Excerpted from The Earthbound Cook
Copyright 2010 by Myra Goodman
Used by permission of Workman Publishing Co., Inc. New York
All Rights Reserved
Makes about 4 half-pints.
3 pounds fresh strawberries, hulled and finely chopped or coarsely mashed (to make 6 cups)
1 cup sugar
3 tablespoons fresh lemon juice
1. Combine the strawberries and sugar in a heavy-bottomed 6- or 8-quart saucepan. Cover and bring the mixture to a full rolling boil, and then reduce the heat to maintain a simmer. Cook, stirring frequently, until the jam is thick, 30 to 40 minutes. In the latter stages of cooking, watch carefully so the jam does not scorch.
2. Remove the pan from the heat and skim off any foam. Stir in the lemon juice.
3. Spoon or ladle the hot jam into clean glass or sterilized canning jars, filling them within 1/8 inch of the top. Seal them following the manufacturer's directions. (You will need four half-pint jars). If you are not using sealed canning jars, allow the jam to cool completely and then transfer it to clean containers with tight-fitting lids. The regular containers of jam will keep, covered and refrigerated, for up to 2 months.