Oct 22, 201204:16 PMOne More Bite
Strawberry Jam
Rolf Hagberg
There are few things both as simple and delicious as a good batch of jam. Surprisingly, you don’t always need pectin or a bunch of complicated jarring equipment to make it. This recipe for refrigerator jam is not an exact science, so feel free to play around with different fruits and use more or less sugar as desired.
1 pound organic fresh or frozen strawberries
2 cups sugar
2 tablespoons lemon juice
If using frozen berries let them thaw completely.
Mash berries with a potato masher or pulse in a blender.
Place berries, sugar and lemon juice in a heavy saucepan and bring to 220 degrees
using a candy thermometer.
Watch closely so it does not boil over or scorch.
Place in refrigerator and chill completely.
Yields 3 cups
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