While strawberries were at their seasonal peak, I decided to make the most of their relative cheapness and buy fresh strawberries in bulk at the farmers' market. I've eaten so many of them this summer, I'm amazed my skin hasn't turned a permanent shade of red. Other than tossing them into a bowl and topping them with deliciously thick nonfat Greek yogurt, drizzling them with a lemon syrup, or macerating them in balsamic vinegar, I've made quite a lot of strawberry freezer jam.
This recipe for easy strawberry freezer jam uses a particular brand of powdered pectin. If you use a different brand of pectin, you will need to follow the instructions on the back of the box. And if you want to make a jam with less sugar or a sugar substitute, you must buy a pectin that allows you to do so.
Strawberry Freezer Jam © Fiona Haynes, licensed to About.com
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