TOTAL TIME
20 MIN
Makes 2 cups
Jams and jellies aren’t necessarily difficult to make, but I think we all shudder at the thought of sterilizing all those jars and lids for canning. Which is why, most of the time, I opt for quick jam. Not only is it, well, quick, but it doesn’t require any store-bought pectin. Plus, it’s easy to prepare on a regular basis. I make small batches of jam that I always use up before it starts to go bad. I guarantee you’ll go through your own batches just as fast.
In a large nonstick skillet, combine all the ingredients. Cook over medium-high heat, mashing the strawberries with a wooden spoon, until the juices start to release, about 5 minutes. Cook, stirring frequently, until the jam is thickened, 3 to 5 minutes more. It will look like very small chunks of strawberries coated in a thick syrup. Let cool slightly, stirring occasionally, then transfer to a heatproof container to cool completely. Cover and refrigerate until well chilled, about 1 hour.
DO IT AHEAD The strawberry jam can be refrigerated in an airtight container for up to 2 weeks.