Simple Strawberry Jam
MAKES ABOUT 1 ½ CUPS
Contrary to common belief, you don’t need vast quantities of berries and an afternoon of free time to make jam—it’s easy to cook up enough for a jar in a single frying pan, and the large surface area helps mashed berries transform quickly into jam. 4 cups strawberries, hulled, or raspberries ½ cup sugar Juice of half a lemon (about 1 tbsp) In a bowl, roughly mash berries with a potato masher (you may need to lean into it at first to get them going) or squeeze them with your fingers. Put mashed berries into a large skillet with sugar and lemon juice and cook over medium-high heat, stirring often and breaking up large chunks of berry with your spoon, until mixture thickens and your spoon leaves a trail across the bottom of the pan. Pour into a jar and cool. Will keep in the fridge for about a month.