Thursday, June 14, 2012
Here's the recipe that I got from my mother.
1 quart strawberries
3 c. sugar, divided
Rinse the berries, trim tops and quarter them (or keep them whole if that floats your boat)
Put berries in heavy bottomed large pot. (I use a Dutch oven)
Add 1-1/2 c. sugar. Let sit at least 15 min. to allow the sugar to start melting. This step will help keep the jam from crystalizing when it's done.
Bring the mixure to a boil.
Boil 5 min. (during the beginning of this step, I take a little bowl of water & a pastry brush and brush down any bits of sugar that are on the sides of the bowl, which also helps if from NOT crystalizing later on)
Add the remaining 1-1/2 c. sugar.
Bring to a gentle boil, stirring frequently.
Boil 10-12 min. (I do 10 min. because I don't like a real stiff jam)
Carefully pour into a crock or glass bowl/container.
Skim off the foam that develops. Stir frequently, skimming till all the foam is gone.
Let jam sit on counter overnight or for about 24 hours, stirring every time you walk past to take a little sample. ( I usually invert a dinner plate and put it on the top once the jam has cooled)
Put in containers, mark the date and freeze. I package mine in deli containers that I purchase at my local GFS (Gordon Food Service) but you could put it in glass jars, too. If there's no GFS near you and you want to us plastic containers, I saw similar ones here.
NOW go bake some homemade bread, slather it with butter and jam. You'll think you died and went to heaven.