Sunday, May 11, 2008

Mother's Day Strawberry Jam

This is the easiest jam you'll ever make. It is not processed in a water bath and because it makes such a small amount (1 1/2 pints) it isn't worth the whole canning operation. Cool it well and then pack it in an airtight container (a jar is fine) and use within a week. I doubt you'll have much difficulty finding uses for it.

Because the recipe uses only strawberries and sugar, it is worth waiting for really flavourful berries. The recipe comes from Bon Appetit Magazine May, 1996.
Happy Mother's Day.

You Will Need:

2 pints strawberries, hulled

2 cups sugar

Wash and hull the berries and mash in a heavy cooking pot (leaving a few chunky pieces). Cook over medium heat until it begins to thicken (about 6 minutes). Reduce heat to low and stir in the sugar. Stir until dissolved. Increase the heat to a boil and then reduce to medium so that it simmers without burning. Stirring often, cook until it thickens and mounds on the spoon-about 20 minutes. Cool, pack in airtight jars and use within one week.

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