Strawberry Jam

Name: Strawberry Jam
Yield: Makes roughly four half-pint jars
Ingredients: 1000 g. (about 5 cups) granulated white sugar; 1 packet dry pectin; 1000 g. (about 7 cups) washed, hulled and cubed strawberries; 1 lemon, sliced; 1 Tbsp butter (optional, to reduce foaming)

Getting reviews...

Sugar and lemon are supporting cast, providing preservative powers without interfering with the diva's flavorful aria. But even the best melody benefits from an artful harmony. Sometimes just one added element - the piquancy of pepper, the bitter kiss of Campari - is all that's needed to take strawberry jam from workaday to wonderful.

Yield: Makes roughly four half-pint jars

Yield: Makes roughly four half-pint jars

Ingredients

1000 g. (about 5 cups) granulated white sugar

1 packet dry pectin

1000 g. (about 7 cups) washed, hulled and cubed strawberries

1 lemon, sliced

1 Tbsp butter (optional, to reduce foaming)

Directions

Reserve 1/4 cup of sugar in a small bowl; add the pectin and whisk to combine. Set aside. Combine the strawberries and remaining sugar in a large, nonreactive pot; enamel or stainless steel are best (do not use copper or aluminum pots with this method). Let stand for at least 20 minutes, up to two hours.
Stir the contents of the pot well, and put over medium-high heat. Add the lemons. Stir frequently, taking care not to burn the sugar. Bring to a boil, add the pectin-sugar mixture, and maintain a rolling boil. Skim away any foam that forms; if there is too much foam, add the butter.
Once a boil has been reached, take the temperature with a quick-read thermometer. Continue boiling and stirring until the mixture consistently reads 220 degrees F on a candy thermometer for one full minute. Turn off the heat. Remove the lemon slices. If canning, process immediately using standard water bath method. Otherwise, allow to cool, then pack in jars and refrigerate, or freezer-safe containers or bags if freezing.
Just before processing, try giving yours a twist by adding one (or more!) of the following:
1 Tbsp real balsamic
A few fresh cracks of black pepper
2 Tbsp Campari A handful of mint or basil, finely chopped
Seeds from a vanilla bean
The zest of a lime or lemon

Properly handled sterilized equipment will keep canned foods in good condition for one year. Making sure hands, equipment and surfaces in your canning area are clean is the first step in canning. Tips: Jars should be made from glass and free of any chips or cracks. Preserving or canning jars are topped with glass, plastic or metal lids that have a rubberlike seal. Two-piece metal lids are most common. To prepare jars before filling: Wash jars with hot, soapy water, rinse them well and arrange them open-side up, without touching, on a tray. To sterilize jars, boil them in a large saucepan, covered with water, for 10 minutes. Jars have to be sterilized only if the food to be preserved will be processed for less than 10 minutes in a boiling-water bath or pressure canner. To sterilize jars, boil them in a large saucepan, covered with water, for 10 minutes. Follow manufacturer's instructions for cleaning and preparing lids and bands. Use tongs or jar lifters to remove hot sterilized jars from the boiling water. Be sure the tongs are sterilized too: Dip the tong ends in boiling water for a few minutes before using them. All items used in the process of making jams, jellies, preserves and pickles must be clean, including any towels and especially your hands. After the jars are prepared, you can preserve the food. It is important to follow any canning and processing instructions included in the recipe and refer to USDA guidelines about the sterilization of canned products. Find Information information on canning can be found at the National Center for Home Food Preservation website: http://nchfp.uga.edu/.