This is my first attempt at jam, so I decided to make a quick, freezer jam. Like my rhubarb strawberry compote, this is the kind anyone can make and enjoy (or freeze) without the fear of botulism. This recipe takes three pints of berries, but it makes a lot. I got five 8-ounce jars out of this simple recipe, with a little left over. It takes about an hour to make, including washing and slicing the berries, and you do need to be near the stove for about half an hour of that time. A small price to pay for the sublime experience of this homemade jam. It looks like rubies and has the saturated taste of sweet strawberries right from the garden. Make sure to use organic strawberries, because the non-organic strawberries are seriously toxic, high on the Dirty-Dozen list, no joke. I developed this recipe myself and this is only my second or third time using the agar agar. Veganomicon has a good cranberry sauce that uses agar agar and making that gave me the inspiration to use it here. Agar agar comes in various forms and is odorless, colorless and tasteless, and doesn’t harm anyone the way gelatin does. One tip is that you can often find it WAY cheaper in Asian grocery stores (I have bought packets for around a dollar). I’ve been told it has an indefinite shelf life, so it’s great to have on hand.
VEGAN FREEZER JAM – Quick Strawberry Jam
3 pints organic strawberries, hulled and sliced
1 Cup organic sugar
2 Tablespoons lemon juice
1 Tablespoon agar agar flakes or kanten
Place a small plate and some metal teaspoons in the freezer (you will use these to test your jam). In a small cup, combine agar agar flakes with lemon juice.
In a large pot, combine all ingredients over low heat, stirring occasionally.
Bring heat up to a low boil and cook, stirring often, until jam has thickened, about another 20-30 minutes. Stir in a figure-eight pattern about every minute.
The berries will get glossier looking and feel a bit thicker, you will see the change if you pay attention. Once you feel it’s ready, put a little on one of your frozen spoons and place that spoon back in the freezer for two minutes. Go back and tilt the frozen spoon of jam and if the jam on the spoon is thickened and not running thinly, your jam is done. It will continue to thicken as it cools. Cover and refrigerate. Put your jam into individual canning jars (I like 8 ounce jars). Refrigerate up to three weeks, or freeze up to one year. There is also a great Strawberry Chia Jam on this site, that is even quicker to make.