Wash the strawberries, drain excess water with paper towels, put in a pot, coat with sugar and lemon juice, then let sit for 30 minutes to 1 hour until the juice is drawn out.
When the sugar dissolves, set on medium heat, agitating the pan from time to time as it simmers. Continue to simmer on medium heat for a short while to maintain the color.
Scum will start to rise, so skim it off as it simmers. Removing the scum is the key to tasty jam!
Remove from heat once the bubbles start to enlarge and there is no more scum, and when the juice thickens. Be careful not to simmer for too long, and leave enough of the juice.
Pour into a boiled sterilized jar, and it's ready! Since it is not a gel-type jam, I store it in the refrigerator and use it up within a week.
If you mix it with milk to make strawberry milk, kids will enjoy their milk! It's also tasty mixed into a sauce for baked sweets!
This recipe makes a runny preserve, but if you want it more jam-like, simmer it for longer. But be careful not to simmer it for too long, or it will harden!
Story Behind this Recipe
Without fail, I make this every year when small strawberries go on sale, This simple recipe that uses only 3 ingredients has been in our family for a long time! Even though it's easy, it gets great mileage. We use it on bread, scones, and in sweets.
The key to maintaining the fresh red color is to simmer it on medium heat for a short amount of time. Please be sure to carefully remove the scum. It makes all the difference in the result.