This quick strawberry jam comes together in a snap and is good enough to eat by the spoonful.
Quick Strawberry Jam
Makes 2 cups
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- 1 pound fresh strawberries, hulled and chopped
- 1¼ cups (250 grams) granulated sugar
- Juice of 1 lemon
- 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, 20 to 45 minutes. Remove from heat, and let cool for 30 minutes before transferring to a clean jar. Jam will keep refrigerated for up to 2 weeks.
- The ripeness of berries can affect the cook time of jam. This jam could take anywhere from 20 minutes for very ripe berries to 45 minutes for less ripe berries. To test your jam for doneness, scrape the bottom of the saucepan with your spoon—if the jam parts for a few seconds, it is ready.
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