October 20, 2011

Strawberry Freezer Jam

Did you happen to buy "too many" strawberries this year, you froze them and don't know what you will do with all of them?  I have the prefect solution!  This jam is really delicious!  We use it not only as jam, but also as an ice cream topping.  My children still eat gluten free bread, and they LOVE this jam on toast.  The lovely thing about freezer jam is that it won't mold if you don't use it often enough.

Strawberry Freezer Jam
4 cups whole strawberries (frozen or fresh)
2 cups honey
2 TBSP lemon juice

Hull strawberries.  Add strawberries and honey to a pot and bring to a boil. Use a spoon to scrape off the pink  foam during cooking time.  Stir and cook for about 10 minutes, or until desired thickness has been reached.  Remove from heat and stir in the lemon juice.  At this point, you can process in a food processor to make it less "chunky".  Refrigerate overnight so mixture will firm up.  Add to jars and freeze.  Enjoy!

1 comment:

  1. Sounds great! My aunt and uncle used to eat paleo and really liked it...That's how my aunt found out that she has gluten intolerance. I have been veering more and more that way, but am not sure I could have been 100% strict....These recipes may help...So palm sugar is ok? Do you have a blog entry that discusses what is and is not ok when eating in this manner?