I think this jam could have stopped the Vietnam war, but I guess we’ll never know for sure.
- 5 cups crushed strawberries (about 3 lbs.)
- 1⁄4 cup lime or lemon juice
- 6 tbsp. pectin
- 6 cups granulated sugar
Combine strawberries and lemon juice in a 6- or 8‑quart saucepan. Gradually stir in pectin. Bring mixture to a full rolling boil that can not be stirred down, over high heat, stirring constantly.
Add entire measure of sugar, stirring to dissolve. Return mixture to a full rolling boil. Boil hard 1 minute, stirring constantly. Remove from heat. Skim foam if necessary.
Ladle the jam into clean jars and refrigerate immediately. This is also a great candidate for canning.
About Those Optional Ingredients:
Split a vanilla bean and add it to the crushed or puréed strawberries. Fish out the pod when you’re done.
Reduce the lime juice to 1 tbsp. and add 3 tbsp. balsamic vinegar. The vinegar boosts the strawberry flavor and makes the jam more robust.
Lemony Strawberry Jam:
Add zest from one lime or one lemon to the strawberries.
Stir 1⁄2 tsp. freshly ground black pepper into the jam just before putting it in containers. The pepper will accent and complement the sweetness of the strawberries.