I’ve been experimenting with food lately and I decided, with spring arriving, I want to make some good ol’ JAM! I found a pretty basic recipe and tweaked the sugar a bit (sometimes, too much sugar is a bad thing).
1 pound (container) fresh strawberries, cleaned and cut
1 3/4 cups white sugar
1/4 cup lemon juice
In a wide bowl, crush strawberries.
In a heavy bottomed saucepan, mix together the strawberries, sugar, and lemon juice. Stir over low heat until the sugar is dissolved. Increase heat to high, and bring the mixture to a full rolling boil. Boil, stirring often, until the mixture reaches 220 degrees F (105 degrees C).
Transfer to mason jar and refrigerate.
This recipe yields 1 mason jar worth of jam. I ate mine right away, but there are methods of canning out there that I did not take the opportunity to try just yet.