Now here’s a recipe with multiple uses. This can be used for jam on your toast, ice cream and cake poté filling.

I only make small batches. One pound of strawberries and half the sugar of other recipe’s. Big chunks of strawberries simmered to perfection. Low in sugar. No pectin.

INGREDIENTS

• 1 pound Strawberry
• 1/2 cup Sugar
• 1/2 Teaspoon Vanilla
• 2 Tablespoon Lemon Juice
• Water to cover berries by 1”inch

DIRECTIONS

• Take the tops off the strawberries and clean under water.
• Cut strawberries up into chunks.
• Place the strawberries in a medium sauce pan with the water.
• Add sugar and lemon juice
• Turn the fire on to medium and bring to a full boil. Turn the heat down so it simmers.
• Continue to stir as it thickens.
• When the jam is thick enough that it sticks to the spoon when turned on side. Remove from fire.
• Add vanilla and stir really well.
• Add to mason jar and completely cool. Put it in refrigerator.
• Jam will thicken as it cools.