Choose either a jam or jelly jar or glass that is somewhat heat proof (the jam will be poured into the jar/glass while still very hot), wash it well, dry, then pour hot water in halfway up the jar. This is to temper the jar a little before you fill it with hot jam. Set aside.
You will need:
1 heaping cup hulled and sliced strawberries
2 tablespoons fresh lemon juice
3/4 cup sugar
Cut up clean strawberries into a one cup measure, then place berries in a saucepan on medium heat. Cook them for 10 minutes, stirring with a wooden spoon all the while, then add the lemon juice and the sugar.
Continue to stir for another 15 minutes or so, checking to see if the mixture is jelling. You can use a candy thermometer , but it's such a small amount it's not always accurate. I just stir, lift the spoon up sideways, and check the dripping jam - which coats the spoon and thickens very quickly. If it seems watery, cook a little longer, but keep stirring and checking.
Pour the hot water out of the jar, and place a metal spoon in the jar or glass - an old wives tale is that it has to be silver, so who am I to challenge that?
Scrape the jam into the glass or jar and set aside to cool. Once cooled, you can either screw on a lid or cover with plastic wrap, if it's a glass. Place in fridge and you're done!
Four days later - time to make another jar!
In the past, I've added cinnamon sticks, orange peel, slivers of ginger root, herbs from the garden (lemon balm and lemon verbena) - and sometimes just a handful or raspberries found on a walk. Just don't add too much liquid/juice to the mixture or it won't jell.
Enjoy - and stay cool!
PS/ I'm a grandmother again! A big welcome to Madelyn Skye, born 20 July in New Hampshire!
One year ago : Jamie's red pepper pasta sauce with lemon, parsley, and ham
Two years ago: Fresh lemon scones with drizzle frosting