This is a perfect way to end a day of strawberry-picking with your family. It takes time, and you've got to be vigilant, making sure it doesn't burn and stick to the bottom (if it does burn, the whole batch is ruined). If you want a lovely caramelized undertone to it, then don't add any lemon juice and let it reduce on its own. If not, the lemon juice will help it solidify before the sugar caramelizes. It's crucial to pinpoint the exact moment at which to stop heating. I find it's easiest if you spoon some out onto a plate; once it cools, you can determine its eventual texture.
1 pint strawberries 4 cups sugar (optional: juice from ½ lemon)
Place strawberries and sugar into a stewing pot. No need to add water; there's adequate water in the strawberries themselves. Heat on low heat, stirring frequently to ensure no burning (this is the point that the sugar is most likely to burn if not watched over carefully). Once the mixture has liquified, put heat on medium. Let it cook, stirring frequently, until it has reduced by half. If you mean to put lemon juice, add it at this time. Otherwise, continue to cook the jam, until it is done. Never let it boil at any point, though it might bubble. Monday, June 16, 2003 »0 comments
