Simple Strawberry Preserves

Makes about 2 cups
  • 1 lb. strawberries, rinsed, hulled and halved
  • 3/4 cup sugar
  • 2 tsp. fresh lemon juice

In a large nonstick skillet over medium heat, cook and mash strawberries until softened and fairly chunky. Stir in sugar and lemon juice. Increase heat slightly and bring to a boil; boil and stir occasionally until mixture is thickened and thinly coats the back of a metal spoon without dripping off (5-10 min.). Cool completely in the pan; spoon into a pint-sized container. Cover and refrigerate up to 3 weeks.

Note: The jam will set up slightly as it cools and a tiny bit more so in the refrigerator; be careful not to overcook it or it will be too firm. If the jam seems too loose after cooling, you can cook it a bit longer.