Strawberry Jam, Quick

By MarieR

Bake from Scratch, June 2016
In the height of summer, a berry surplus makes jam a no-brainer. And the process doesn't have to take over your kitchen. Here are two quick jam recipes that you can use to make cookies, cakes, and bars galor

Ingredients

• Makes 2 cups
• This jam comes together in a snap and is good enough to eat by the spoonful.
• 1 pound fresh strawberries, chopped
• 1 1/4 cups (231 grams) sugar
• Juice of 1 lemon

Details

Adapted from bzakefromscrastch.com

Preparation

Step 1

1. In a medium saucepan, combine strawberries, sugar, and lemon juice. Bring to a boil over medium-high heat. Cook, stirring frequently, for 5 minutes. Reduce heat to medium-low, and cook, stirring frequently and mashing berries with a potato masher, until mixture thickens, 30 to 45 minutes. Remove from heat, and let cool for 30 minutes before transferring to a clear jar. Jam will keep refrigerated for up to 2 weeks.