Strawberry Jam

Strawberry Jam

On Sunday, I bought 6 flats of organic strawberries from Tiny’s Organics, who has a stall at the Broadway Farmer’s Market on Sunday afternoons. When you buy in bulk, most vendors will give you a discount. In this case, they gave me 10% off and they threw in a 7th flat of strawberries for free, bringing the total to an amazing 42 pints of strawberries.

It took 90 minutes to hull all of the strawberries and pack them into bags. Tuesday, I brought them to a friends’ house and taught them how to make jam. It’s easy to do in small batches (so you don’t have to buy 42 pints like I did).

Strawberry Jam

The quick and easy method: hull strawberries. Place 8 cups berries into a large pot and bring to a simmer on the stove for 10 minutes. Add 6 cups sugar and 1/3 cup lemon juice. Stirring often, simmer for 15-20 minutes. While berries are simmering, place 8-10 jars in the top rack of your dishwasher and run through the rinse cycle to sanitize (or boil in hot water for 2 minutes). In a small pot with water, boil lids with rubber seals for 2 minutes. Turn burner off and let strawberries sit for 2 minutes. Ladle into jars, leaving 1/4″ room at the top. Wipe down the rims with a paper towel and center lid on top of jar. Screw outer band over lid and place each sealed jar into a big pot of water. Bring to a boil and cover for 10 minutes. Remove jars from pot and as they cool, listen for each “pop” as the seal takes. Now you have jam. Store in a dark cupboard or pantry.

Strawberry Jam

Last note: you can easily make different variations by adding in fresh chopped herbs right before ladling into the jar. We added fresh mint and fresh tarragon to two different batches. You can also add lime zest for a really intense flavor.

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