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Ingredients
- 3 quart fresh strawberries - (to 4)
- Â Â (about 12 pint baskets)
- 2 c. sugar or possibly to taste
- 3 Tbsp. lemon or possibly lime juice
Directions
- Lightly rinse the berries without submerging them in water. Remove the hulls, leaving the berries whole. Combine the berries, sugar and juice in a non-aluminum bowl. Allow them to macerate at room temperature, stirring occasionally, for at least 3 to 4 hrs. The mix can be covered and refrigerated overnight at this point.
- Pour the mix into a wide, shallow 6- to 8-qt saucepan and set the pan over high heat. Bring to a boil, skim the foam which collects on the surface, then reduce the heat to low. Make sure bubbles continue to break the surface. After about 20 min, the berries will give up additional juices and appear to be floating. Continue cooking them, stirring more often, and skimming the foam for about 1 hour.
- The jam is almost done when it turns dark red and the ratio of berries to juice is about equal. Watch and stir the jam often. To test whether jam is ready, remove 2 Tbsp. to a small saucer and place it in the freezer for 5 min. Meanwhile turn off the heat under the pan. When the test amount is cold, it will wrinkle slightly when slowly pushed together with your finger. If it doesn't, continue cooking for another 5 min and test again. When ready, the jam will be thick but will still flow from a spoon. You can also test the jam by scooping some out in a metal spoon and then pouring it back into the pot. When the jam begins to pour out in a single sheet rather than in several different streams, it's done.
- Make sure you have clean jars and rims and fresh lids which have never been used (lids and rims can be purchased separate from jars). Dip every jar and lid (as well as any other implements which will touch the finished jam) into a large pot of boiling water for at least 3 min. Afterward, remove them to a baking sheet and keep them in a 250 degree oven till you are ready to use them.
- When the jam is cooked, ladle it into the jars, coming within 1/4 inch of the top (a wide-mouthed canning funnel makes this easy). Wipe the threads of the jar clean and place the lid on top of the jar. Screw down the rim as tight as it will go. Place the sealed jars in boiling water to cover for 10 min. Remove them to a sideboard and let them cold.
- You should hear a repeated "plink-plink" as the cooling jars form the vacuum which seals the lid. When the jars are cold, test each by pushing down in the center of the lid. There should be no flex in the lid. If there is, return the sealed jar to the boiling water for another round. Don't tighten the rims further. Store jams and jellies in a cold, dark place, such as a pantry.
- This recipe yields 5 (8-oz) jars.
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