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Warm Strawberry Jam

Provided by: Chef Nigel Slater

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Intensely sweet the day they’re picked, thimble-size Tristar strawberries are ideal for this quick jam recipe, from Nigel Slater’s Ripe: A Cook in the Orchard (Ten Speed Press). Since it’s light on sugar, it won’t keep long, but it’s perfect served warm over biscuits.


1 1/2 lbs. Tristar strawberries
1/2 cup granulated sugar
1 squeeze lemon juice


Rinse and (1) hull the strawberries, but don’t dry them. Pile them into a stainless-steel or enameled pan with the sugar and lemon juice. (2) Crush the fruit with your hands or a potato masher, then place the pan over low to medium heat. Cook, stirring occasionally, for 15 to 20 minutes, (3) spooning off the pink froth as you go. The jam should be thick enough to fall slowly from the spoon, like syrup, but nowhere near thick enough to set. Slater suggests serving it still warm with scones or as a goat’s-milk-yogurt topping, or stirring it into a whipped-cream-and-crumbled-meringue dessert. (Published 2012)

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