Toasted Sourdough with Strawberry Jam

Wash 2 cups of fresh strawberries, remove the green leafy hulls, and finely chop the fruit.

Squeeze the 1/2 lemon to yield 1 tbsp of fresh lemon juice, ensuring no seeds fall in.

In a small saucepan over medium heat, combine the chopped strawberries, 1/4 cup of granulated sugar, and 1 tbsp of fresh lemon juice.

Bring the strawberry mixture to a boil, stirring frequently to dissolve the sugar.

Reduce the heat to medium-low and simmer for 12 to 15 minutes, mashing the strawberries with a wooden spoon or potato masher, until the mixture thickens into a glossy, jam-like consistency.

Remove the saucepan from the heat and let the quick jam cool slightly; it will continue to thicken as it cools.

Slice 6 slices of sourdough bread from the loaf, aiming for a thickness of about 1/2-inch per slice.

Heat a cast-iron skillet over medium heat and melt 2 tbsp of unsalted butter.

Place the sourdough slices in the skillet and toast for 2 to 3 minutes per side, until they are golden brown and crispy.

Spread the warm, fresh strawberry jam generously over the toasted sourdough slices and serve immediately.