From Marjorie Braker, Preserve
Makes 1 1/2 cups

This quickly prepared jam calls for smaller amounts of fruit and sugar. Cooking it in a wide pan speeds up the gelling process, so no pectin is needed. The jam has a soft set, a bright color and a full fruit flavor. It is just right for spooning onto toast or muffins, but may not be stiff enough for a peanut butter sandwich.

1 lb fresh strawberries, cleaned and sliced thinly
1 cup sugar
2 Tbsp fresh lemon juice

Note: Measuring fruit without a scale requires some guessing. A pint or small box of berries usually weighs about 3/4 pound and contains about 2 heaping cups of berries.

Chill a small bowl in the freezer or place the bowl in ice water to chill it.

In a 10 or 12-inch wide skillet, bring fruit, sugar, and lemon juice to boil over medium-high heat, stirring occasionally. Reduce heat to medium and cook, stirring constantly and skimming foam as necessary. Cook about 8-10 minutes, until mixture begins to look syrupy and thickens slightly.

Remove pan from heat.

Spoon 1/2 teaspoon of the hot fruit into the cold bowl and let it rest for 30 seconds. Tip bowl to one side; jam should be a soft gel that moves slightly. If mixture is thin and runs down side of bowl, the gel is too soft. Return skillet to heat and cook jam 1-2 minutes longer, stirring constantly. Remove from heat and repeat test.

Cool jam to room temperature before serving. Because a minimum of sugar is used, the jam needs to be refrigerated to prevent mold from forming. Refrigerate 2-3 weeks.

For longer storage, freeze or process hot jam in a boiling water canner for 10 minutes.