LOWER-SUGAR STRAWBERRY-MANGO FREEZER JAM

Because mangoes have such large seeds, each one doesn’t yield much fruit—but the fruit you do get is worth the effort you take to get at it. A ripe mango is sweetly aromatic and gives slightly when pressed.

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PREP: 20 MINUTES STAND: 24 HOURS MAKES: 3 HALF-PINTS

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• 1½ cups crushed ripe strawberries (about 1 pound)
• ½ cup crushed ripe mango (about 1 medium)
• 1¼ cups sugar
• 3 tablespoons powdered fruit pectin for lower-sugar recipes
• ½ cup orange juice

1. In a medium bowl combine the crushed strawberries and mango; set aside.

2. In a medium saucepan combine sugar and pectin; mix well. Stir in the orange juice. Bring to boiling; stirring constantly. Boil and stir for 1 minute. Remove saucepan from heat.

3. Quickly stir the strawberry-mango mixture into the pectin mixture. Stir until thoroughly combined.

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

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

PER 1 TABLESPOON: 24 cal., 0 g fat, 0 mg chol., 8 mg sodium, 6 g carb., 0 g fiber, 0 g pro.