MARIE'S MUSES

One thing that I always loved when I was bringing up my family was making jams, jelly’s and preserves. I used to put up jars and jars of them every year. Now that there’s only Todd and I, it doesn’t really make that much sense anymore. We’d never get them all used up. I do like to make strawberry jam every summer though, as that does get used. And it’s mighty tasty too! (especially on a fresh scone, split and topped with some delicious clotted cream!)

Makes 6 pints

Simple and delicious, this jam recipe doesn’t use any pectin to help it jell. Instead you must rely on your own talents for judging when it is done. Don’t worry, it’s not really that hard to do!

9 cups fresh strawberries, washed and hulled

4 cups white sugar

1/3 cup lemon juice

1 TBS unsalted butter (optional)

Put the strawberries into a large saucepan. Bring them to a simmer over medium low heat, mashing them roughly with a potato masher or the back of a large flat spoon. Stir in the sugar and the lemon juice. Bring to a simmer and cook for about 2 minutes. Add the butter, if using, and then bring it to a vigorous boil, stirring often. Cook for ten to twenty minutes, measuring the viscosity of the jam periodically by dropping a spoonful onto a glass plate and tipping the plate. Once the jam slows it’s drip down the plate and no longer runs like a syrup it is done. Remove the jam from the heat and skim off any foam that rises to the top carefully with a metal spoon.

Make sure you have six pint jars waiting that have been washed in good clean soapy water and rinsed really well. I like to sterilize mine in a hot oven by placing the jars on a baking tray and popping them into a moderate oven for about 10 minutes. Fill the jars with the hot jam to within ¼ inch of the top. Make sure the edges of the jars are clean from any jam, wiping them clean if needed, with a clean damp cloth. Place lids on the jars and close tightly. Place the jars in a large pot and cover with boiling water, making sure the jars are completely submerged. Boil for 15 minutes. Remove jars with tongs and cool upright on a wire rack. Check for secure seals on jars (lid should not spring when touched) and store in a cool place away from light for up to a year. Any jars that do not seal should be refrigerated and used up first.