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For a quick breakfast or snack, toast slices of country-style bread and top with ricotta cheese and a dollop of jam.

Source: Everyday Food, June 2009
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201
  • marisafilion
    26 JUN, 2017
    Coud be frozen?
    Reply
    • ALR6729428DW
      23 AUG, 2018
      Yes, it can be frozen...I would use a ice tray and freeze it in cubes then put the cubes in a freezer bag
  • ALR6729428DW
    23 AUG, 2018
    I made this recipe tonight with a few changes. First, I had almost 2 qts of fresh berries. Second, I sliced them by hand then smashed them with a potato masher while cooking until I was happy with the texture. Third, I increased the sugar to 3/4c initially and added almost another 1/4c while cooking. Some of my berries where very ripe and some not so much. I added 3 TBS of lemon juice. I also cooked my berries much longer than directed. I like my jam thick and spreadable with little chunky bits. I achieved this by cooking the jam longer and reduced it until it was thick enough that when I drug my spatula through it it didnt move to try and fill in. I ended up with 1 pint and a 1/2 pint from starting with 7 cups. I would have had almost triple the finished product had I cooked in less, again, personal choice. In the end, it is fantastic. Not overly sweet and little tart and wonderful strawberry flavor. It's a keeper! Thanks for Sharing
    Reply
  • ALR6729428DW
    23 AUG, 2018
    I made this recipe tonight for the first time. I usually use sure jell or pectin as a thickener but chose to cook the berries until the jam was thick enough that when I pulled a spatula through it, it didnt move to fill in the line I just made. I do this alot when making jam because sometimes it wont set up enough when cooked and can be a little on the runny side. I hand slice my berries and then mash them to the desired consistency with a simple potato masher during cooking. I had 7 cups of sliced fruit so it was almost double the recipe. I added 3/4 cup sugar and 3 TBS fresh lemon juice and a pinch of salt!
    Reply
  • susanhernandezt
    7 AUG, 2018
    Love this recipe! Now when our young grandson comes over and I ask him if he wants jelly, he asks if it is homemade! Great recipe. Adding blueberries to the strawberries today.
    Reply
  • motherwell2
    12 AUG, 2017
    I made it with one pound of strawberries, one cup of sugar and 2 tablespoons of fresh lemon juice. Cooked it to 220 degrees and it is delicious. I used to make large batches that cooked forever and now I have a the same delicious taste in a short time.
    Reply
  • lillianeva8545081
    26 JUN, 2017
    I'm in the UK what's a quart
    Reply
    • deliavickers
      19 JUL, 2017
      it's just shy of a liter. Our system is not precise like the metric system is, but you can google a conversion chart.
    • Buzzybeebakery
      26 JUN, 2017
      4 cups :)
  • kcksews
    2 JUL, 2017
    Made this using the very small yield of berries from our strawberry patch (slightly less than a quart before hulling). Trimmed & cut up by hand, reduced sugar to 1/4 cup + teaspoon or so and a little more than 1 Tablespoon of fresh squeezed lemon juice. Used a lg. skillet and cooked med-high heat for full 10 minutes per recipe~ perfection!
    Reply
  • farmingfor5649876
    9 JUN, 2017
    Super quick and easy! Best of all, simple ingredients and real strawberry taste! Scrumptious!!
    Reply
  • MS10337527
    27 MAY, 2017
    This was so easy! Bought strawberries that were too ripe for us. Followed the instructions and got strawberry jam. Make sure to use the large skillet, stir frequently, scraping the sides with a rubber spatula. Mine started thickening at the 8 minute mark but let it go for the full 10 minutes. Came out perfect. Thanks, Martha!
    Reply
  • MS12091863
    10 JUL, 2015
    This recipe worked well for me. I encourage the use of a large skillet as directed, and I cooked mine a few minutes longer - I think both of these tips helped me achieve the consistency I was looking for. Yum!
    Reply

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