Not Too Sweet Strawberry Jam

🧂 Ingredients

• 2 cups strawberries,

  hulled and sliced in half
• ½ cup sugar,

  depending on how many berries you have, how sweet they are, and how sweet you like your jam
• ½ lemon,

  juiced (more if you have more strawberries)

Instructions

• 1 In a large, heavy bottom saucepan, stir the sliced strawberries with the sugar.
  Turn the heat to medium, and cook, stirring, until the sugar melts and the
  strawberries get juicy. (At this point you could add a tiny bit of water if
  you’re concerned, as I was, that the berries would burn. However, I caution
  against this as your berries may end up too soupy. I would say … a drop or two
  of water would be OK.)
• 2 Bring the berry/juice/sugar mixture to a boil and stir in the lemon juice.
  Reduce heat and simmer for about 20 (or more) minutes; you want the jam to
  reduce and thicken before removing from heat. Try the spoon test – dip a spoon
  into the pot of jam to check the consistency of the jam; if it’s very thin and
  liquidy you want to keep it cooking for awhile longer – every so often.
• 3 When jam is thickened, spoon/pour into prepared sterilized glass jars and either
  can or keep in the fridge for 2-3 weeks (or however long it lasts – 2-3 days?).
  Jam will further thicken as it cools.

Nutrition Info