Loose and lazy freezer jam
A friend asked for info about jam making. I'm not the best source since I am very lazy and do the minimum that yields edible results, but I'll post this here in case anyone else can use it.

I make freezer jam so I don't have to worry about canning. Since I can't be bothered to have pectin on hand, this is a very loose (ie: runny) jam that could also be called berry sauce. It's delicious heated up and served over ice cream. You might need to use a spoon to get it onto your toast but that doesn't stop my kids from devouring it almost faster than I can make it.

Triple Berry Freezer Jam

4 c strawberries, hulled and halved (it's good if some are slightly under-ripe)
1 c blackberries
1 c raspberries
1/3 c lemon juice
3 c granulated sugar
1 tsp butter (optional)

Put the berries into a heavy-bottomed pot and mix in the sugar and lemon juice. Crush the berries with a potato masher until most are smashed. If you like large chunks of fruit in your jam, you can leave more of them whole. Let this mixture stand for an hour.

Add the butter if you want. I've read that it helps prevent foaming and it does seem to help.

Cook over medium heat, stirring often, until the mixture comes to a full boil. Boil for about 10 minutes, stirring almost constantly. The jam will get very soupy and some foam will form on top. Skim that off if it bothers you. If you want the jam thicker you can boil it for longer but you may lose some nutrients.

Turn off heat and let the jam cool until it's not steaming in your face. Ladle it into clean pint jars. Be sure to leave some room at the top for expansion in the freezer! Loosely cover the jars and let them cool to room temperature on the counter before tightening the lids and putting them into the freezer.

Makes about 3 1/2 pints.


Some notes about jam: Strawberries that are not completely ripe are good because they have a little more pectin, which helps the jam thicken. Not that this jam will ever get very thick. Don't try to double the recipe. If you want to make a double batch, use two pots. I can't stand the canning jars with the rings but some genius decided to manufacture plastic screw-on lids for the Kerr jars. That's what I use.

Oh, and this recipe doesn't have much sugar. A lot of jam recipes use 6 c of fruit and 6 c of sugar. That seemed excessive so I cut it and so far everyone's been happy.

Good luck!