Small Batch Strawberry Refrigerator Jam (3 Ingredients)

The vibrant ripe strawberries at the Sunday Farmers' Market may be the closest we get to a farm-to-table experience, but unless your family eats them all in the car on the ride home (✋), they can turn rather quickly. If you find yourself with fruit that is starting to form dark spots (maybe because you went back and bought an extra 1/2 flat?) here's what to do: 

1. Wash and hull the strawberries. Cut off dark spots and slice or chop the strawberries in pieces to make 3 cups of berries (about 1 1/2 pounds).

2. Put the berries in a medium stainless steel pot or enameled dutch oven with 1 cup of sugar. Bring to a boil over medium low heat, add 3 tablespoons of fresh lemon juice and use a potato masher to break down the berries. 

3. Cook over medium heat at a steady low boil for about 20-30 minutes, stirring frequently so there's no scorching or burning of the fruit. Cook until a spatula swiped across the bottom of the pot leaves a separation in the middle of the jam and/or the temperature on a candy thermometer reaches 220ºF. (Note: For other ways to test if jam has set, see the Spruce Eats link here. The Splendid Table who wrote this recipe says to follow exact ingredient amounts for best results.)

4. While the jam is cooking, wash two 1/2 pint glass containers with sealable lids (shown in photo) or one 1 pint container in soapy water, rinse and wipe dry. Ladle or funnel the prepared jam into the container(s) and refrigerate. Jam will keep for 2-3 weeks in the fridge or can be frozen for up to 3 months.

5. Repeat next week! 

My Paleo Marin Rating: 3.5 Persimmons*

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Recipe adapted from The Splendid Table link here.

*My Paleo Marin Rating between 1-5 Persimmons

I try out these recipes so you don't have to (and modify them for Paleo where possible). The rating will reflect my opinion of the final result in terms of taste, ease of preparation, nutrition, and sometimes, cost.