Sim­ple Straw­berry Jam

MAKES ABOUT 1 ½ CUPS

Western Living - - FOOD & WINE -

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.

Newspapers in English

Newspapers from Canada

© PressReader. All rights reserved.