I really shouldn’t be left alone in the kitchen after dinner. I keep making things. Tonight, I thought of making either blueberry muffins or scallion goat cheese muffins, but ended up making jam. Go figure.
I’ve had the recipe for strawberry jam since 2008. I don’t even remember where I got it from. I make jam every now and then when my fancy strikes. Given how much bread baking I’ve been doing lately, it just didn’t feel right to eat home-baked bread with store-bought jam. Anyway, here’s what you need:
- 4 cups halved strawberries
- 1 cup sugar
- 2 tablespoon fresh lemon juice
Combine strawberries and sugar in a medium saucepan.
Bring to a simmer over medium-high heat, stirring frequently.
Reduce heat to medium.
Simmer 1 hour or until thick, stirring occasionally. There’s definitely a lot of stirring involved, so be warned.
Remove from heat, and stir in lemon juice. Cool to room temperature. Yield: 2 cups.
Here’s my homemade fresh strawberry jam!
I usually put the jam in a glass jar that stays in the refrigerator for up to a month.