Strawberry Jam
In celebration of our first strawberries of the season, here is a three-ingredient jam recipe that the whole family will love! Try it on a tasty slice of sourdough or milk bread from our partners at Bench Flour Bakery.
Recipe
Portion: 1 3/4 cup
Prep Time: 20 minutes
Ingredients
2 tablespoons of lemon juice
3/4 cup of sugar
16oz (1lb) of cleaned stem-free Strawberries
Instructions
In a heavy bottom saucepan, mix strawberries, sugar, and lemon juice.
Stir over med-low heat until the sugar is dissolved.
Increase heat to med-high and bring mixture to a rolling boil.
Stir frequently mashing the strawberries as you stir, continuing to boil, until jam is thickened and bubbles completely cover the surface of the jam. (about 10 minutes.)
Transfer jam to a jar and let cool to room temperature.
Seal jars and store in refrigerator for about 10 days (or freeze)
Recipe Notes
Pro Tip: Add some lemon zest for an extra pop of brightness!
If you want a less chunky jam, you can process the fruit in a food processor before cooking or use an immersion blender while the fruit cooks.
