The strawberry plants that I planted in the strawberry boat are making lots of fruit this spring.
I picked a quart and decided to make a quick strawberry jam.
Wash and cap, then chop coarsely in food processor.
Pour into pot or skillet, add 1/2 cup sugar and 2 tablespoons lemon juice. Cook over medium-high, stirring frequently until jam is thickened and bubbles completely cover surface.
Pour jam into jar and let cool to room temperature. To store, seal jar and refrigerate up to 10 days.
Homemade chevre (from my goat milk) and strawberry jam on a gluten free English muffin.
Yum!
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