One of the easiest ways to preserve strawberries is to make Freezer Jam. In my opinion, Freezer Jam is not as intimidating as traditional canning. And if I can do it, anyone can do it. We basically washed our strawberries, removed the stems, placed them in a pot, crushed them with a hand blender and then followed the recipe below. We also used pure cane sugar from south Florida in keeping with our localvore efforts.
My freezer is now stocked with delicious ‘local’ jam which will be used for sandwiches and dessert toppings for the rest of the year. I made a double batch so I would have a few to share with my ever growing group of friends who have decided to incorporate a localvore practice.
Strawberry Freezer Jam (Adapted from AllRecipes.com)
- 2 cups crushed fresh strawberries
- 4 cups sugar (important to measure exact amount; we used Florida cane sugar, Florida Crystals brand)
- 1 (1.75 ounce) package dry pectin
- 3/4 cup water
- Put on some Bob Marley music. Make sure to play his tune, ‘Jammin’. (optional)
- Mix crushed strawberries with sugar, and let stand for 10 minutes. Meanwhile, stir the pectin into the water in a small saucepan. Bring to a boil over medium-high heat, and boil for 1 minute. Stir the boiling water into the strawberries. Allow to stand for 3 minutes before pouring into jars or other storage containers.
- Place tops on the containers, and leave for 24 hours. Place into freezer, and store frozen until ready to use.
One of the localvore practices I want to incorporate this year is the preserving of local grown food for when it is out of season. I’ve decided to focus on three items that I can easily preserve: strawberries, blueberries and tomatoes. Strawberries are currently in season so we picked up a large flat from nearby, Plant City when we attended The Strawberry Festival.