Berry and Lemon Freezer Jam

Measure out your frozen berries directly into a large, heavy-bottomed pot—no need to thaw.

Wash the lemon, then zest it directly into the pot using a fine grater. Cut the lemon in half and squeeze all the juice in as well.

Set the pot over medium-high heat. Stir frequently as the berries begin to thaw and release their liquid, breaking up larger strawberries with your spoon.

Once the mixture is bubbling and the fruit is mostly broken down, add the white sugar all at once.

Stir continuously until every grain of sugar has dissolved—this takes about 3-4 minutes.

Reduce heat to medium-low. Let the mixture simmer gently, stirring every few minutes, until it thickens noticeably and the color deepens, about 20-25 minutes.

To test doneness: drop a small spoonful onto a frozen plate. If it holds its shape and wrinkles when pushed, it's ready. If it runs, cook 5 more minutes.

Remove from heat and let cool for 15 minutes, stirring occasionally.

Ladle into clean freezer-safe containers, leaving 1/2 inch of headspace at the top.

Let cool completely to room temperature, then seal and freeze for up to 6 months. Thaw in the fridge overnight before using.