Bright red flats of strawberries have started hitting grocery store shelves and farmers market stalls, indicating that summer is, in fact, here in full force. Do as the pros do and make that loving feeling go a long way — grab a flat and get to jamming.
- Add whole, de-stemmed strawberries (slightly under-ripe berries work best) to your food processor and process until coarsely chopped.
- Transfer strawberries to a large skillet and stir in sugar and lemon juice. This is an important step, as the skillet spreads out the ingredients, helps evaporation, and aids the thickening process.
- Fire up skillet and cook over medium-high heat, stirring frequently, until jam is thick and bubbles completely cover the surface, roughly 10 minutes.
- Transfer jam to a sealable glass container and let cool to room temperature.
- To store, seal jar and refrigerate for up to 10 days.