Just in time for all the beautiful strawberries that are available, here’s a quick and really easy recipe. I’ve made this jam for several years now and our family just loves it. During strawberry season, I make a few batches and freeze in small containers.  Slather it on your morning toast, pancakes or waffles.  It’s also great warmed up and drizzled on ice cream.  Happy Spring, y’all.

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Quick Strawberry Jam

2 cups of strawberries, hulled
1/3 cup sugar
1 tablespoon fresh lemon juice

  • Place hulled strawberries in a food processor or blender.
  • Process until smooth or slightly chunky according to the texture you like.
  • In a medium sauce pan, add strawberries, sugar and lemon juice.
  • Over med-high heat, bring to a boil.
  • Let ingredients cook at a rapid boil until thick – about 10 minutes.
    • you will notice when the mixture has thickened
  • Pour into a jar and let cool at room temperature.
  • Cover and store in fridge for up to 10 days.
  • Can be frozen for future use.
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