fresh strawberry jam

Categories: Sauces and Such, Posted by Sandy Bergsten


2 cups sugar

1 large lemon, zested and juiced

1 1/2 pints fresh strawberries, hulled and halved



Combine the sugar, lemon zest, and lemon juice in a small saucepan and cook over

very low heat for 10 minutes, until the sugar is dissolved.

Add the strawberries and continue to cook over very low heat for 20 minutes, until the strawberries release some of their juices and the mixture boils slowly.

Cook until a small amount of the juice gels on a very cold plate from the freezer.

Pour carefully into four 8 ounce canning jars. Keep refrigerated.

Makes 4 cups

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