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.
AuthorSusan Evans, Certified Clinical Herbalist
1large lemonzested and juiced
1 -quartstrawberriesrinsed 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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