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.
