I use my family recipe for strawberry freezer jam. And, honestly, once you have homemade jam, its hard to go back to storebought.


This is my go to recipe:

  • 4 cups of crushed berries (1L)
  • 1 1/2 cups white sugar (375 mL)
  • Package of fruit pectin* (I prefer Clubhouse Garden Fare No Cook Freezer Jam gelling powder)
  1. Wash and rinse containers.
  2. Wash and hull your berries.
  3. Blend all of your strawberries in the food processor.
  4. Place prepared [4 cups fruit] in large mixing bowl.
  5. Gently stir in 1½ cups  of sugar and allow to stand for 15 minutes.
  6. Slowly sprinkle gelling powder a little at a time onto fruit mixture while stirring for 3 minutes.
  7. Allow to stand for 5 minutes.
  8. Gently stir again for 1 minute.
  9. Pour jam into jars, leaving 1 inch (2.5 cm) head space. Seal tightly.

Jam is ready to eat! No standing time is required.

*The fruit pectin directions often will tell you to “not puree” your berries. I use my food processor because I do not like big chunks in my jam. But, you can still use your food processer and get chunks. Just use your pulse button. Super EASY.


One my favourite memories from pastry school was the bread making session. I particularly loved making bagels. Don’t be intimidated by the steps in this recipe – it isn’t difficult and the results are delicious!

Gluten-Free Bagels-4This is my go to recipe:

  • 2 cups warm water (about 110 degrees F)
  •  2 packets active dry yeast
  •  3 tablespoons granulated sugar, plus 1 tablespoon
  • 5 to 6 cups all-purpose flour
  • 2 teaspoons salt
  • 2 teaspoons oil