Strawberry Freezer Jam

I LOVE strawberry freezer jam.  It might even be my favorite food.  Right up there with homemade chocolate covered strawberries! This is a pretty straightforward recipe, direct from the Ball company, but it can't be beat for ease and deliciousness, with not too many calories! I make double batches, but this recipe can be cut in half.

Ball Freezer Jam: 
8 cups Mashed berries
3.5 cups Sugar (I use Splenda)
10 Tbsp pectin (No cook, Ball Freezer Jam pectin, specifically! Look at the label!)


Driscoll's brand strawberries are the best to use for freezer jam because they are ripened before they are sold, so you don't have to pick through, and they are consistently sweet.  I also like to add a little bit of lemon zest, as I think it helps the taste of the Splenda blend in, and adds a little zip.  I've also made it with 1/2 and 1/2 frozen rhubarb that was defrosted and drained.  Has good flavor, but I still like the classic the best!

With this recipe, the calorie count ends up being a little under 10 calories per tablespoon... none to shabby!