Directions: |
Directions:Wash the strawberries and only cut the really big ones in half. Measure 4 cups of the fruit into a pot and combine with the sugar and lemon juice. Stir gently to mix. Cover and let stand for 1 hour. Over medium heat, bring mixture to a boil, stirring constantly. Turn heat to high and boil vigorously, uncovered for 4 minutes. Don't stir. Remove from heat and let cool, uncovered for 30 min.
Pour mixture into shallow glass or metal baking pans so that the syrup around the fruit is at least 1/3 inch deep but no deeper than 3/4 inch. Cover with clear plastic wrap or a sheet of glass, leaving a 1-inch wide opening along one side. Alternatively, you can cover it with cheesecloth (but it's really tricky keeping it from falling into the syrup) or if you're worried about insects, cover the gap with cheesecloth - ask at your grocery store. Place the pan in direct sunlight. Gently stir every couple of hours.
When the syrup is the consistency of corn syrup (tip the pan and see how slowly it moves) remove from the sun. It will thicken up a little more as it cools. If they're not done before dark, bring them in before the raccoons make their rounds. Take back out in the morning. I usually find 8 to 10 hours is enough. You can process the jam in canning jars (you'll have to look that up), store them in the freezer - leaving room for expansion, or keep in the fridge for at least a month - if you eat that much jam. The strawberries taste like candy. |
This recipe for Sunshine Strawberry Jam is from