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Strawberry Jam II

Source of Recipe


Gourmet magazine



List of Ingredients



• 3 pounds ripe strawberries (4½ pints), rinsed and hulled
  
• 4 cups sugar
  
• 1/3 cup fresh lemon juice
  
• .
  
• Special equipment: 4 half-pint canning jars with lids
  






Instructions



1. Sterilize canning jars and lids.
   Crush strawberries lightly with a potato masher in a 7- to 9-quart heavy nonreactive pot. Simmer, stirring occasionally, 10 minutes.
   
   
2. Add sugar and lemon juice and simmer, stirring constantly, until sugar is dissolved (about 2 minutes). Bring to a full boil and cook, stirring frequently (be careful not to let bottom scorch) and skimming off any foam. It's done when it becomes slightly thickened and a teaspoon of jam begins to gel when dropped on a chilled plate, after 10 to 20 minutes of boiling. Ladle hot jam into jars, filling to within ¼-inch of top. Wipe rims with a dampened cloth and seal with lids.
   
   
3. Put jars in a water-bath canner or on a rack set in a deep pot. Add enough hot water to cover jars by 2 inches and bring to a boil. Boil jars, covered, 15 minutes, and transfer with tongs to a rack. Cool completely and store in a cool, dark place.
   
   Makes 4 half-pint jars
   (about 4 cups)