Summer here in Atlanta is truly heating up. And, as we say goodbye to those lovely, relieving, cool nights of early summer, we must also bid adieu to the bright red, sweet-tart fruits of the season. At least for now.
But fear not, the time-tested tradition of strawberry jam will preserve the wonderful flavor of fresh strawberries to keep it on hand for the rest of the year, if you can make yours last that long. Many thanks to our friend, Philip Meeker, for this tasty recipe. We hope you enjoy it.
— This recipe is a reworking of the recipe offered by August Escoffier —
- 1 lb strawberries, hulled
- 1/2 lb sugar
- 1 lemon
- Put a thin film of water on the bottom of a sauce pan.
- Pour in the sugar and squeeze in a few drops of lemon juice.
- On the stove top, heat the sugar to 248°F (hard ball stage).
- Put the fire on low, and add the strawberries.
- Let them heat until their moisture has fully dissolved the sugar, stirring to help mix.
- Remove the berries and heat the juice to 222°F (nappe stage).
- Add the berries back in, and reheat to222°F (nappe stage), stirring to avoid scorching the berries.
- Squeeze in the rest of the lemon juice and salt to taste. A pinch always helps.
- Jar immediately.
The jam should last about a month if refrigerated right away. Or, you can process the jars according to the manufacturer’s instructions to make them last a year. Most importantly, have your favorite vessel ready for tasting — biscuits, or a spoon should do just fine.