There’s something luxurious about eating homemade jam, and it tastes even better when someone else makes it just for you. Just be sure to serve it with the best bread and unsalted butter you can find, or the jam won’t shine as bright as it should.

Yield: 4–5 servings

Add strawberries, lemon juice, and sugar to a large, nonstick pan on medium heat. When sugar dissolves, raise heat to medium-high, stirring constantly. Cook until mixture has thickened and strawberries break down, skimming foam off top occasionally, about 25–30 minutes. Refrigerate in an airtight container for up to 1 week.