Strawberry Mint Freezer Jam

Author: Canadian Living

A mint-infused syrup livens up and adds sophistication to a summer favourite.

  • Portion size 5 servings
  • Credits : Canadian Living Magazine: June 2009

Ingredients

  • 3 1/4 cups granulated sugar
  • 1/2 cup packed fresh mint leaves
  • 1/2 cup packed lemon verbena leaves
  • 8 cups hulled Strawberries
  • 1 pkg light pectin crystals

Method

In small saucepan, bring 1/2 cup (125 mL) of the sugar, mint leaves and 1/4 cup (50 mL) water to boil. Reduce heat to medium and simmer, stirring, until sugar dissolves, about 2 minutes. Remove from heat; cover and let stand until cool, about 20 minutes.

Meanwhile, in large bowl and using potato masher, crush hullled strawberries, about 1 cup (250 mL) at a time, to make 4 cups (1 L). Strain sugar mixture into crushed berries.

Mix 1/4 cup (50 mL) of the remaining sugar with pectin crystals; stir into strawberry mixture. Let stand for 30 minutes. Stir in remaining sugar until dissolved, about 3 minutes.

Pour into 1-cup (250 mL) airtight containers, leaving 1/2-inch (1 cm) headspace. Cover with lids. Let stand undisturbed at room temperature until set, about 24 hours.

Refrigerate for up to 3 weeks or freeze for up to 1 year.

Nutritional facts Per 1 tbsp (15 mL) : about

  • Sodium 1 mg
  • Protein trace
  • Calories 31.0
  • Total fat 0 g
  • Potassium 15 mg
  • Cholesterol 0 mg
  • Saturated fat 0 g
  • Total carbohydrate 8 g

%RDI

  • Iron 0.0
  • Fibre 0.0
  • Folate 1.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 0.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 0.0
  • Vitamin C 10.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Strawberry Mint Freezer Jam

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