As delicious as fresh jam is, you don’t always want a freezer full of it. This easy recipe makes just enough for you and for a gift.
Mix all ingredients in a heavy medium pot. Cook over low heat, stirring occasionally, until fruit releases juices, about 30 minutes. Continue to cook, stirring as needed to prevent sticking, until thick and slightly darker, about 1 1/2 hours.
Chill jam in airtight containers up to 1 month, freeze up to 6 months, or process according to Sunset canning methods (sunset.com/canning).
MAKE IT YOUR OWN
Try these variations:
Rose: Stir in 2 to 2 1/2 tsp. rose water at the end.
Rhubarb: Replace 1 lb. strawberries with chopped rhubarb.
Black pepper: Simmer berries with 2 tsp. crushed peppercorns.
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.