We made strawberry freezer jam from a flat of local strawberries, but this recipe works for any fruit. Warning: freezer jam tends to be a bit temperamental. Sometimes it sets, sometimes it doesn’t. Or, in the case of this batch, 1/4 of the batch set, and the rest didn’t.
Even if the jam doesn’t set, it makes for an excellent topping to ice cream, cakes, toast, pancakes, waffles, and/or straight out of the jar.
Here’s the recipe: