Makes 1 Jar
1 1/2 pounds of strawberries, hulled and cut into quarters. Cut larger berries into eighths.
1 cup sugar
Juice from one lemon
Place a small glass plate in the freezer.
Combine strawberries, lemon juice and sugar in a medium saucepan. Set over low heat and warm until sugar is dissolved, stirring often. Continue cooking berries until mixture is jammy and thick, about 30-40 minutes. Stir often to prevent burning on the bottom of the pot. Lower heat if necessary.
To test the jam, scoop a small spoonful onto the dish you placed in the freezer. Once the gel firms up on the plate, the mixture is ready. If you can drag your finger through the sauce and it stays in place, it's firm. Remove from heat and let cool. Transfer to a jar or container and refrigerate.
- Toss them with a little sugar and some aged balsamic vinegar then serve over vanilla ice cream.
- Freeze them to plop into water or wine spritzers, or use in a smoothie.
- Slice them and add to your water bottle.
- Pickle them! I've been seeing pickled strawberries all over the place these days, so if you do this, consider yourself on the cutting food trend!