Quick Strawberry Jam

Today’s the day I put to use all those strawberries I’ve bought. Usually, we’re out picking but with a little one coming in just a few weeks, hubby thought it would be better to just grab some in bulk. So I’ll be making batches of strawberry jam for storage and sale.

One great thing about strawberry season is that the strawberries are plump, ripe, and super sweet at the orchard. They’re much different in taste than your old traditional supermarket. However, if you don’t have an orchard nearby, you can always check to see if your market has local strawberries. This simply means that the farmers have sold their produce to the local supermarket for resale. So essentially you’re getting the same thing as you would if you went to the orchard yourself, only they’ll be a bit more costly than if you picked them yourself.

Here’s a quick recipe for no process, quick strawberry jam that you can place in a container in your fridge. You can’t store this on a shelf or it will mold. However, it should hold up a few weeks in the fridge.

Quick Refrigerator Strawberry Jam

2 cups of strawberries
2 cups of sugar
1 tsp of lemon juice

Wash your strawberries well and place them in a mid sized pot. Crush the berries just enough to release the juices. Place them over medium heat, add sugar and lemon juice and bring to a boil, stirring constantly. Cook the berries and sugar mixture until the sugar is completely dissolved. Increase the heat just a little and cook until the berry mixture gets thick. Test the mixture for your desired thickness by using a cold spoon and placing it on in the mixture. If the mixture gels to a thickness you like, it’s done. I always allow my refrigerator jam to cool a bit before I place it in the container. You should get about 16 oz of jam from this recipe.

Don’t forget to use firm, red strawberries for best results!

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