Preparation info
  • Makes

    6

    half pint jars
    • Difficulty

      Easy

Appears in
The Art of Preserving

By Lisa Atwood, Rebecca Courchesne and Rick Field

Published 2012

  • About

Cherries help give body and extra sweetness to this classic jam. For a variation, use balsamic vinegar, which offers depth of flavor without being overly assertive. A true 14-year-old balsamic is best; younger vinegars will work, but can be very acidic, so don’t add too much.

Ingredients

  • 8 cups (2 lb/1 kg) strawberries, hulled and halved
  • 2

Method

In a large nonreactive bowl, gently toss together the strawberries, cherries, and sugar. Cover and let stand at room temperature for 1–2 hours.

Have ready hot, sterilized jars and their lids. Place 2 or 3 small plates in the freezer.

Transfer the fruit mixture to a large nonreactive saucepan and add the lemon juice. Bring to a boil over