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.
Yield: 2 cups