Brand-new to jam making? This no-cook, no-can jam is the place to start. Because the berries aren’t cooked before being made into jam, they taste as fresh slathered on toast or pancakes on a winter morning as they did the day they were picked. Find perfectly ripe, juicy, in-season strawberries at a pick-your-own patch.
PREP: 30 MINUTES STAND: 30 MINUTES MAKES: 5 HALF-PINTS PHOTO
1. In a large bowl crush 1 cup of the strawberries with a potato masher. Continue adding berries and crushing until you have 4 cups crushed berries.
2. In an extra-large bowl stir together sugar and pectin. Add the 4 cups crushed strawberries and lemon peel. Stir for 3 minutes.
3. Ladle jam into half-pint freezer containers, leaving a ½-inch headspace. Seal and label. Let stand at room temperature for 30 minutes.
4. Store jam in the freezer for up to 1 year or in the refrigerator for up to 3 weeks.
PER 1 TABLESPOON: 25 cal., 0 g fat, 0 mg chol., 8 mg sodium, 6 g carb., 0 g fiber, 0 g pro.