When strawberries are plentiful at the St. Jacobs market, I love to make several batches of this simple preserve and then store the jam in the refrigerator. I find the whole process of canning a lot of work and this jam is the perfect solution and it also makes a fresher tasting jam! The jam will keep indefinitely in the refrigerator as long as it is securely covered, but it usually doesn't last long. The recipe is 1 pint of strawberries, 1/2 cup sugar and 1 tsp. lemon juice. In a small enamel pot combine quartered berries, sugar and lemon juice. Boil for 10 minutes and then with a slotted spoon remove fruit to a clean jar. Continue simmering juice until it is reduced by half and then fill jar. Allow to cool and then cover and refrigerate. Enjoy!!!!!!
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