Strawberry Jam

Name: Strawberry Jam
Yield: Makes 6 half-pint (8–fl oz/250-ml) jars
Ingredients: Strawberries, 8 cups (2 lb/1 kg), hulled and halved; Cherries, 2 lb (1 kg), pitted and roughly chopped; Sugar, 2½ cups (1¼ lb/625 g); Fresh lemon juice, ½ cup (4 fl oz/125 ml)

Preparation info

Makes
6 pint
jars

Difficulty
Easy

Appears in

Better From Scratch

By Ivy Manning

Published 2014

About

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), hulled and halved

Vegan
Gluten-free

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,