UPDATES 
Easy Berry Freezer Jam
What you’ll need
You shop for many of the ingredients in this jam with your Bridge Card and Double Up Food Bucks. This recipe doesn't use pectin, a thickener used in cooking and baking. This recipe relies on the natural pectin found in berries, as well as the sugar, to create a saucy jam. Pectin can be added to make it thicker - about 2 tablespoons should work!
Instructions
Print
Sourceadapted from Maureen Abood
1. Wash fresh berries. If using strawberries, hull the berries to remove stems.
2. Combine berries, sugar, and lemon juice in a large heavy saucepan. Bring to boil over medium-high heat, then reduce the heat to medium. Mash the fruit with a large spoon, ladle, or potato masher.
3. Simmer until the mixture thickens, typically 15 to 25 minutes. Once done, remove from heat.
4. Transfer to canning jars or freezer containers leaving 1/2-inch space at top. Seal jars/containers. Let stand at room temperature until cool.
5. Refrigerate up to 3 weeks or freeze up to 6 months. NOTE: This recipe should not be used for canning.
