Strawberry lemon purée jam…equal quantities by weight, 1 lb. each of strawberries and lemon purée plus 2 cups of sugar makes for a very flavorful jam. The lemons are pressure cooked in water to cover for five minutes. Then cooled, seeds removed and puréed with one cup cooking liquid and one cup sugar. I then added to the blender, cut up strawberries that had been macerating in sugar and puréed/chopped . Process however you like, it makes a thick spreadable jam with a vibrant color.
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