Ingredients
- 1 quart hulled strawberries
- 1/2 cup sugar
- 2 tablespoons fresh lemon juice
Directions
-
In a food processor, process strawberries until coarsely chopped. Transfer to a large skillet and stir in sugar and lemon juice. Cook over medium-high, stirring frequently, until jam is thickened and bubbles completely cover surface, 9 to 10 minutes. Transfer jam to a jar and let cool to room temperature. (To store, seal jar and refrigerate, up to 10 days).
This whips up quick, dirtied only 2 or 3 dishes, and is a delicious use of strawberries. My husband likes it on toast and I had it on my oat pancakes. Yum!
photo from marthastewart.com
photo from marthastewart.com
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