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Strawberry Jam
- Makes
6 pint
jars - Difficulty
Easy
By Ivy Manning
Published 2014
Spread this jam on bread with amaretto almond butter for a delicious PB&J. Try adding ¼ cup (2 fl oz/60 ml) balsamic vinegar during the last 3–4 minutes of cooking the fruit. Be careful not to overcook the jam, or it will taste caramelized.
Ingredients
- Strawberries,
8 cups 2 lb 1 kg
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 6 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 medium-high heat, reduce the heat to medium,
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