Strawberry jam

By Jason Skrobar
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  • 8 cups strawberries (aprox. 3lbs), quartered and hulled
  • 2-1/2 cups granulated sugar
  • 1 teaspoon vanilla extract (optional)
  • 3 tablespoons fresh lime juice


  1. Place strawberries in a large pot and toss with sugar. Let the strawberries sit for an hour or so to encourage the natural juices to escape from the fruit.
  2. Place the pot over medium high heat and bring the fruit to a simmer for about ten minutes. Stir in vanilla extract and increase the heat to medium high. Let the fruit mixture come to a boil, stirring frequently with a wooden spoon. The strawberries will start to break down and the jam will start to thicken - about 40 minutes.
  3. We’re almost there! Stir in lime juice and continue to cook for an additional ten minutes. The jam should start to become thick and glossy. If it’s still a bit too runny for your liking, continue to cook for an additional five to ten minutes or so.
  4. Remove from heat and spoon into mason jars and seal. The jam can be kept in the fridge for up to two weeks or in the freezer for up to a year.

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