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This is a recipe I created last summer after a BBQ with friends that left me with 6 unused cans of frozen lemonade. It makes a light muffin with a surprise in the middle! The jam is especially good with fresh picked strawberries.
FOR THE JAM: In a wide bowl, crush strawberries in batches until you have 4 cups of mashed berry. In a heavy bottomed saucepan, mix together the strawberries, sugar, and lemon juice. Stir over low heat until the sugar is dissolved. Increase heat to high, and bring the mixture to a full rolling boil. Stir often until the mixture reaches 220 degrees F (105 degrees C). Transfer to hot sterile jars, leaving 1/4 to 1/2 inch headspace. Refrigerate until cool. (can be made in advance)