Low Sugar Strawberry Freezer Jam: 20 Min

Instructions:

1. Crush the hulled strawberries. Use a potato masher until the berries are broken down but still contain small, visible chunks.
2. Transfer the mash to a large measuring cup and remove any excess until you have exactly 3 ½ cups (830ml) of crushed fruit.
3. Whisk the low sugar strawberry freezer jam pectin into a mixing bowl.
4. Slowly stir in the crushed strawberries and lemon juice. Mix constantly for 2 minutes until the pectin is fully hydrated and no clumps remain.
5. Pour in the sugar and stir vigorously until the sugar dissolves and the mixture becomes a thick, glossy concentrate.
6. Spoon the jam into freezer safe half pint jars, leaving ¼ inch of headspace.
7. Use a spatula to eliminate air pockets until the jam is packed tightly.
8. Place jars in the freezer for 24 hours to allow the pectin to chemically set.