Strawberry Thyme Freezer Jam

By Mary Berg
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TOTAL TIME

Ingredients

Makes three 250mL jars

  • 4 cups trimmed and sliced strawberries
  • ¾ cup sugar
  • ½ lemon, zested and juiced
  • 1–1 ½ teaspoons fresh thyme leaves
  • ½ teaspoon vanilla extract or ¼ vanilla bean, split and scraped

Directions

  1. In a large pot over set over medium heat, combine the strawberries, sugar, lemon zest and juice, and thyme leaves. If you are using a vanilla bean, add the scrapings and the pod now but if you’re using vanilla extract, save that to add at the very end.
  2. Bring the mixture to a rolling boil, stirring frequently with a spoon and mashing the strawberries slightly. I like to use a potato masher for this. Turn the heat down to medium low and simmer for 10 minutes or so or until jammy.
  3. Remove the jam from the heat and add in vanilla extract, if using. Allow the jam to cool slightly then divide into your jars. Allow the jam to cool completely then seal with lids and pop one jar into your fridge to chill and two into your freezer for later use.

Owen Reeves’ tips for growing strawberries

  • Strawberries are a great crop for beginners. Even though they're perennials, many people treat them like annuals and replant every year to avoid the maintenance on a perennial crop.
  • Can be grown in containers, including hanging baskets, or in the ground.
  • Strawberries are adaptable to lots of soils and are very forgiving on watering, but overwatering is worse than underwatering.
  • More sun = more fruit, but they will still grow fairly well in less than full sun.
  • Fertilize regularly to promote continued blooming and fruit production.
  • Harvest often for continued flowering and fruit production.

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