Quick jams are fast and easy, requiring less time and fewer ingredients than the preserves most people put up over the summer. They also won't last as long, but that's okay—they're so good, people will eat them up pretty quickly.
You can use whatever berries you like for this recipe—and they can be fresh or frozen. If using frozen berries, you may want to start them out in the skillet (or pot) and let them cook down. Most frozen berries will break down automatically when cooking (If they don't, then you can throw them in the food processor or blender before adding the sugar and lemon juice). If using fresh berries, follow the directions for the food processor below.
This recipe is from Martha Stewart's Website.
INGREDIENTS
- 1 quart hulled strawberries
- 1/2 cup sugar
- 2 tablespoons fresh lemon juice
DIRECTIONS
- In a food processor, process strawberries until coarsely chopped.
- Transfer to a large skillet and stir in sugar and lemon juice.
- Cook over medium-high, stirring frequently, until jam is thickened and bubbles completely cover surface, 9 to 10 minutes.
- Transfer jam to a jar and let cool to room temperature. (To store, seal jar and refrigerate, up to 10 days).
Any sealing jar or container will work for storing your jam. Just remember to keep it refrigerated.
