Strawberry Jam
By KATIE WORKMAN Associated Press
Mother’s Day always feels like a bit of a push-pull to me on many levels. Leaving the wide range of family dynamics aside (that’s another article, to be written by another writer!), the-stay-in-and-cook vs. going-out conundrum bubbles up every year.
Make mom a fabulous meal at home (with the ensuing clean up, and perhaps a bit of pressure)? Personal and thoughtful for sure. But maybe not in the cards for everyone. Take mom out for a lavish celebration? Lovely if you can swing it, but also with some downsides (cost, fighting for reservations, etc).
And what’s more happy and uncomplicated than breakfast? Scrambled eggs. Homemade pancakes. Buttered toast. Fruit salad or a bowl of mixed berries. Maybe some muffins.
And homemade strawberry jam. From-scratch jam is one of the best simple pleasures in life. Fresh and sweet and the kind of red that just makes you feel happy. No one has to know how easy it is to make — seriously three ingredients and you’re done!
STRAWBERRY JAM
Serves: 16
Ingredients:
2 pounds strawberries, hulled and roughly chopped
1 1/2 cups sugar
¼ cup fresh lemon juice
Wash two 2-cup canning jars or other jars with tight fitting lids very well, and allow to dry completely.
Directions:
Combine the strawberries and sugar in a medium saucepan. Bring to a boil over medium-high heat, stirring frequently until the sugar has dissolved and the berries are starting to break down. Add the lemon juice, lower the heat to medium-low, and cook at a gentle simmer for about 25 to 30 minutes, stirring often, until the mixture looks like loose jam, and has reached a temperature of 220 degrees F measured with a candy or instant read thermometer. If you don’t have a candy thermometer just cook the strawberry mixture until it starts to look like loose jam. It will thicken upon cooling.
As the jam cooks you can crush the berries with a wooden spoon against the side of the pot as you go, or use a potato masher. Leave some chunks of berry in there for texture. Spoon the jam into the clean jars and allow to cool to room temperature.
Seal the jars and refrigerate.
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