We often overhear people in our pick-your-own strawberry fields talking about making their own strawberry jam with the berries they bring home. This recipe is easy to make and doesn’t require canning. Just cook, refrigerate and enjoy.
Makes: 3 half pint jars
1 quart fresh strawberries
1 cup granulated sugar
2 Tbsp. lemon juice
Hull and slice the strawberries.
In a large saucepan, combine the strawberries, sugar and lemon juice. Bring to a rolling bowl and stir often with a metal spoon. Reduce the heat to medium and simmer for 10-12 minutes.
To test if the jam will set, put a small plate in the freezer. Spoon a bit of jam on the plate. If it runs, continue cooking a few more minutes. If it firms up when it hits the cold plate, the jam is ready.
Fill clean, glass jars with the jam and allow to cool. Cover and refrigerate.