4 c strawberries, halved
1 c sugar
2 tsp fresh lemon juice
1 tsp vanilla
Combine strawberries and sugar in a medium non-reactive saucepan. Let sit for 30 minutes.
Bring to simmer over medium-high heat, stirring frequently. Reduce heat to medium, and simmer 30 minutes, stirring occasionally until berries cook down and jam thickens. Remove from heat and stir in lemon juice and vanilla. Cool to room temperature.
Resources: Modified from multiple sources, including recipes in Cooking Light, June 2004; and Gold, Rozanne. Christmas 1-2-3: three-ingredient holiday recipes. New York: Stewart, Tabori & Chang, 2002
Cook’s Notes: This spread is fabulous on slices of warm pound cake served with vanilla ice cream. It’s the perfect taste of summer. No canning equipment or pectin is needed: Store in a plastic container in the refrigerator for up to 1 month. Makes 2 cups. To make sauce instead of jam, simmer for only 10 minutes.