Here’s my mom’s recipe for a quick summer berry jam, the one I made to have with HOT BACON on a toasted bagel in my post above. No canning rigmarole or pectin required. Have it in a bacon and jam sandwich, add PB for a PBJ&B.
Summer Berry Refrigerator Jam
(Makes about 1 jar. Easily doubled or tripled.)
1 lb fresh strawberries
1 1/2 cups sugar (swap in 1/4 c dark brown sugar for 1/4 c. of the white for richer taste if desired)
2 Tbsp fresh lemon juice
½ tsp lemon zest (Optional, but I like it)
Wash, hull, stem and slice the strawberries.
Add them to a large heavy sauce pan with sugar, toss gently to coat.
Stir continually but gently over medium heat, and bring the strawberries to a boil.
Once boiling, add the lemon juice and zest (if using).
Boil for about 15 minutes, or until the jam reaches 220F. The temp is key. Jam will not set if temp isn’t reached.
Stir often, to make sure the jam doesn’t burn.
Pour into a clean jar and allow to cool.
Cover and refrigerate.
Use within about 2 weeks (if it lasts that long).