Strawberry-Lemon Refrigerator Jam

Post date: May 2, 2017 12:44:24 AM

1 lb. strawberries

1 cup sugar

Grated zest and juice of 1/2 lemon

pinch of salt

Directions:

Wash, stem and chop the strawberries. In a medium saucepan, combine the berries, sugar, lemon zest and juice and salt. Let sit 15 minutes sot he berries start to release some juice, then use a potato masher or wooden spoon to crush them.

Over medium heat, bring the mixture to a boil. Cook, using the spoon or masher to continue crushing berries, stirring frequently and thoroughly to prevent scorching. Mixture will foam, then the foam will subside and the jam will get dark and thick. Jam is ready when the mixture reaches 220 degrees on an instant read or candy thermometer, about 20 minutes of cooking time. (An alternate ready test: place a small plate in the freezer at the start of cooking; around the 20 minute mark, spoon a small amount of jam on the chilled plate and let sit 1 minute. Jam should be thick and jam-like; if not, continue cooking a few minutes more and test again.) Transfer to a lidded jar and refrigerate up to 1 month or freeze up to 1 year.