Friday, June 24, 2016

#3898 - 10 Minute Strawberry Jam

(by Shirley McNevich)

1 quart fresh strawberries
1/2 cup white sugar
2 TBSP fresh squeezed lemon juice

Wash the strawberries and remove the stems. Place the strawberries into a heavy duty blender or food processor--beat until strawberries are coarsely chopped. In a skillet over medium heat add chopped strawberries, white sugar and lemon juice--cook/stir 10-12 minutes or until mixture thickens and entire top of the mixture is bubbling. Remove from heat and cool for a few minutes. Pour the mixture into a glass jar--keep the lid OFF and let the mixture cool to room temperature. Screw the lid on the jar and refrigerate until cold. The jam will last in the refrigerator about a week.

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