by Francesca Patterson
Finally, my favorite time of the whole year, strawberry season is here. It is always so short but it is so sweet, and you have to make it last while you can. I make sure to cut the green tops off the ripest batch I find at the market, seal them in a Ziploc bag, and squirrel them away in the freezer for the rest of the summer. This way, I have perfect strawberries for my smoothies and parfaits. I have always wanted to make my own strawberry jam but was unexplainably intimidated by the idea of it. I decided to experiment with using lemon juice since it has its own natural pectin, and it leaves you with a simple but zesty outcome. Just three ingredients and 15 minutes on the stove, and you have a whole jar of strawberry jam to put on everything…and I mean everything. Enjoy this summertime staple that you can freeze and save for the colder months.
Tablespoons of Lemon Juice
16 oz. of fresh strawberries (diced)
3/4 Cups of Sugar