Summertime is strawberry time in California. When you have plenty, you can make this simple “refrigerator” strawberry jam and spread without the extra step of "canning." The amount is small enough to use up quickly and it’s delicious on your morning toast, inside crepes or spread on a cake. You won’t have a problem eating it up within a couple weeks or make it “freezer” jam and store it in your freezer for up to six months.
Ingredients
- 2 baskets fresh ripe strawberries, washed and hulled and sliced in half
- ¼ cup local honey
- ½ cup granulated sugar
- 2 tablespoons fresh lemon juice
Preparation
Combine all ingredients in a large to medium heavy saucepan. Bring to a boil and skim off any foam. Reduce heat and cook over medium heat, mashing the strawberries slightly with a wooden spoon, for approximately 30–40 minutes. You may need more or less time to reach a jam consistency. When done, pour into jars, cool and refrigerate until needed.
About this recipe
This jam recipe works with a variety of different summer fruits. Because of high sugar (brix) content and pectin in summer fruits, you don't have to add pectin or load up on the sugar. We enjoyed the extra touch of honey as a sweet alternative in this recipe.
