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Summer fruit is bursting with flavor: Make fresh strawberry jam quick and easily

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Summer brings a bountiful of fruits to the table that is irresistible to pass up. Strawberries are at their peak and just bursting with flavor. These deep red and ripe beauties are the top fruit that reigns in Oklahoma. Since they are available in every state anyone can quickly prepare a jar of homemade strawberry jam in just minutes. Think of the savings that you can pocket instead of paying high prices in the supermarkets. Being frugal is great, especially when you know you are providing your family with wholesome goodness with your homemade recipes.


  • 1 pound of strawberries
  • 2 tablespoons of fresh lemon juice
  • 2 tablespoons of Chai seeds
  • 1 tablespoon of honey


  1. Hull all the strawberries and rinse under cold water, pat dry with paper towels and chop them into small chunks.
  2. Place the strawberry pieces into a mixing bowl and add the seeds, lemon juice and honey and mix so the berries are lightly covered.
  3. Use a masher and crush the jam mixture to the consistency you prefer; either chunky or just slightly lumpy.
  4. Cover the mixing bowl and place it in the refrigerator for at least 1 hour or until the jam sets before serving.
  5. Enjoy!


  • Keep left-over strawberry jam chilled in the refrigerator; the homemade jam will keep up to 2 weeks from the day it was created.
  • Never rinse or remove the stems on strawberries until the day you are going to use them; this will preserve their shelf life.
  • Always keep strawberries in a colander in the refrigerator after they are purchased; this storage tip will allow air to circulate around the strawberries so they won’t mold or bruise quickly.
  • When purchasing strawberries make sure they are very red from the hull to the tops of the berries to ensure you have purchased the ripest ones at the grocer.
  • Strawberries do not continue to ripen once they are harvested so choosing those that are really ripe makes sure you have brought home the sweetest berries.

© 2014 Beverly Mucha / All Rights Reserved



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