Ingredients

The following ingredients have 4 Servings
  • 1 quart strawberries (chopped (about 4 cups))
  • 1 cup granulated sugar
  • 2 tablespoons lemon juice ((juice from one lemon))
  • 2 teaspoons cornstarch

Instruction

  • In a saucepan over medium heat, add chopped strawberries, granulated sugar, lemon juice, and cornstarch. Stir occasionally until sugar has dissolved (and add a splash of water if your strawberries are not very juicy). Bring to a simmer, then reduce heat to medium-low. Simmer for 10 minutes, stirring occasionally.
  • Remove from heat and gently mash strawberries with a potato masher until desired consistency is reached. Return to heat and cook for another 5-7 minutes, or until mixture has reduced slightly. The mixture should thickly coat the back of a spoon (and will continue to thicken as it cools).
  • Remove from heat and allow to cool before transferring to jars. When filling jars, leave about 1 inch of space at the top - your jam will expand slightly when frozen. Cool jam completely before adding lids. Store for up to 1 year in freezer, or up to 3 weeks in the refrigerator.