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1 pound strawberries, rinsed and hulled

½ cup sugar, divided

2 tablespoons lemon juice or cranberry juice concentrate




Quarter the berries and place them in the workbowl of a food processor.  Pulse a dozen times or until the berries are chopped into a fine dice but not puréed.


Transfer the strawberries to a non-reactive 4 quart saucepan.  Stir in ¼ cup of sugar, cover, and allow to stand for 20 minutes.


Bring berries to a boil, uncover and simmer for 5 minutes.  Add remaining ½ cup sugar by the tablespoon, and continue to simmer until the jam is thick, another 5 minutes.


Stir in the lemon juice or berry concentrate and cook 2 minutes more.  Off the heat, transfer the jam into a glass jar or jars and cool lightly covered, on a rack.  Seal and refrigerate for 1 day before using.


: 2 cups