- 2 Ibs Strawberries Use ripe strawberries
- 1 1/2 Cups Granulated Sugar
- 4 oz Lemon Juice 1 medium lemon
Cut the strawberries into chunks and place them in a pot with 1 1/2 cups sugar and the lemon juice. Bring to a boil and then reduce to low heat.
Simmer for about 1 hour on low heat. Stir once in a while.
Half way thru, mash the mixture with a masher. I love to find chunks of fruit in my jam.
Dribble some of the jam onto a wooden spoon and wait a few seconds for it to cool. Run your finger through the jam. If it makes a clear path through the jam and doesn’t fill in, then the jam in ready.
Move the jam from the heat and transfer to a clean jar. Cover and cool completely before moving the jam to the fridge for long-term storage.
Enjoy and Bon Profit!
Did you make this recipe? Tag @joyofspanishcooking on Instagram and hashtag #joyofspanishcooking