Strawberry-Vanilla Freezer Jam

Serve this summery spread over ice cream, toast, and muffins.

Step: 1

Wash, hull, and coarsely chop strawberries in a large glass, ceramic, or stainless steel bowl. Mash with a potato masher to a fine texture, 1 or 2 minutes. Add sugar, lemon juice, and vanilla bean paste. Stir well and let stand until berries have released some of their juice, about 30 minutes. Add pectin, 1 tablespoon at a time, stirring until well combined after each addition. Let stand 5 minutes to activate pectin.

Step: 2

Spoon jam into clean, wide-mouth, half-pint jars, leaving 1/2-inch headspace. Wipe rims clean with a damp paper towel. Loosely apply clean lids and set jars in freezer. Freeze completely, about 5 hours.

Step: 3

Tighten lids. Store in freezer up to 1 year or in fridge up to 1 month.

Per Serving: 28 calories; protein 0.1g; carbohydrates 7.1g; fat 0.1g; sodium 0.2mg.

One of most clear way to choose a side dish is to caught at your main dish (pasta, chicken, seared tofu) and choose more different. When you’re making pasta, go for a simple healthy dish . Making steak? Go for something light. If you’re making stir-fry with rice, it must not a best idea to also make a rice salad.

This also can apply to cooking process . You don’t want to push more often your oven by scheduling three dishes at once in there, or be juggling four pans on the stovetop . But sometimes you can made a dish do more often .