Active Time: 20 minutes preparation, 6 hours marinating, two days in the sun
Total Time: 30 hours
Ingredients
2 quarts ripe strawberries, rinsed (you can also use blackberries or raspberries)
1 1/2 to 2 cups granulated sugar
1 teaspoon fresh lemon juice
Directions
- Check your local weather. You'll need two to three days of full sun and temperatures over 80 degrees.
- Place trimmed berries in a glass or ceramic bowl. Taste a few - use less sugar if berries are very sweet. Toss berries and sugar together and let sit for at least six hours (overnight is fine), stirring occasionally.
- Transfer berries and juice to a stainless steel pot and add lemon juice. Bring mixture to a boil over medium heat, then reduce to a simmer and cook for five minutes. Pour onto a stainless steel or glass tray. Make sure the layer is less than one and a half inches deep, you may need more than one tray.
- Cover with fine netting or cheesecloth and set in direct sun. Stir gently every few hours. Let sit for eight to ten hours, as long as there is full sun. I'd say bring the trays in at dusk or get ready to see some very happy raccoons. Set the trays out again in the morning.
- Watch for the syrup to thicken around the berries. This will take two to four days, depending on the weather. Mixture may bubble as it heats, but if it starts to foam, can it immediately and use as syrup. If mixture doesn't seem to be cooking, use boiling technique given below.
- When syrup has thickened, pour mixture back into pot and bring gently to a boil. To can jam, pour mixture into sterilized jars and tighten lids. Boil jars in water to cover for ten minutes, then let stand until completely cool and check seal. Canned jam will keep for about a year, but jars should be refrigerated after opening.
- If you run out of sun or don't have the time, bring mixture to a slow boil in pan on stove and simmer on low heat until thick, one to two hours. Stir often - jam shouldn't boil. Proceed with canning when thick.
