Quick Homemade Berry Jam

Derived from Bobby Flay's "Brunch with Bobby" Cookbook It is possible to enjoy homemade jam without worrying about canning or waiting! This jam is ready in no time. Makes about 2 cups

• Ready In: 20 mins
• Serves: 5
• Yields: 2 cups

Ingredients

• 1  quart  ripe strawberries, blackberries or 1  quart raspberries, hulled
• 1⁄2 cup  superfine sugar
• 2  tablespoons fresh lemon juice

Directions

1. Put the strawberries in a food processor and process until coarsely chopped. Transfer to a large skillet and stir in the sugar and lemon juice. Bring to a boil over medium-high heat, stirring occasionally, and cook until the jam is thickened, about 10 minutes. Transfer to a bowl and let cool to room temperature. The jam can be covered and refrigerated for up to 2 weeks.
2. Reprinted from BRUNCH @ BOBBY’S: 140 Recipes for the Best Part of the Weekend. Copyright © 2015 by Bobby Flay. Published by Clarkson Potter/Publishers, an imprint of Penguin Random House LLC.