Ingredients
2 lbs fresh strawberries, hulled and quartered
100 g granulated sugar
½ lemon
pinch of salt
Directions
Step 1
Place the cut strawberries in a 3qt stainless steel pan without adding any additional water, and cook on medium heat, stirring occasionally, until the strawberries break down, release all their juice, and start to thicken. I find cooking the strawberries "dry" without sugar helps concentrate their flavor more and makes it easier to reduce their juices.
2 lbs fresh strawberries, hulled and quartered
Step 2
Add sugar, salt, and lemon juice from 1/2 a lemon. Stir to combine and continue stirring occasionally as jam thickens more.
100 g granulated sugar
½ lemon
pinch of salt
Step 3
Taste the jam as you go and add sugar 1 Tbsp at a time if it's not sweet enough, or lemon juice 1 tsp at a time if it's too sweet. When the jam is thick, remove it from the heat, pour it into a heat proof container, and let cool a bit at room temp (about 30 min-1 hr). Then cover and refrigerate until completely cold, at least 4 hours but preferably overnight.
