When made with powdered pectin, freezer jams can be stored in the freezer for up to a year, and they take less time to prepare than jams made using a water bath. The fruit isn't cooked, so the jam has more fresh fruit flavor and a softer texture than traditional jam.

MAKES 6 HALF-PINTS

• 2 punnets/pints ripe strawberries
• 700 g/ 3½ cups sugar
• 3 tbsp fresh lemon juice
• one 90 g/ 1¾ oz package powdered pectin
• 180 ml / ¾ cup water

Wash six half-pint jars and lids well in sudsy water.

Wash, stem, and hull the straw-berries, then chop into pieces roughly the size you would like them in the finished jam. In batches, place the berries in a large bowl and crush with a potato masher until the berries break down a bit and some of the juices are extracted. Measure the fruit; you should have about 460 g/2 cups.

Stir the sugar and lemon juice into the strawberries and let sit for 20 minutes, stirring occasionally.

Combine the pectin and water in a small saucepan and bring to a boil. Boil for 1 minute, stirring constantly. Immediately stir the hot pectin into the strawberries and keep stirring constantly for 2 minutes.

Pour the jam into the prepared jars, leaving 12 mm/½ in headspace to allow for expansion during freezing.

While still warm, tighten the lids and let stand for 24 hours, or until set.

Place jars in the freezer, where they will keep for up to 1 year. To use, defrost overnight in the refrigerator, and then stir gently if separated.

After defrosting, the jam will keep for 3 weeks in the refrigerator.