Strawberries have been going like hotcakes at the markets out here. And who am I to resist a two-for-one deal on deliciously ripe strawberries?
The problem: too many strawberries to eat ASAP, not enough freezer space to save + no time for baking.
The solution: Small batch strawberry jam!
I tried this simple recipe from Cooking Up a Story. Sort of. A cup of sugar sounded like a lot, so I only used 3/4 c and didn’t bother doing further research because NAP TIME! The result? Kind of runny and still not as healthy as a plain ol’ berry. A tasty mix-in for yogurt, though!
Have you made this recipe correctly? Or small batch jam before without a ton of sugar? Any tips?