Strawberry refrigerator jam

Yield: 4 servings

Measure Ingredient
2 pints Strawberries
1½ cup Sugar
1 tablespoon Lemon juice

Rinse, hull and slice berries and combine with sugar and lemon juice.

Allow to macerate overnight, stirring occasionally, until all the sugar is melted.

Next day, bring to a boil over medium heat. Remove berries to a bowl with a slotted spoon and cook the syrup to 220 degrees on a candy thermometer.

Replace the berries in the syrup and cook 3 minutes longer. Pour into a clean plastic container and cool to room temperature, stirring occasionally. When cool, cover and refrigerate.

Yield: 3 cups


All recipes courtesy of Nick Malgieri

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