Recipe: Fresh Strawberry Jam

Fresh Strawberry Jam

If you missed the Herbal Tea Party class a week or two ago, here is a great way to use up those strawberries on the verge in the fridge. Eat within a week or freeze. Also great on ice cream, puddings, cake.

1 ½ cups sugar

1 large lemon, zested and juice

1 quart strawberries, rinsed and cut into small pieces.

Combine the sugar, lemon zest and juice in a saucepan and cook over low heat for 10 minutes until sugar is dissolved. Add strawberries and simmer over medium low heat until the mixture reaches a slow boil. Keep stirring until it cooks down to jam consistency, it will thicken a bit when cooling. Cool in glass jars, refrigerate and enjoy!

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