Quick Strawberry Jam
1 quart fresh ripe strawberries, hulled
½ cup superfine sugar
2 tablespoons fresh lemon juice
Put the strawberries in a food processor and process until coarsely chopped. Transfer to a large skillet and stir in sugar and lemon juice. Bring to a boil over medium-high, stirring occasionally, and cook until the jam is thickened about 10 minutes. Transfer to bowl and let come to room temperature.
1 envelope active dry yeast
3/4 cup warm water (about 110 degrees)
1/4 cup granulated sugar
3/4 teaspoon salt
1/2 teaspoon freshly grated nutmeg
1 large egg
1/2 cup whole milk
1 teaspoon finely grated lemon zest
3 1/2 cups all-purpose flour
2 tablespoons unsalted butter, softened
2 quarts canola oil
1. Mix the yeast, water, and sugar in a mixer bowl fitted with a dough hook. Let stand until foamy, about 5 minutes. Add salt, nutmeg, egg, milk, lemon zest and 1 1/2 cups flour; mix on medium speed until combined. Add the butter; mix until incorporated. Add 1 3/4 cups flour, and mix until dough comes together. Turn dough onto a lightly floured surface. Knead in remaining 1/4 cup flour by hand until dough is smooth, about 5 minutes.
2. Place the dough in a lightly oiled bowl, cover loosely with plastic wrap, and let stand in a warm, draft-free spot until doubled in size, about 1 hour. Remove dough from bowl; punch down. Roll out on a lightly floured surface to 1/2-inch thickness. Cut out circles with a 1-inch round cutter; place on a floured baking sheet. Let rise in a warm, draft-free spot for 30 minutes.
Heat the oil in a medium pot or deep fryer until it registers 350 degrees on a deep fry thermometer. Fry the beignets in batches, rolling them around constantly with a slotted spoon, until golden brown all over, 1 to 2 minutes. Transfer the beignets with the slotted spoon to a platter lined with paper towels and dust with confectioners' sugar. Serve warm with the jam.