June 9, 2009

Quickest Strawberry Jam

For a quick breakfast or snack, toast slices of country-style bread and top with ricotta and a dollop of jam. ( or just eat out of the jar like Bex does. That is my gauge of culinary success)

Makes 1 3/4 cup ( if you don't have little hands sneaking berries)

2 cups hulled Strawberries
1/2 cup sugar
2 TBSP fresh lemon juice (just go out to your tree and pick one...right?)

In a food processer, process berries until coarsely chopped, or if you are a ninja go crazy with a knife. Transfer to a large skillet and stir in the sugar and lemon juice. Cook over medium ish heat, stirring frequently, until the jam is thickened and bubbly, about 9-10 min. Transfer jam to a jar and let cool to room temperature. ( To store, seal jar and refrigerate, up to 10 days, but I promise it will be gone before then!)

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