PREP: 35 minutes STAND: 10 minutes + 24 hours MAKES: 5 half-pints
4 cups strawberries
4 cups sugar (tip, page 231)
½ tsp. lemon zest
1 1.75-oz. pkg. regular powdered fruit pectin (tip, page 230)
¾ cup water
1. In a large bowl use a potato masher to crush the berries until you have 2 cups. Mix berries, sugar, and lemon zest. Let stand 10 minutes, stirring occasionally. In a small saucepan combine pectin and the water. Bring to boiling over high heat; boil 1 minute, stirring constantly. Remove from heat and add to berry mixture; stir about 3 minutes or until sugar is dissolved and mixture is no longer grainy.
2. Ladle into five half-pint freezer containers, leaving a ½-inch headspace. Seal and label. Let stand at room temperature 24 hours or until set. Store up to 3 weeks in the refrigerator or up to 1 year in the freezer. (Freezing tips, page 467.)
Apricot-Tangerine Freezer Jam: Start with 8 fresh apricots. Remove pits and finely chop apricots; measure 2½ cups. Increase sugar to 5½ cups. Omit lemon zest and add 2 Tbsp. tangerine juice or orange juice. Makes 7 half-pints.
Blackberry-Lime Freezer Jam: Start with 6 cups blackberries; mash and measure 3 cups. Increase sugar to 5¼ cups. Substitute lime zest for the lemon zest. Makes 7 half-pints.
Raspberry-Orange Freezer Jam: Start with 6 cups raspberries; mash and measure 3 cups. Increase sugar to 5¼ cups. Substitute orange zest for the lemon zest. Makes 6 half-pints.
Spiced Blueberry Freezer Jam: Start with 5 cups blueberries; mash and measure 3 cups. Increase sugar to 5¼ cups. Stir in 1 tsp. ground cinnamon with the sugar. Makes 7 half-pints.
Spiced Peach Freezer Jam: Start with 6 peaches; peel, pit, and finely chop. Measure 3 cups. Omit lemon zest and use 2 Tbsp. lemon juice. Increase sugar to 4½ cups and stir in ½ tsp. apple pie spice with the sugar. Makes 5 half-pints.
PER 1 TBSP. JAM, STRAWBERRY OR VARIATIONS: 41 cal., 0 g fat, 0 mg chol., 0 mg sodium, 11 g carb., 0 g fiber, 0 g pro.