Easy Strawberry Jam

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StrawberryJam

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.

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