It's difficult to describe the experience of picking strawberries from the field but if you have read the children's book Blueberries for Sal you know how easy it is to get lost in the picking and eating of those tasty summer fruits.
Quick Strawberry Jam from Martha Stewart's FOOD magazine.
In a food processor, process 1 quart hulled strawberries until coarsely chopped. Transfer to a large skillet and stir in 1/2 cup sugar and 2 T fresh lemon juice. Cook over medium-high, stirring frequently, until jam is thickened and bubbles completely cover the surface, 9 to 10 minutes. Transfer jam to a jar and let cool to room temperature. (To store, seal jar and refridgerate, up to 10 days). Makes 1 3/4 cups.
Something as lovely as strawberry jam deserves a proper container, don't you think?
