Strawberry JamDitte Isager
Adding grated apple, a pectin-packed fruit, naturally jells the jam and gives it a pleasant tartness.
Recipe information
Yield
Makes about 1 1/2 cups
Ingredients
1 pound fresh (or frozen, thawed) hulled, quartered strawberries
2/3 cup sugar
1 large Granny Smith apple, peeled, coarsely grated
1 tablespoon fresh lemon juice
Preparation
Combine 1 pound fresh (or frozen, thawed) hulled, quartered strawberries and 2/3 cup sugar in a large heavy skillet. Stir in 1 peeled, coarsely grated large Granny Smith apple. Cook over medium-low heat, stirring and breaking up strawberries, until sugar dissolves. Simmer until jam is thickened, 10-15 minutes. Stir in 1 tablespoon fresh lemon juice. Transfer to a bowl or jar; let cool. Cover and chill until set, about 2 hours. Keep chilled; serve within 2 weeks.
Recipe notes
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