Fresh, ripe strawberries are the star of the show in this Easy Strawberry Jam. Sweet and tangy, this is the perfect topping for your morning slice of toast or the best friend to your peanut butter sandwich. So simple to make the kids could do it (with supervision, of course!)
There are a lot of things up for debate right now. Republican or Democrat. Hillary or the Donald. Man or Woman. Black or White. Jelly or Jam. I try to remain neutral and keep this area free of tension caused by whatever is making the world extra hypersensitive lately but really….I think the world is extra hypersensitive lately. The internet does that. It sensationalizes absolutely every little thing. I don’t ever remember so many people having an opinion or being an expert on every single topic that crops up in the world. It’s a little exhausting….just when everyone is finally over the fact that the boy fell in the gorilla pit (yeah, remember that?) someone else gets their undies in a bunch because someone else used the word “inspired” to describe how he was feeling. I know the root of the uproar…but if everyone would just simmer down for one moment and just be. Just be quiet…just be happy….just be.
So, when I get all dizzy from the overhyping of the days news…I retreat to the kitchen. I run quickly and try to think of the most comforting thing to make ever….sometimes it’s pudding…..sometimes it’s ice cream….sometimes it’s savory….but this time…it was jam. Easy Strawberry Jam that was so very therapeutic and simple and mindless. Mindless jam…..away from the internet for a brief period of time but long enough to stop the swirling of hate/whining/finger pointing/preachiness. It was glorious. I love watching the strawberries break down into a sweet gooey pot of heaven. The bubbling and spurting while it cooks is so relaxing….and the stirring, I could fall asleep right now.
Now….who’s ready for the big debate…the Jam vs. Jelly debate. I guess it’s not really a debate when there’s a clear reasoning between which is which. In case you ever wondered, here it is: In jelly, the fruit comes in the form of fruit juice. In jam, the fruit comes in the form of fruit pulp or crushed fruit (and is less firm than jelly). Simple, huh. I bet if we posed this question on the internet someone somewhere would actually try to tell us all that this is not a fact and it’s quite the opposite and they’ll go on and on and on about how we are so wrong. But we’re not…so we will just hang out here in our debate free zone and make some Easy Strawberry Jam.
This Easy Strawberry Jam needs to be on your Sunday breakfast table…along with a loaf of this bread. I fully intend on slathering a slice of toast with my jam while I ignore Facebook and just be.
Easy Strawberry Jam
- 1 3/4 cup granulated sugar
- juice and zest of one lemon
- 2 cups chopped fresh strawberries
- Add the sugar, lemon juice and zest to a medium saucepan over low heat. Cook and stir the sugar until the sugar is completely dissolved.
- Add the strawberries to the pan and continue to cook over low heat for 30 minutes until the mixture is at a low boil. (The mixture should be thickened a bit and almost the consistency of loose jam.)
- Remove from the heat and allow to cool for 15 minutes.
- Transfer to 2 pint jars and seal with the lid.
- Store in the refrigerator for up to 2 weeks.