Strawberry Jam

Directions

1. 1
   In a large non-reactive bowl add the strawberries, sugar and 2 tablespoons of lemon juice.
2. 2
   Mix to combine well.
3. 3
   Cover with plastic wrap and refrigerate overnight.
4. 4
   Place 2 teaspoon sized measuring spoons in the freezer.
5. 5
   Remove plastic wrap and stir strawberry mixture.
6. 6
   Transfer to a large non-reactive pot and place pot over a medium heat.
7. 7
   Cook for 5 minutes, stirring occasionally, until all the sugar has melted and mixture begins to foam.
8. 8
   Increase the heat to high and bring to a rolling boil, stirring almost constantly until thick and shiny, approximately 15 minutes.
9. 9
   Once you notice the jam starting to thicken (about 10 minutes in) add a few additional squeezes of fresh lemon juice to the pot.
10. 10
    Literally, only about 6-8 drops.
11. 11
    Place a small drop of jam on the back of one of the frozen teaspoons and place the spoon back into the freezer for about 30 seconds on a saucer.
12. 12
    Remove spoon and tilt it.
13. 13
    The jam should just barely move.
14. 14
    If the jam easily slides off the spoon continue cooking the jam for a few more minutes and then test again.
15. 15
    When its ready, remove from heat.
16. 16
    Allow mixture to cool slightly.
17. 17
    With an immersion blender puree 1/2 of the mixture until smooth, leaving the remaining slightly chunky.
18. 18
    If you want your jam completely smooth with no chunks at all, puree it all.
19. 19
    Allow to cool completely and fill your jars!
20. 20
    Store in refrigerator for up to one month.
21. 21
    Recipe makes 3 small jars (see photo).