• 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!