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

Take advantage of fresh strawberries and make this easy jam that you can freeze for later use.
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Course: Breakfast
Cuisine: American
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Servings: 4
Author: Donya | asouthernsoul.com

Ingredients

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

Instructions

  • 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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