Photo: Roberto Caruso
It’s a pretty safe bet your kids will be keen to help with this recipe if you let them smash the berries.
2 pints strawberries, (about 5 cups), hulled and chopped
1 1/2 cups granulated sugar
1 45-g packet freezer-jam pectin, such as Bernardin
2 tsp lemon zest
Crush strawberries with a potato masher in a large bowl to make about 4 1/2 cups.
Combine sugar with pectin and zest in another large bowl. Stir strawberries into sugar mixture until combined. Let stand for 3 min, then stir well. Ladle into 5 clean 1-cup canning jars, leaving ½-in. headspace from rims. Wipe rims clean, then apply lids tightly. Let stand for 30 min. Jam will be very softly set. Store in fridge for up to 1 week, or freeze for up to 1 year.
Calories 20, Protein 1g, Carbohydrates 5g, Fibre 1g, Sodium 6mg.
Originally published in the Today’s Parent June 2016 issue. Photo by Roberto Caruso.
Keep up with your baby's development, get the latest parenting content and receive special offers from our partners