By Sheri Castle, author of The New Southern Garden Cookbook

The idea of preserving jam in the freezer popped up in the early 1980s, but as companies continue to offer premeasured, convenient forms of pectin, including one designed especially for freezer jam, the recipe continues to get easier. These days, there are also plastic freezer jars for this type of jam.

This jam can be made with fresh or frozen berries, but the trick is to start with partially frozen berries, which reduces the wateriness than can plague some freezer jams. If, despite this, your jam turns out juicier than you’d hoped, use it as fruit syrup.

Makes about 5 cups

6 cups whole, capped strawberries
1 1/2 cups sugar
1 (1.6-oz.) envelope no-cook freezer-jam fruit pectin

1. Place strawberries in freezer until partially frozen, about 4 hours. (If starting with frozen berries, place in refrigerator until partially thawed, about 4 hours.)
2. Pulse strawberries in a food processor until chunky, stropping to scrape down sides. Pour mixture into a medium bowl.
3. Stir in sugar and let stand 15 minutes.
4. Gradually stir in pectin. Stir for 3 minutes. Let stand 30 minutes.
5. Spoon into 1-cup freezer jars, filling to 3/4-inch from top. Wipe jar rims clean. Screw on lids. Store frozen up to 6 months, or refrigerated up to 2 weeks.