Quick and Easy Refrigerator Jam

Ingredients

• 1 pint strawberries (about a 1-pound container)
• 1 1/2 cups granulated sugar
• 2 Tablespoons fresh lemon juice

Directions

1. Wash and hull the strawberries, then discard the caps and stems.
2. Slice or chop the strawberries and place them in a medium stainless steel or enamel-lined saucepan.
3. Add the sugar and set the pan over medium-low heat. Bring the mixture to a boil, then stir in the lemon juice. Keep it at a steady boil for 10 to 15 minutes, or until the jam reaches 220°F on a candy thermometer, which is about 8°F above the boiling point of water at your altitude. See below for other ways to test for jelling.
4. Stir the jam often, scraping the bottom of the pan to prevent scorching.
5. Ladle or funnel into a one-pint jar or container. Cover and refrigerate. Take the jam out to use, and refrigerate as soon as possible after each use for the longest storage time (about 3 weeks).
6. Enjoy!

Tips

• The riper the strawberries, the sweeter your jam is going to be.
• There are about 12 ounces in a pint of strawberries. A 1-pound container of strawberries, once hulled, will weigh about 12- to 14-ounces.
• Lemon juice is an important ingredient in this jam, so don’t omit it. Strawberries are a lower-acid fruit, and the higher acidity in the lemon juice helps to set the jam.
• This jam will keep for about 3 weeks in the fridge and 2 to 3 months in the freezer.