This super easy, pectin and preservatives-free strawberry jam recipe, comes in handy for a quick breakfast or brunch.
All you need to do is chop the strawberries and cook them in a pan with sugar, stirring intermittently.
Rinse the strawberries in a strainer a few times. Drain all the water and let them dry.
Remove the green stems and leaves from the strawberries. Chop them and set aside for a while.
In a saucepan take the chopped strawberries. Add sugar and lemon juice. Mix well and keep the pan on low to medium-low heat.
The strawberries will leave their juices and begin to cook. Stir at intervals till the strawberries soften and are cooked.
Reduce the heat to low and continue to simmer till the jam mixture starts reducing. Keep on stirring often even when the jam mixture is reducing.
When the mixture starts to leave the sides of the pan, it means the jam has reached its setting point.
Keep the jam bottle in the fridge. Enjoy the strawberry jam as you like.