I've discovered the easiest way to make jam. Or, close enough. You can do this with pretty much any fruit. I chose strawberries because they were in season. I think they're out now but for some reason they're still all over the place.
All you need is:
It's equal parts fruit and sugar. I used about 3 cups of strawberries to 3 cups of sugar. It seems like a lot of sugar. And, to be honest, I don't always use that much. Depends on my mood. I think here I used 2.5 cups. But, feel free.
You just hull and slice the berries, put them in a sauce pan and pour the sugar over them.
Over medium high heat smash up the berries a bit with a potato masher and bring to a boil then turn down to a simmer.
Simmer over medium low heat for about 30 minutes. Or, until it gets thick like this. Take it off the heat and let it cool. It gets thicker as it cools.
Once it's cool, put it in jelly jars. I don't boil jars. I don't use pectin. No one has died as a result. I think if you wash the jars in your dishwasher or really hot water, you're good.
You can't keep this in a cupboard though. It has to be refrigerated or frozen. I freeze it all the time. I don't know how long it will last because we eat it a lot. But, I think I've kept some in the freezer for 4 or 5 months and it was fine.
This is really good with blackberries too.
This is it on a scone. Yummo!
My upcoming novel Flesh of My Flesh stars Delilah, a fictional TV Chef who stirs up a whole lot of trouble and a little food. Probably better than you'll find here. These recipes are inspired by her, my love of food and overall laziness.