by Carrie Gee
- 1 3/4 cup sugar
- 1 lemon, zested and juiced
- 1 1/2 pounds strawberries, cut into what ever size pieces you prefer in your jam
Combine the sugar, lemon juice and zest in a medium saucepan. Heat on low for approximately 10 minutes or until sugar is completely dissolved. Add the strawberries and continue cooking for 20 minutes. Cover the pan with a ventilated lid, and continue cooking for up to another 20 minutes.
Test jam mixture on a very cold plate to see if it gels slightly. When it does, it’s done. Please note, this is not a firm jam, it’s meant to be served with a spoon. This jam can be served right away or canned in sterilized jars and refrigerated or frozen.
Yield: 2 small jars of jam