Strawberries were 75 cents a piece last week. I was all out of jelly, so one thing led to another... This recipe is super easy and it turns out great... no extra trips to the store for pectin necessary.
4 cups strawberries hulled and cut in fourths
2 cups sugar
2 tbsp lemon juice
Put strawberries and sugar in pan and cook them stirring often until they reach a boil.
Reduce the heat to a simmer and simmer until reduced in half.
The longer you cook the strawberries the thicker your jam.
When finished thickening , add in lemon juice to the mix.
Pour jam into ball freezer jars.
Chill overnight in the fridge, then move to freezer for storage.
This blog is linked to:
Two For Tuesdays