"There are three recipes I like for strawberry jam," says Caroline Bates.
"My motherās long-cooked one may be too much trouble for some people; the sun-cooked version is impractical for city dwellers ('First, find a sunny rooftop....'). But this soft strawberry jam (also my motherās) is simpler and good, too."
Its flavor depends on the berries' being fully sweet, completely ripe yet firm, and with not a trace of white near the stem. Such berries have less pectin than underripe ones, so the jam will be loose. Just spoon it out of a jar and dribble it on biscuits.
Recipe information
Total Time
1 1/2 hr
Yield
Makes about 4 cups
Ingredients
Special Equipment
Preparation
Step 1
Sterilize canning jars and lids.
Step 2
Crush strawberries lightly with a potato masher in a 7- to 9-qt. heavy nonreactive pot. Simmer, stirring occasionally, 10 minutes.
Step 3
Add sugar and lemon juice and simmer, stirring constantly, until sugar is dissolved, about 2 minutes. Bring to a full boil and cook, stirring frequently (be careful not to let bottom scorch) and skimming off any foam. It's done when it becomes slightly thickened and a teaspoon of jam begins to gel when dropped on a chilled plate, after 10 to 20 minutes of boiling. Ladle hot jam into jars, filling to within 1/4 inch of top. Wipe rims with a dampened cloth and seal with lids.
Step 4
Put jars in a water-bath canner or on a rack set in a deep pot. Add enough hot water to cover jars by 2 inches and bring to a boil. Boil jars, covered, 15 minutes, and transfer with tongs to a rack. Cool completely and store in a cool, dark place.
