Quick and Easy Skillet Jam
Full disclosure: I don’t love to make jam.
I know that as a food-loving mama who gets on board most trendy trains, I should be completely immersed in all things canning and preserving these days. But, honestly I just can’t do it.
I tried last year. I bought the books and the supplies. I picked and grew my own produce. I worked really hard to turn myself into someone who spent my days jammin’. But the truth is, it just wasn’t me. Having said that, I do get the urge to make food in jars every once in a while, which is why quick pickles and skillet jam are just the thing for me.
The preserves you see in these photos were made in less than fifteen minutes, using only three ingredients. It can’t be left on the shelf for many months like traditional jams, and it should be eaten within two weeks, but it’s homemade, easy and tastes delicious when slathered on a fresh, buttered baguette.
Do you like to can? What are some of your favourite foods to jar?
Quick and Easy Skillet Jam
You’ll Need
- 2 cups chopped strawberries
- ¼ cup granulated sugar
- Juice of half a lemon
Prep and Cook
- Set a cast-iron skillet over high heat and place all three ingredients in the pan.
- Cook the berries, mashing with back of your spoon or spatula, until the liquid has thickened and you can leave a trail across your pan (in the berries) with your spoon.
- Remove from heat, pour the berry mixture into jars, and allow to cool.
- Can be served immediately or store in the fridge for two weeks.
