When I saw the first luscious strawberries of the season at the farmers market, one thought came to mind: Strawberry Jam.  I had a Quick Strawberry Jam recipe from Martha Stewart that I’ve been wanting to make, so I went for it.  I changed things up every so slightly and here’s what I did:

I hulled and chopped 2 overflowing green baskets worth of strawberries (I chopped them rather than put them in the food processor because I like some texture to my jam).

I added ½ cup of sugar and 2 Tablespoons of lemon juice and cooked over medium-high heat for about 10 minutes, until it was the thickness I liked.

It lasted 10 days until it was all gobbled up.  The kids had it on they PB&J, my husband put it on toast, and I stirred it into Greek yogurt.  The verdict: I thought it was a bit too sweet (and the strawberries weren’t even the uber sweet ones yet), my sweetie-loving husband also thought it was too sweet.  So, next batch I’m going to use only 1/4 cup of sugar and 1 Tablespoon lemon juice and see how that tastes; maybe I can get it down to even less sugar than that!  One more note – you could make a really big batch of this and freeze it in smaller containers and skip the whole sterilizing process!