Strawberry Jam
Makes about 8 cups

If you've never made jam before, this is a really easy one and it tastes wonderful. Before you start cooking, put a small plate in the refrigerator - you'll be glad you did when you get to the part that calls for a cold plate! This jam adds a taste of summer strawberries to everything from your morning toast to a slice of lemon poundcake with your afternoon tea.


4 c (2 lb) washed and hulled strawberries, chopped
1/3 c lemon juice
4 c sugar

We dice the strawberries in about 1/4 inch pieces because we like the consistency of the jam that way. If you prefer a chunkier result, you can quarter or halve the berries or even leave them whole.

Place strawberries and lemon juice in a large heavy saucepan and bring to a boil. Stir occasionally until berries are soft, about 10 minutes. Add sugar and reduce heat to medium low. Cook, stirring, until sugar is dissolved, about 5 minutes. Adjust heat to maintain a slow simmer and cook, stirring occasionally, until jam sets when dropped on a cold plate, about 30 minutes.

Pour into sterilized jars and store in a cool place (the refrigerator is best, if you have the room) for 2 weeks before opening. Jam will keep for at least 6 months. Store in the refrigerator after opening.