This amazingly easy strawberry jam will remind you of summer, no matter what season you eat it. The jam is so delicious but don’t be tempted to double the recipe as it won’t set properly. If you want to leave some bigger pieces in the jam the way Miriam does, crush up about 4 cups of berries and then slice and lightly crush the remaining berries.

MAKES ABOUT EIGHT 8-OUNCE JARS

INGREDIENTS

• 4 cups granulated sugar
• 11⁄2 boxes (1.75 ounces each) powdered pectin
• 6 cups crushed strawberries

INSTRUCTIONS

1. Combine the strawberries and pectin mixture in an 8-quart stainless steel stockpot.
2. Over medium-high heat, bring the mixture to a full rolling boil while stirring constantly.
3. Add the remaining sugar and stir until dissolved. Return the mixture to a full rolling boil while stirring constantly.
4. Boil for 1 minute, stirring constantly. Remove the pot from the heat and skim off any foam. Let the jam cool for 5 minutes, stirring occasionally.
5. Ladle the jam into hot jars, leaving ¼-inch headspace. Remove any air bubbles.
6. Clean the jar rims and threads with a damp paper towel. Apply hot lids and screw bands.
7. Process jars in a water bath canner for 10 minutes (see p. 34 for instructions).
8. Remove jars from the water bath canner and let cool for 12 to 24 hours. Check the seals and remove the screw bands.
9. Store jars in a cool, dry, dark place for up to 1 year.

Tip:

• You can use 8 tablespoons bulk powdered pectin in place of the 11⁄2 boxes (1.75 ounces each) powdered pectin called for in this recipe.