Strawberry Jam, Redux

The strawberry jam I made in June was tasty but - it wasn't the deep ruby red color that I wanted.  I wasn't sure quite what happened there, til I came across this fantastic Bay Area Bites article on Strawberry Jam using directions based on a Helen Witty "Good Stuff Cookbook" recipe.

The basic premise is simple - macerate with sugar, capture the juices, simmer the juices to syrup, add berries, put in jars - voila! No pectin!

1. Weigh your strawbs, add the sugar and some lemon and let it macerate in a non-reactive container - overnight in the fridge of several hours on the counter at room temperature, stirring occasionally to get the sugar mixed in and dissolved.  
2. Heat in a pot and bring to a simmer for a couple minutes.
3. Return berries & juice to non-reactive container for a few more hours or overnight.
4. Sterilize your jars - I like to wash mine in hot water and keep the in the oven at 150 on a cookie sheet.
5. Strain the berries from the juice. 
6. Simmer the heck out of the juice until it starts turning into a syrup
7. Add the berries.  Mash if necessary (I sliced mine before macerating).
   
8. Simmer again until the berries are translucent and the jam thickens.
9. All usual tests for setting apply.
10. Put into hot sterilized jars, seal and lick all your spatulas, spoons and fingers before washing them.  OK, that last bit wsn't in the instructions but it happens.

INGREDIENTS:

• 3 lbs berries
• 3 cups sugar
• 1 lemon, juiced

YIELD:
4 - 8 oz jars strawberry jam
2 - 4 oz jars strawberry jam