The most important tip is that you can’t mess it up. TRY THIS because it is so easy and SO much better than store bought that once you master my biscuit queen recipe you might catch yourself thinking of opening a bougie new brunch spot (oops!). Also - don’t skip the lemon juice. I feel like it might be the magic touch…

Please note - this is not a recipe that includes proper canning sanitation procedures. I typically keep jam in the fridge for up to a week and throw the rest in the freezer or gift to my favorite neighbors.

2-2.5 cups of chopped ripe (even overripe) strawberries, more or less works too…

¼ cup of honey

Squeeze of half a lemon

Masher or muddler tool on-hand

1. Heat a small saucepan over medium heat and then throw your berries in. Stir lazily and occasionally, I like to think I’m letting my chopped berries stress under the pressure of the heat a bit before turning back to low heat.

2. Once the berries seem to start softening drizzle the honey all over them and let simmer for awhile. Your kitchen should smell legit AF about now.

3. After you’ve let the berries simmer for awhile (8m? maybe 10?) Squeeze the lemon in and turn the heat off. I like to let it sit for a minute and then I bring out a cocktail muddler and mash up the berries to my desired consistency.

ALT: If strawberries are not your thing you can totally swap in another berry of your choosing! I’ve replicated this recipe with blueberries before and added just a dash of cinnamon to the mix. Feel free to mix it up!

I don’t need to pair this recipe with meat (ew), but I do need to tell you that you can ALSO use this jam to top vanilla ice cream or throw an ounce of it in the shaker for your strawberry margarita - CS, not RS xo