Small Batch Strawberry Jam
Makes 4 cups
3 ½ lbs. strawberries, washed, hulled and halved
2 ¾ cups sugar
½ tsp. kosher salt
1 lemon, quartered
1. Mix all ingredients in a heavy medium stainless steel pot. Cook over low heat, stirring occasionally, until fruit releases juices, about 30 minutes.
2. Continue to cook, stirring as needed to prevent sticking, until thick and slightly darker, about 1 ½ hours.
3. Remove lemon. Chill jam in airtight containers up to one month in refrigerator or freeze up to 6 months.
Variation: Replace 1 lb. strawberries with 1 lb. chopped rhubarb.
—Countesy Marion Morse, Allyn’s Creek Garden Club
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