Quick Strawberry Jam

Yield: Makes 1 3/4 cups
1 quart hulled strawberries
1/2 cup sugar
2 tablespoons fresh lemon juice
In a food processor, process strawberries until coarsely chopped. Transfer to a large skillet and stir in sugar and lemon juice. Cook over
medium-high, stirring frequently, until jam is thickened and bubbles completely cover surface, 9 to 10 minutes. Transfer jam to a jar and let
cool to room temperature. (To store, seal jar and refrigerate, up to 10 days)