Strawberry refrigerator jam
YIELD
1 pint
1 pint
COOK TIME
15 minutes
15 minutes
TOTAL TIME
15 minutes
15 minutes
You don't need any pectin or canning experience to make this easy strawberry jam. Just three ingredients and a few minutes on the stove and you've got a great spread for your toast or pb&j.
Ingredients:
- 2 pounds hulled strawberries
- 3⁄4 cup sugar
- 2 tablespoons lemon juice
Directions:
Remove the hulls and any green bits off of your strawberries and roughly chop.
In a pot over medium high heat, add your chopped strawberries, 3/4 cup sugar and 2 tablespoons of lemon juice.
Cook, stirring often, for 10 minutes or until everything starts to soften and become jammy. If you want smoother jam, you can use a potato masher to mash the strawberries up a bit more.
Once you get to the consistency you like (remember it will firm up a bit in the refrigerator), remove the pot from the heat and allow to cool slightly.
Move the jam into a jar or covered container and leave on the counter until it is fully cooled (an hour or more).
Move jar or container to the fridge and keep for around 2 weeks.