Weekend Cooking is hosted by Beth Fish Reads and is open to anyone who has any kind of food-related post to share: Book (novel, nonfiction) reviews, cookbook reviews, movie reviews, recipes, random thoughts, gadgets, fabulous quotations, photographs.
Hamburger loves strawberry jam. Especially if it has chunks of strawberry in it. We were pretty sure it was Smuckers jam that had the chunky goodness, but the last jar was distressingly smooth. Which made us wonder if it was preserves that we wanted. And after a bit of google sleuthing, we determined that yes indeedy, preserves are the way to go if you like chunks of fruit along with your sugar. However, there was no Smuckers preserves to be found at the grocery store and the store brand turned out to be jam with a preserves label (in other words, there were no chunks).
So, in my ongoing quest to be a domestic goddess (umm, yeah…that was a joke) and because I was feeling like being a nice girlfriend I decided to make preserves. Well, it’s really refrigerator jam. Because while I’m willing to be a nice girlfriend, I am not willing to spend hours in the kitchen, especially when there is always the chance that things might explode. However, it required the use of sharp objects and fire, so points to me for cooking something. Although I think I spent more time on google figuring out the difference between jelly, jam, and preserves, and then looking for a recipe than I actually spent in the kitchen.
Totally Easy-Peasy Strawberry Refrigerator Jam (okay, it’s just called Strawberry Refrigerator Jam, but I like the additional adjectives)
4 cups of thinly sliced, ripe strawberries
3/4 c sugar
2 tbsp lemon juice
Dump everything into a skillet, smoosh up the strawberries to the desired chunkiness, and simmer for 10 to 15 minutes. Let cool, and voila…
Eat. Or, store in the fridge for up to 2 weeks.
And while that picture doesn’t really show off the chunky strawberry sugary goodness, trust me, it’s pretty tasty. Hamburger gives it two thumbs up.
I’ve racked up so many brownie points, I figure I shouldn’t have to cook anything else for weeks.