This jam recipe is adapted from Perfect Preserves by Nora Carey. I like the intensity of the strawberry flavor that this recipe produces, as well as the way it sets up – whole berries in a soft jam.
5 pounds strawberries, hulled
5 cups sugar
¼ cup fresh lemon juice
- In a large shallow bowl, sprinkle half the strawberries with 1 cup of the sugar. Add the remaining strawberries & sprinkle with another cup of sugar. Cover and let the berries stand at room temperature overnight.
- The next day, transfer the berries to a colander set over a preserving pan and let the juices drain into the pan. Stir the remaining 3 cups sugar into the pan & cook the juice mixture over low heat, stirring, until the sugar is dissolved.
- Bring the syrup to a boil & add the reserved strawberries & lemon juice. Boil the mixture 5 minutes. Remove the strawberries with a slotted spoon back to the colander set over a bowl.
- Boil the syrup for 5 minutes, or until reduced slightly. Add any strawberry juices that have accumulated in the bowl & continue boiling to reduce the mixture by the amount added.
- Add the berries to the syrup once again & boil for about 5 minutes, or until the jellying point is reached (220 ̊ F). Remove the pan from the heat and allow the jam to stand for 10 minutes.
- Spoon the jam into hot, sterilized jars, seal, & process. Makes 1 ½ quarts
From the recipe collection of Hillsdale Farmers’ Market Chef Kathryn Yeomans The Farmer's Feast http://thefarmersfeast.me/