June 5, 2020
If you love strawberries and think they're even better spread across a biscuit, then you are going to want this recipe! This strawberry jam recipe features instructions without adding the extra pectin.
1 3/4 cup granulated sugar
juice and zest of one lemon
2 cups chopped fresh strawberries
Add the sugar, lemon juice and zest to a medium saucepan over low heat. Cook and stir the sugar until the sugar is completely dissolved.
Add the strawberries to the pan and continue to cook over low heat for 30 minutes until the mixture is at a low boil. (The mixture should be thickened a bit and almost the consistency of loose jam.)
Remove from the heat and allow to cool for 15 minutes.
Transfer to 2 pint jars and seal with the lid.
Store in the refrigerator for up to 2 weeks.
recipe sourced from thesuburbansoapbox.com