Just half a batch of strawberry freezer jam

Confession: I have never canned food, much as I love pickles and jams and a good canned pear. I admire those who do. Personally, sterilizing everything sounds like a major pain - and I'm really afraid of botulism. It sounds like an ordeal. Is it an ordeal? Maybe one day I'll bite the bullet and find out how easy canning really is. 

Freezer jam, though: I can get behind that. It's a lazy man's jam that tastes really special. I love the bright, fresh flavor of this method, which is really just flash-cooked off heat. 

I picked up a couple pints of strawberries at the Thursday Market last week, just enough for two cups of mashed berries. Because normal recipes for freezer jam call for 4 cups, I took a risk and used half the pectin packet and less than half the sugar it listed.

I had wonderful success, so if you're like me and don't want to make a whole boatload of freezer jam, give this a whirl. I love it on everything: my oatmeal, toast, pancakes, Monte Cristos, soft cheeses, and straight from the spoon.

Strawberry Freezer Jam for 2 pints of berries

2 pints strawberries, mashed with a potato masher, leaving some nice chunks (should make about 2 cups)
Half a 1.75-oz packet of pectin, or about .8 oz. (I use Sure-Jell - though you could use alternatives)
1 1/3 c. sugar

Place the pectin and sugar in a non-reactive skillet or pan and add 1/2 c. water. Stirring constantly, bring to a boil over medium high heat. Continue to stir and boil for a minute and remove from heat. Add the berries and stir for another minute.

Ladle the jam into clean small containers, as many as you need (I used three old jam jars). Cover and let sit at room temperature for a day to let it set, then freeze for a few months or, for immediate use refrigerate for a few weeks.