Summer is on! Strawberries are plentiful, fresh, and locally available so find a local farm to pick ‘em yourself or buy ‘em up and eat your fill. There are so many ways to incorporate luscious, lip-smacking strawberries into your meals and snacks that it was hard to choose just one recipe to share! Here's something that everyone can do with limited resources -- jam in 40 minutes flat!
Quick Strawberry Jam
Recipe from p. 922
1 lb. strawberries, rinsed, hulled, and halved
2/3-3/4 cup sugar, depending on sweetness of berries
2 tablespoons powdered pectin
2 teaspoons fresh lemon juice
Mash strawberries in a large bowl with a potato masher or a fork. Transfer to a 12-inch nonstick skillet and stir in sugar, pectin, and lemon juice. Bring to a boil over moderate heat and boil, stirring occasionally, until slightly thickened, about 5 minutes. Transfer jam to a bowl and cool, then refrigerate, covered, until ready to serve. Cook’s note: The jam keeps, refrigerated in an airtight container, for up to 2 weeks.
Makes about 1 ¼ cups
Active time: 10 minutes
Start to finish: 40 minutes
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