If you want to try your hand at homemade jam but are a little worried about making a large batch, start with this quick and easy recipe. There's no need for pectin or lots of jars, because with this recipe in your arsenal you'll be able to whip up one little jar at a time, just in time for breakfast. Sweet and softly set, you can re-heat it to spoon over ice cream or spread it on toasts and fresh baked biscuits.
1 lb fresh (or frozen and thawed) hulled, quartered strawberries
2/3 cups sugar
1 peeled, coarsely grated large Granny Smith apple
1 Tbsp freshly squeezed lemon juice
In a large heavy skillet, stir together the strawberries, sugar, and grated apple. Cook, bubbling, over medium to medium low heat while the sugar dissolves, and you break up/mash the strawberries with either a potato masher or spoon, depending on how chunky you like your jam. Simmer for about 15-20 minutes until it thickens up.
Stir in the lemon juice and then transfer to a bowl or jar while it cools. Use within 2 weeks.
Makes 1 ½ cups
Adapted from Bon Appetit