12 pints strawberries
5 cups sugar
1-2 tbsp lemon juice
Wash and hull strawberries. Toss whole berries with sugar and set aside for 4-5 hours (the sugar will draw juice from the berries). Bring to boil and boil 5 minutes.
Spread into two jelly roll pans, cover with mosquito screening, and set out in sun. Baste berries every few hours to keep them moist. Bring in at night, or cover tightly.
After three days the syrup should just start to wrinkle in the corners when a clean finger is drawn through. Bring jam to simmer and bottle as usual.
I liked the first batch although I think it got a bit overcooked at the end; the second batch I accidentally burned, so it tastes a bit caramelly (but very good). I want to make a second and third batch to see if I can do better.
And Jill, if you’re in town, come by and get some! (If there’s any left by that point, that is.) I don’t eat jam much myself, so I’d love to donate some to someone who does.
Tien
