The amount of sugar used should be altered according to how ripe the berries are. I let my strawberries ripen for a few days before using them. I froze half of the batch so that I could use frozen strawberry jam in my smoothies and strawberry shakes. Note: Change a strawberry shake into a strawberry daiquiri by adding 3 T. strawberry jam, a few whole strawberries slightly chopped, a 1/4 cup of frozen strawberry daiquiri mix, and 1/4 cup of Bacardi rum. Blend and enjoy!
For the berry jam recipe you will only need 4 ingredients:
Summer Strawberry Jam
(adapted from Bon Appetit web site)
This makes about 2 1/2 cups
1 1/4 cups sugar
1/3 cup water
1 tablespoon fresh lemon juice
8 cups halved hulled strawberries (about 5 pounds)
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.