INGREDIENTS 1 cup ice 5 – 6 oz vanilla yogurt…
3 1/2 pounds strawberries, washed, hulled, and halved
2 3/4 cups sugar
1/2 teaspoon kosher salt
1 lemon, quartered
Mix all ingredients in a medium pot over low heat. Stir occasionally until berries release juices, and the mixture is thick and dark red, about 2 hours. Remove lemon rinds and chill cooled jam in air tight containers up to 1 month; freeze up to 6 months.