SUMMER STRAWBERRY JAM

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Reference:

Bon App�tit, June 2006 Deborah Snyder

Prep:

Active time: 10 min. Start to finish: 1 hr. (plus 1/2 hr. cooling)

Servings:

Makes about 2 1/3 cups.

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Submitted by:

Foodie

Ingredients

1/2 cups sugar

1/2

cup water

tbsp fresh lemon juice

cups halved hulled strawberries (about 5 pounds)

Directions

Bring first 3 ingredients to boil in large saucepan over medium-high heat, stirring until sugar dissolves and brushing down sides of pan with wet pastry brush. Attach candy thermometer to sides of pan and boil syrup until thermometer registers 225°F, about 6 minutes. Mix in strawberries. Return mixture to boil, reduce heat, and simmer until jam thickens and thermometer registers 216°F, stirring occasionally, about 1 hour. Transfer jam to small bowl and cool. Cover and refrigerate.

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