Strawberry refrigerator jam
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.
- 2 pounds hulled strawberries
- 3⁄4 cup sugar
- 2 tablespoons lemon juice
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.