Recipe: Favorite Strawberry Jam (with rhubarb variation, from Small Batch Preserving)

FAVORITE STRAWBERRY JAM

"Generations have made strawberry jam to preserve this favorite summer fruit. Traditionally, low-pectin strawberries are cooked for long periods to achieve a gel. Our method uses standing periods alternating with much shorter cooking times. It makes a jam that retains its lovely red color and fresh flavor."

4 cups firm strawberries (depending on size), halved or quartered
2 cups granulated sugar
1/4 cup lemon juice

Mix berries and sugar and let stand for 8 hours, stirring occasionally.

Place berry mixture in a medium stainless steel or enamel saucepan. Bring to a boil over medium heat. Add lemon juice, return to a boil and boil rapidly for 5 minutes. Remove from heat, cover and let stand for 24 hours.

Bring berries to a full boil over high heat and boil rapidly for 5 minutes, stirring constantly. Remove from heat.

Ladle into sterilized jars leaving 1/2-inch headspace. Place jars in canner and start timing when water returns to a boil. Process for 5 minutes.

Makes 2 1/2 cups

VARIATION:

STRAWBERRY RHUBARB JAM:
Add 1 cup finely chopped rhubarb to strawberries in first step. Makes 3 cups.

Source: The Complete Book of Year-Round Small-Batch Preserving by Eleanor Topp and Margaret Howard