For a quick breakfast or snack, toast slices of country-style bread and top with ricotta cheese and a dollop of jam.
- Makes 1 3/4 cups
- 1 quart hulled strawberries
- 1/2 cup sugar
- 2 tablespoons fresh lemon juice
In a food processor, process strawberries until coarsely chopped. Transfer to a large skillet and stir in sugar and lemon juice. Cook over medium-high, stirring frequently, until jam is thickened and bubbles completely cover surface, 9 to 10 minutes. Transfer jam to a jar and let cool to room temperature. (To store, seal jar and refrigerate, up to 10 days).
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