Strawberry Freezer Jam Sweetened with Honey

(about 2 pints)

This year I decided to make freezer jam. Unlike regular jam, it doesn't require a long cooking time in order to thicken nor do you have to sterilize jars, or pull out the hot water canner. Once it's set you can either store it in the refrigerator for 3 to 4 weeks or you can freeze it for up to a year. This jam has a nice spreadable consistency and it's very fresh tasting. It's different from conventional jam as it lacks the denseness associated with a lot of sugar and it isn't overly sweet.

Freezer jam is really quick and easy to make once you get the hang of it. This was my first time using Ball's low or no sugar needed pectin and I was really pleased with the results. Instead of dumping in several cups of sugar to get the stuff to set, I only added about 1/4 cup of honey.

This strawberry jam is delicious stirred into plain Greek yogurt for breakfast!

2 1/2 lbs ripe strawberries (4 cups mashed)
1 tsp fresh fine orange zest
juice from 1 orange
2/3 cup apple juice
3 tbsp Ball low or no-sugar needed pectin
1/4 - 1/3 cup honey, to taste
2 tbsp Grand Marnier (optional)

Wash the strawberries and husk them. Cut them up and crush them with a potato masher, you should have about 4 cups. Stir in the orange zest and set aside.

Combine the orange and apple juice in a large saucepan. Gradually whisk in the pectin until it's dissolved.

Bring to a rolling boil over medium high heat. Boil briskly for one minute while stirring. Add the crushed strawberries and bring the mixture back to a boil. Stir vigorously for about one minute.

Remove from heat and stir in the honey and Grand Marnier, if using.

Ladle into clean jars leaving room at the top for the jam to expand if freezing. Allow the jam to cool then apply the tops. Leave the jam at room temperature for about 12 hours and then either refrigerate up to 3-4 weeks, or freeze up to one year. Thaw frozen jam and stir before serving.