June is for picking strawberries

We picked 8 pounds of strawberries the other day and paid approximately $3.25/lb. I froze half of them and the other half I am going to make jam with. I plan on using this recipe from Martha Stewart for the jam.


  • 1 quart hulled strawberries
  • 1/2 cup sugar
  • 2 tablespoons fresh lemon juice


In a food processor, process strawberries until coarsely chopped. Transfer to a large skillet and stir in sugar and lemon juice. Cook over medium-high, stirring frequently, until jam is thickened and bubbles completely cover surface, 9 to 10 minutes. Transfer jam to a jar and let cool to room temperature. (To store, seal jar and refrigerate, up to 10 days).