It feels far more indulgent and impressive than it is to whip this up, fresh, after dinner and drizzle it on ice cream -- for yourself, for guests. Then save the rest for toast, yogurt, whatevs.
Small-Batch, Quick Strawberry Jam
Smear it on toast, swirl it into yogurt, put it on ice cream, eat it straight with a spoon... all good options.
- 8 cups strawberries, hulled and quartered (or cut into smaller pieces, depending on size)
- 2 tablespoons fresh squeezed lemon juice from 1 lemon
- Zest from 1 lemon
- 2 tablespoons turbinado sugar
Heat a large pot over medium heat until hot. Add the strawberries, lemon juice, zest and sugar, mixing well with a wooden spoon.
Stirring occasionally, allow to cook until the strawberries break down and the juices thicken and become a darker color, 25 to 30 minutes. Lower the heat if it looks like it's burning. Store in a sealed container in the fridge for up to 10 days.
From the Kitchen
How other cooks made this recipe
I bought three plums at the store without much of a plan for them, but then I remembered this small-batch jam and I got to chopping. It's soooo good. I stirred this into overnight oats and plan to plop a spoonful on top of ice cream later.