Strawberry Jam

I finally did it.  I bit the bullet and made jam.  I followed a recipe Bridget sent me, a treasured one from a family who converted her to the goodness that is homemade jam.  It isn't fancy.  There's no pectin, no skimming of foam . . . just a simple recipe that makes just enough for two people, so no canning is necessary.

In a large saucepan, toss 1 pound halved and hulled strawberries with 1 1/2 cups of sugar. Let sit, stirring occasionally until sugar is dissolved, 1 hour.  Add 1 tablespoon of lemon juice and bring to a boil. Cook, stirring, until berries are soft, 8-10 minutes. Add 1/2 pound each raspberries and blueberries and cook over medium heat for 25 minutes. Transfer to a glass jar and secure lid, cool to room temperature. 

Makes approximately 1 pint.

P.S.  I substituted raspberries and blueberries with more strawberries.