Best of all, there are no fussy canning steps here.
Just heat, cool, and eat.
Our favorite part about thisjamhowever, is that it really just gets better as it sits.
Credit:Greg Dupree; Food Stylist: Ruth Blackburn; Prop Stylist: Claire Spollen
you’re able to even eat by the spoonfulits that good.
Mash mixture with a potato masher to break up strawberries.
Bring mixture to a boil over medium-high.
Boil, stirring often, for 10 minutes.
Remove jam from heat, and transfer to a heatproof jar or bowl.
Let cool to room temperature, about 2 hours.
Store, covered, in refrigerator for up to 10 days.
