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. If you want a little zing, you can add a few slices of ginger root, which I remove just before putting the jam in the jar.
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
