1. Rinse strawberries, dry and hull. Put them into a very heavy 10-inch pot cutting a few of the berries to release a little juice. Cover with sugar. 2. Stir the mixture very gently with a wooden spoon over low heat until it has "juiced up." Then raise the heat to moderate and stop stirring. When the whole is a bubbling mass, set your timer for exactly 15 minutes-17 minutes if the berries are very ripe. From this point do not disturb. You may take a wooden spoon and streak it slowly through the bottom to make sure there is no sticking. When the timer rings, tilt the pot. You should see in the liquid at the bottom a tendency to set. Slide the pot off the heat. Allow berries to cool uncovered. 3. Sprinkle the surface with the lemon juice. When cool, stir the berries lightly. Pack into refrigerator containers. Store in the refrigerator up to several weeks. Yield: About 6 cups. From the Chicago Tribune, 6/10/93.
Your RED RED STRAWBERRY JAM is ready. Good luck!
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