- 16 oz. strawberries, hulled and coarsely chopped
- 1/2 c. sugar
- 2 T. lemon juice
Mix strawberries, sugar and lemon juice in a heavy bottom sauce pan.
Stir over medium low heat until the sugar is dissolved.
Increase heat to medium high and bring mixture to a rolling boil.
Stir frequently, mashing the strawberries with a wooden spoon. Let the mixture boil until thickened, about 10 minutes.
Transfer jam to a jar and let cool to room temperature. Store in the fridge for up to 10 days.
Pair with your favorite Effie's Biscuits!