STRAWBERRY-BLACKBERRY FREEZER JAM

This bright-red mixed-berry jam contains an apple—which is naturally very high in pectin—so there’s no need for added pectin to give it a nice jammy consistency.

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PREP: 25 MINUTES COOK: 20 MINUTES COOL: 2 HOURS STAND: 24 HOURS MAKES: 3 HALF-PINTS

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• 3 cups hulled, quartered fresh strawberries (15 ounces)
• 1 cup fresh blackberries
• 1 medium Granny Smith or other tart apple, peeled, cored, and shredded (1 cup)
• 1 cup honey
• 1 tablespoon lemon juice
• ¼ teaspoon cracked black pepper

1. In a medium saucepan combine strawberries, blackberries, apple, and honey. Bring to boiling over medium-high heat; reduce heat. Simmer, uncovered, about 20 minutes or until slightly thickened (mixture will thicken more as it cools; see tip). Stir mixture occasionally while cooking and use a wooden spoon to gently crush the blackberries against the side of the saucepan. (You should have about 3 cups mixture.)

2. Stir in lemon juice and cracked pepper. Remove from heat; cool about 2 hours or until room temperature.

3. Ladle jam into half-pint freezer containers, leaving a ½-inch headspace. Seal and label. Let stand at room temperature for 24 hours before storing.

4. Store jam for up to 1 year in the freezer or 3 weeks in the refrigerator.

PER 1 TABLESPOON: 28 cal., 0 g fat, 0 mg chol., 0 mg sodium, 7 g carb., 0 g fiber, 0 g pro.