From the Cook
From the Cook
From the Cook
From the Cook
From the Cook
1/6
Strawberry Jam (without pectin)
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Instructions
1
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Prepare the strawberries buy cutting off the tops.
2
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Place the strawberries, sugar, juice squeezed from lemon, and salt to medium sauce pan over medium low heat. Stir it regularly.
3
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Once the sugar has completely dissolved, mash the strawberries into small bits, bring the jam to a low boil, drop the heat to low and let simmer until it thickens to desire.
4
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Remove and let cool. Place in an airtight container with a tight fitting lid and store in fridge for up to 3 months or freezer for up to one year.
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