A jar of June

Old-Fashioned Strawberry Jam

Jars of homemade strawberry jam tied with twine on a sunlit windowsill

There's nothing like opening a jar of June in the dead of February. This is the plain old way my mother put up fruit — no pectin, no special equipment, just a little patience and a cold plate to test it on. Make a double batch while the berries are sweet. You'll be glad of it come winter.

Makes ~3 cupsabout three jars 10 minto get going 25 minon the stove

How it's made

  1. Slip a small plate into the freezer first thing — you'll want it cold to test the set.
  2. Put the crushed strawberries, sugar, and lemon juice in a wide, heavy pot. Wide matters; it helps the water cook off.
  3. Bring it to a boil over medium-high, stirring often so it doesn't catch, and let it bubble away 20 to 25 minutes as it thickens and goes a deep ruby.
  4. Test it: spoon a little onto the cold plate, wait a moment, then nudge it with your finger. If it wrinkles and holds, it's done. If it runs thin, give it a few minutes more.
  5. Ladle into clean jars. It keeps three weeks in the refrigerator, or you can water-bath can it to put up for the year.

Bonnie's tip: A jar of this with a ribbon round the lid is the nicest thing you can hand a neighbor for no reason at all. I keep a few back just for that.

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