1 Quart of Strawberries
4 cups of sugar
Place both in a heavy-duty cooking pot over low heat
Stir frequently while the strawberries 'juice up' and the sugar begins to dissolve.
Increase the heat to medium high and don't disturb for 15 - 17 minutes. The strawberry sauce will begin to boil upwards, so keep an eye on it and turn down the temp slightly to keep it from boiling over.
When the 15 minutes are up, remove the pot from the heat, and let cool.
When the strawberries have cooled they are ready to be transferred into their sterilized jars and stored in the refrigerator.
It's wonderful as jam on toast...or a strawberry topper on ice cream.
Henry wants some!
This was my first experience making jam...
It was so delightfully easy and fun that I can't wait to try it again.
This is why THE JOY OF COOKING remains one of my all-time favorite cookbooks.
The recipes are simple, straightforward, and provide great results.