Strawberry Jam (Apple)

Adding grated apple, a pectin-packed fruit, naturally jells the jam and gives it a pleasant tartness.

1 lb fresh strawberries, thawed if frozen, hulled, quartered
⅔ cup sugar
1 large Granny Smith apple, peeled, coarsely grated
1 Tbsp. lemon juice, freshly squeezed

Combine 1 lb fresh (or frozen, thawed) hulled, quartered strawberries and ⅔ cup sugar in a large heavy skillet. Stir in 1 peeled, coarsely grated large Granny Smith apple.

Cook over medium-low heat, stirring and breaking up strawberries, until sugar dissolves. Simmer until jam is thickened, 10-15 minutes. Stir in 1 Tbsp. lemon juice, freshly squeezed.

Transfer to a bowl or jar; let cool. Cover and chill until set, about 2 hours. Keep chilled; serve within 2 weeks.

Makes about 1½ cups.