Recipe for June 6, 2010
Strawberries are at the market! We’ll help you get ready for the strawberry season with this recipe for jam.
2 pints strawberries, hulled 1 box Sure-Jell powdered pectin
4 cups sugar ¾ cup water
Have ready 2 sterilized pint jars and 1 sterilized half-pint jar or whatever will accommodate about 5 cups of jam
Place the strawberries in a large heat-proof bowl and crush them with a potato masher or the bottom of a clean wine bottle. Stir in the sugar, mixing well. Allow to stand for 10 minutes, stirring occasionally.
In a small sauce pan, combine the pectin and water over high heat and bring to a boil, stirring constantly for 1 minute until the pectin is smoothly incorporated. It may start out being lumpy. Remove from the heat.
Pour the pectin mixture into the strawberry mixture and stir vigorously until the sugar is completely dissolved and no longer grainy. This will take as least 3 minutes.
Pour the mixture into the jars, leaving about ½ inch headspace to allow for expansion during freezing. Cover with tight-fitting lids and let stand at room temperature for 24 hours until set, and then place in the freezer. The jam will keep for a few months. Thaw overnight in the refrigerator when you are ready to use it.
From Patricia Unterrman and Tim Savinar, The San Francisco Ferry Plaza Farmers’ Market Cookbook.