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Quick Strawberry Jam

2 pounds fresh strawberries

3 TBS fresh lime juice

1 1/2 cups sugar

1 TBS lime zest

  • Wash strawberries well. Remove stems and dice. Combine all ingredients in a medium sized pot. Mash mixture with a potato masher to help break strawberries down.

  • Bring mixture to a boil in a pot at least twice the size of the mixture and stir s occasionally. Lower heat to medium-high and simmer for 15 minutes, stirring often. Do not leave this on the stove unattended.

  • The mixture will foam up and then as it is getting reduced, calm down and thicken up a little. The best way to tell if it is close to ready is to dip a spoon or spatula in every so often. First, the jam will begin to lightly coat the spoon, later it will drip/slide off in sections. That’s when you know it is ready.

  • Remove from heat and allow mixture to cool completely. Store in a mason jar or glass bowl with lid and refrigerate until ready to use. Stays good for 2 weeks in your refrigerator.

  • Tips: Use a larger pot than you need to prevent splatter. If the jam is not as thick as you would like it after it has been completely chilled, simply return it to a pot and allow it to boil again for 7-10 minutes. Repeat cooling process.

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