June 24, 2009

Quick strawberry jam

Makes 1 3/4 cups

In a food processor, process 1 quart washed, hulled strawberries until coarsely chopped. Transfer to a large skillet and stir in 1/2 cup sugar and 2 tablespoons fresh lemon juice. Cook over medium-high heat, stirring frequently, until jam is thickened and bubbles completely cover surface, about 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).

Nutritional information per 2 tablespoons: 24 calories; 0.1 grams fat (0 grams saturated fat); 0.2 grams protein; 6 grams carbohydrates; 0.6 grams fiber

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