Quick Strawberry Jam
For a quick breakfast or snack, toast slices of country-style bread and top with ricotta cheese and a dollop of jam.
- Yield: Makes 1 3/4 cups
Source: Everyday Food, June 2009
- 1 quart hulled strawberries
- 1/2 cup sugar
- 2 tablespoons fresh lemon juice
In a food processor, process strawberries until coarsely chopped. Transfer to a large skillet and stir in sugar and lemon juice. Cook over medium-high, stirring frequently, until jam is thickened and bubbles completely cover surface, 9 to 10 minutes. Transfer jam to a jar and let cool to room temperature. (To store, seal jar and refrigerate, up to 10 days).