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6
half pint jarsEasy
By Lisa Atwood, Rebecca Courchesne and Rick Field
Published 2012
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.
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