Strawberry Jam

Directions

1. 1
   ["Day 1: (FYI: Steps 2 - 6 are for macerating the berries. Macerating the berries in the sugar allows the sugar to penetrate the fruit fully, which gives the jam a better texture. However, if you wish to make this a one-day jam process, you can just skip the maceration and start cooking straight away at step 7 after combining the chopped/mashed berries and sugar).", "Before you hull the berries, wash them. You wash them before you hull them so they will not absorb excess water.", "Hull the berries and measure out 4 pounds. Take one pound of berries and mash them with a potato masher ( you may want to chop them first to make this process easier). Take the remaining 3 pounds of berries and halve them or quarter them if they are very large.", "Mix the mashed berries and the halved berries together in a large (10 to 12 quart) stainless steel stock pot (do not use aluminum as the berries may react with it).", "Add the sugar to the berries in the pot and mix well to combine. Cover well and let sit for 8 hours on your kitchen counter.", "After 8 hours have passed, bring the berries to a boil over high heat, stirring occasionally. You want them to come to a full boil. Be careful once the mixture reaches a boil, as it will more than double in volume (this is why I say to use a large stock pot). Once they have reached a boil, take them off the heat, stir and cover. Let them rest on the counter for another 8 hours or overnight.", "Day 2:", "TIP: 1 ounce = 2 tablespoons, you may be more comfortable measuring out the lemon juice and vinegar this way.", "Add the lemon juice, balsamic vinegar, and lemon zest to the sugar/strawberry mixture, and mix well to combine.", "Place two or three small saucers in the freezer. You will use these later to check the set of the jam.", "Pour the strawberry mixture into an 11 to 12 quart preserving pan or other wide, non-reactive kettle. If you do not have a preserving pan, use the widest non-reactive pan you have. The wider the pan, the more quickly moisture will evaporate from the mixture, and this is what you want when you are making jelly, jam, or marmalade.", "Bring the mixture to a boil over high heat, stirring frequently to make sure it is not sticking to the bottom of the pan. Continue to cook over medium-high heat for 30 minutes, and continue to stir every two minutes or so to make sure the jam is not sticking to the bottom of the pan.", "After the jam has cooked for 30 minutes, take it off the heat and place a drop of the jam mixture (try to get the \"jelly\"" part of the mixture