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Strawberry Basil Shortcakes
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Fresh Strawberry Jam

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, and cake.
Author Susan Evans, Certified Clinical Herbalist

Ingredients

  • 1 cup sugar
  • 1 large lemon zested and juiced
  • 1 - quart strawberries rinsed and cut into small pieces.

Instructions

  1. Combine the sugar, lemon zest, and juice in asaucepan and cook over low heat for 10 minutes until sugar is dissolved. Addstrawberries and simmer over medium-low heat until the mixture reaches a slowboil. Keep stirring until it cooks down to jam consistency, it will thicken abit when cooling. Cool in glass jars, refrigerate, and enjoy!