Solstice Jam

I love to make foods that celebrate the seasons, and with the coming of longer days, I thought I would celebrate the sun with two brightly-flavored and floral foods: Meyer lemon and strawberry. Lemons are in season right now (and so are strawberries) so I was able to track down both from local growers. Delicious!

Solstice Jam (Yield: 2 pints)

1 large Meyer lemon
1 cup water
4 c strawberries
1/2 tsp salt
1 1/4 c sugar

-Bring the water to a boil in a large pot.
-Meanwhile, cut the tops off the strawberries and cut them into quarters. Add to the pot.
-Add the zest and juice of the lemon.
-Add the salt and sugar, and stir to combine.
-Simmer over medium heat, stirring occasionally, until it reaches the desired thickness (it took me about 35 minutes).
-Cool and spoon into jars. You can then process it in a hot water bath or, if you’ll be eating it right away, just stick it in the fridge.


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