Now that strawberries are in season, I thought I’d try my hand at jam. This is a pretty simple recipe, and the result is a bit looser than store jam, but it is sooo good! I kept the berries on the chunky side because I thought it would be fantastic on top of waffles, in yogurt, or spooned over vanilla ice cream. It will last a week in the fridge, or you can freeze it – although I’m pretty confident it won’t last that long around here!
- 1 quart of strawberries, rinsed and hulled
- 1/2 cup granulated sugar
- juice of half a lemon
- 1/2 teaspoon vanilla extract
1. Slice strawberries, and place them in a large skillet with the sugar and lemon juice.
2. Cook over medium-high heat, until the berries begin to break down and the mixture thickens – about 10 to 15 minutes. Make sure you stir frequently with a wooden spoon.
3. Remove from heat, let cool a bit, and add the vanilla extract. Pour in jars and store in the refrigerator.
