No-Cook Strawberry Freezer Jam

Cooking method

1. Step 1:

   

   How do you mash strawberries with sugar for the winter? You only need to measure out two ingredients. Use freshly picked, ripe berries. I keep some of mine in the fridge, so I used a 1:1.25 ratio of berries to sugar to help them last longer. If you'll be storing them in a cooler cellar, you can use a 1:1 ratio instead.

2. Step 2:

   

   Sort the strawberries and remove the hulls. Throw out any spoiled berries completely — they can ruin the quality of the jam over the winter.

3. Step 3:

   

   Rinse the berries well under cold water. Spread them on a clean towel so the excess water drains off and the berries dry.

4. Step 4:

   

   Use a roomy pot or container. Avoid aluminum, which reacts badly with the acid in the berries. Put the strawberries in the pot and add about half the sugar.

5. Step 5:

   

   Blend the berries and sugar with an immersion blender until completely smooth.

6. Step 6:

   

   Stir the remaining sugar into the purée and mix well.

7. Step 7:

   

   Leave the mixture at room temperature for about 1–1½ hours until the sugar dissolves, stirring now and then to speed it along.

8. Step 8:

   

   Wash the storage jars well, then sterilize the jars and lids.

9. Step 9:

   

   Once the sugar has fully dissolved, stir the strawberry purée again and ladle it into the jars. Seal with the sterilized lids — you can use canning lids or screw-top lids. This amount made 2.8 liters (about 3 quarts) for me. Be sure to store this strawberry jam in a cold, dark place; at the ideal storage temperature of 36–39°F (2–4°C), it keeps for 6–7 months.

10. Step 10:

    

    Strawberries mashed with sugar are great on their own as a dessert, and you can also add them when making fruit drinks and compotes. Enjoy!