3 ingredients = No fuss.

Ingredients

• 2 cups chopped strawberries (approximately 1/2 a pint of whole strawberries)

• 1/4 cup granulated sugar

• 1 tbsp fresh lemon juice

Method

• Wash the strawberries, then de-stem and quarter them. Transfer to a medium-depth cook pot. Add the sugar and turn heat to medium-low.

• Bring the mixture to a boil, and then add the lemon juice. Keep the mixture at a steady low-heat boil for about 8 to 10 minutes. Stir the jam frequently, and drag the ladle over the bottom of the pot to make sure it isn't scorching. Keep stirring on low boil till the jam comes together and can be almost “folded” over on itself. To confirm jelling, dip a metal spoon into the mixture; when a few drops come together and roll off as a clump, or "sheet" off the spoon, the jam is done. Refrigerate for up to 3 weeks.

Please the seul: Spread over warm, buttered toast, or enjoy with some freshly baked chocolate chip muffins!