OLD-FASHIONED STRAWBERRY JAM
From Harriet Fasenfest, Preserve
Makes 3-4 half pints

We at Preserve do not necessarily recommend making jam this way unless you grew up with it and have come to like the “cooked down” caramelized flavor. The sugar content is a little higher, and it is the long cooking time that gels this mixture.

4 cups crushed strawberries
4 cups sugar
1/4 cup lemon juice

Put strawberries, sugar and lemon juice in a large saucepan. Bring slowly to a boil and allow the sugar to dissolve. Cook rapidly to the gelling point (this could take a while). As mixture thickens, stir frequently to prevent sticking.

Remove from heat and ladle hot jam into jars leaving 1/4-inch head space. Cover with lids and rings and process for 10 minutes in a boiling water canner. If you are going to keep it in the fridge or freezer just let cool overnight before storing.