STRAWBERRY JAM
Serves: 16
Ingredients:
2 pounds strawberries, hulled and roughly chopped
1 1/2 cups sugar
¼ cup fresh lemon juice
Wash two 2-cup canning jars or other jars with tight fitting lids very well, and allow to dry completely.
Directions:
Combine the strawberries and sugar in a medium saucepan. Bring to a boil over medium-high heat, stirring frequently until the sugar has dissolved and the berries are starting to break down. Add the lemon juice, lower the heat to medium-low, and cook at a gentle simmer for about 25 to 30 minutes, stirring often, until the mixture looks like loose jam, and has reached a temperature of 220 degrees F measured with a candy or instant read thermometer. If you don’t have a candy thermometer just cook the strawberry mixture until it starts to look like loose jam. It will thicken upon cooling.
As the jam cooks you can crush the berries with a wooden spoon against the side of the pot as you go, or use a potato masher. Leave some chunks of berry in there for texture. Spoon the jam into the clean jars and allow to cool to room temperature.
Seal the jars and refrigerate.