, stirring often. Remove from the heat.
  • Skim off any foam that rises up, remove the vanilla bean, then ladle into the jars.
  • Top with the lids and rings and leave to cool to room temperature.
  • 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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