Strawberry Jam

Even if you don’t “can”, you can make this simple “refrigerator” strawberry jam. The amount is small enough to use up quickly. Photos by Erin Feinblatt.

Makes 2 cups

2 baskets fresh ripe strawberries, washed and hulled and sliced in half

14 cup local honey

12 cup granulated sugar

2 tablespoons fresh lemon juice

Combine all ingredients in a large to medium heavy saucepan. Bring to a boil and skim off any foam. Reduce heat and cook over medium heat, mashing the strawberries slightly with a wooden spoon, for approximately 30–40 minutes. You may need more or less time to reach a jam consistency. When done, pour into jars, cool and refrigerate until needed.

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