Quick-Cook, Reduced-Sugar Strawberry Freezer (or Strawberry-Raspberry) Jam

By jobustitch

Makes about 5 cups
Many fruits and berries are improved by cooking, which sets their color and intensifies their flavor. Strawberries, on the other hand, lose much of their color and fresh taste during cooking, so they are not stirred in until after the pectin mixture has boiled. This yields a jam with a wonderful, right-from-the-berry-patch taste. For a change of pace, use the same recipe to prepare a strawberry-raspberry jam blend. Note that the jam may be fairly thick when made, but will probably thin out a bit during storage.

Ingredients

• 4 1/2 cups chopped fresh strawberries (may substitute 3 cups strawberries and 1 1/2 cups read raspberries)
• 3 tablespoons lemon juice
• 2 cups sugar, divided
• 1 1.75 oz. box powdered lower or no-sugar-needed pectin
• 3/4 cup water

Details

Servings 5

Preparation

Step 1

Place several metal tablespoons in the refrigerator to use later in checking the jell of the jam. Have 4 or 5 eight-ounce jars ready.

In a large nonreactive bowl, combine the strawberries, lemon juice and ¾ cup sugar. Let stand about 5 minutes, stirring occasionally, until the juices begin to flow. Set aside.

In a large, wide-bottomed nonreactive pan or deep sided skillet on medium-high heat, combine the remaining sugar and pectin until well blended and no lumps remain. Add the water (and raspberries, if using).

The mixture will come to a full foamy boil; cook, stirring constantly, for 1 minute. If the mixture still appears runny, drop about a teaspoon of it onto one of the chilled tablespoons and let it cool for 15 seconds. If it immediately runs off instead of jelling lightly and clinging to the spoon, continue cooking about 1 minute longer, then check using another chilled tablespoon.

As soon as the mixture jells just enough to cling to the spoon, it is done. (It will continue to jell further upon standing.) Immediately remove from the heat; stir the strawberry mixture into the pectin mixture. Continue stirring for 2 minutes, scraping the pan bottom until well blended. The mixture will thicken somewhat and will thicken further as it cools. Skim off and discard any foam from the jam surface.

Ladle the jam into jars, leaving ¾ inch headspace for expansion during freezing. Wipe any drips from jar rims and threads, and screw on lids securely. Let stand until barely warm. Refrigerate for 24 hours. If lids seem loose after cooling and contracting, check and tighten further, but not so much that the seal is broken. May refrigerate for up to 3 weeks longer or freeze for up to 1 year.