I found this recipe in The Joy of Jams, Jellies, and Other Sweet Preserves by Linda Ziedrich. She calls it Small-Batch Strawberry Jam.
1 pound strawberries, hulled and sliced thin or mashed
1 cup sugar
2 tbl. lemon juice
In a 12-inch nonreactive skillet, combine all of the ingredients. Stir the contents over medium heat until the sugar is dissolved. Raise the heat to medium-high and boil the mixture, stirring and skimming off the foam, until a drop mounds slightly in a chilled dish.
Store the cooled jam in a tightly capped jar (or two 1/2 pint jars) in the refrigerator.
Makes 1 Pint
Notes: I used a non-reactive saucepan since I didn't have the type of skillet called for and I cooked it for about 15 minutes. The jam came out fine. Before you begin cooking, place 2 small dishes in the freezer. When it looks as if the mixture is thickening, take a dish out of the freezer and place a drop of the jam on the chilled dish. If it sort of stays without spreading over the dish, it's ready. If not set yet, cook a little longer and try again with the other dish. This jam is runny, so don't expect it to get too thick. Try it with toast, stirred into yogurt, atop toasted poundcake or straight from the jar.
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