Strawberry Jam

It’s strawberry season and you’ll find that southeast Louisiana grows some of the sweetest strawberries in the country. It’s the perfect time to make strawberry jam.   Making a batch of jam doesn’t have to be intimidating. My recipe is easy to prepare, and doesn’t require processing the jars for long-term storage.  Simply store the jars in your refrigerator.  Trust me, it won’t last long. 

When there's homemade jam in my refrigerator it gains a new life in both sweet and savory dishes.  Whisk a spoonful into vinaigrette to balance acidity.  Stir red-pepper flakes into jam and glaze chicken or ribs. For a dreamy dessert, drizzle strawberry jam on cloud-like meringues, which are always a springtime favorite.  So when you purchase that flat of succulent strawberries at your farmers market, cook up a batch of strawberry jam and your morning toast will thank you. 

 

Strawberry Jam

Makes 2 cups

 

2 pounds strawberries, stems removed

1 cup sugar

1 Tablespoon lemon juice

two 8-ounce jars with lids

1. Crush each strawberry with your hands until almost falling apart.

2.  Place crushed strawberries and any released juices, sugar and lemon juice into a medium heavy pot.  Bring to a boil, frequently stirring, until sugar is dissolved and more juices are released, 3-5 minutes. 

3. Reduce to a simmer, stirring occasionally, and cook until the juices reduce to a jam like consistency, 30-40 minutes. 

4. Divide between jars, cover and chill for up to 4 weeks.